Kare-Kare Recipe (Filipino Oxtail Stew in Peanut Sauce)

Ingredients

• 3 pounds oxtail (cut into sections (or use 3 lb beef chuck roast, cut into 2-inch chunks - or beef shank))
• Salt and black pepper (to taste)
• 2-3 tablespoons oil
• 1 medium onion (sliced)
• 5-6 cloves garlic (minced)
• 7-9 cups water or unsalted beef stock (or as needed (enough to cover the oxtail by 1-2 inches))
• 2 tablespoons fish sauce (divided (use 1 tablespoon for simmering, then 1 tablespoon at the end to taste))
• ¼ cup rice flour
• ¾ to 1 cup creamy peanut butter
• 1 tablespoon ground annatto
• 1 tablespoon brown sugar (optional (use up to 2 tablespoons if you like it slightly sweeter))
• 1 large Chinese eggplant (sliced into thick batons (swap: 1 small globe eggplant, cubed))
• 8 ounces long beans or green beans (cut into 2-3 inch pieces)
• 1 bunch bok choy/pechay ((swap: baby bok choy, or napa cabbage wedges))
• Steamed white rice
• Bagoong alamang (shrimp paste, on the side)
• Crushed toasted peanuts (for topping (optional but great))

Steps

1. 1

   Brown the Oxtail. Season the oxtail with salt and pepper. Heat the oil in a large pot over medium heat. Add the oxtails and brown on all sides, 3-5 minutes per side. Transfer the oxtails to a plate and set aside.

2. 2

   Make the Broth & Simmer. Add the onion to the pot and cook 4-5 minutes to soften.

3. 3

   Add the garlic and cook, stirring, 30 seconds, until fragrant.

4. 4

   Deglaze the pot with ¼ cup stock or water and scrape up the browned bits from the bottom.

5. 5

   Return the browned oxtail to the pot. Add water/stock to cover the oxtail by 1-2 inches (typically 7-9 cups, but it depends on your pot).  Bring to a boil, then skim any foam/scum from the surface.

6. 6

   Stir in 1 tablespoon fish sauce and black pepper to taste.

7. 7

   Reduce heat and simmer steadily partially covered 2½-3 hours, until the oxtail is very tender. (If you prefer a thicker stew, keep the lid more open to reduce faster.) If the liquid reduces too much, add up to 1 cup water or stock.

8. 8

   Turn off heat. Transfer oxtails to a bowl. Reserve the broth (strain if desired for a cleaner stew), and return it to the pot.

9. 9

   Toast the Rice Flour & Make a Smooth Slurry. In a dry skillet over medium heat, toast the rice flour until lightly golden and nutty-smelling, 3-6 minutes, stirring often.

10. 10

    Whisk the toasted rice flour with about 1 cup warm broth from the pot in a bowl until smooth, then whisk it back into the pot.

11. 11

    Finish the Peanut Sauce. Whisk in the peanut butter, annatto, and optional brown sugar until smooth and creamy. Keep the stew at a gentle simmer after adding peanut butter (avoid a hard boil).

12. 12

    Add the tender oxtail back to the pot and simmer 10-15 minutes to thicken. If it gets too thick, loosen with more broth (or a splash of water).

13. 13

    Taste and adjust with the remaining 1 tablespoon fish sauce and/or salt as needed.

14. 14

    Bring a large pot of water to a boil.

15. 15

    Blanch the eggplant 2-3 minutes until just pliable - blanch the beans 1-2 minutes to slightly soften; blanch the bok choy 30 seconds until bright green.

16. 16

    Drain and set aside. (Shortcut: you can simmer the veggies in the finished sauce just until tender-crisp.)

17. 17

    Ladle kare-kare into bowls or deep plates (with steamed rice, if desired). Top with blanched vegetables and serve with shrimp paste (bagoong) and crushed peanuts on the side.