Kare Kare (Oxtail Stew)
This oxtail kare kare delights the palate with its deep, rich flavors, courtesy of the slow-cooked oxtail. To make the dish slightly healthier, you can prepare the oxtail a day in advance and skim off excess fat. While a pressure cooker can expedite cooking, it may compromise some of the stew's complexity. Pair it with rice and bagoóng (shrimp paste) for a complete experience.
Ingredients
- 4 ½ pounds beef oxtails
- 3 cups water, or more as needed
- 2 beef bouillon cubes
- ½ pound bok choy, chopped
- ½ pound long beans, cut into bite-sized pieces
- ½ pound eggplant, cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon achiote powder
- 3 tablespoons smooth peanut butter
Instructions
- Bring oxtails and water to a boil in a large pot. Reduce the heat to medium-low and simmer until tender, at least 2 hours, adding more water as necessary. Skim as much fat from the top of the liquid as possible.
- Transfer oxtails to a plate. Crumble beef bouillon cubes into the pot and stir to dissolve. Add bok choy, beans, and eggplant and simmer until tender, 10 to 15 minutes.
- While the vegetables are simmering, heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in achiote powder. Stir in peanut butter until melted. Add about 1/2 of the simmering broth and simmer for 5 minutes. Add oxtails and cook for 5 minutes. Transfer remaining broth and vegetables to the pot and stir to combine. Serve hot.
Nutrition
Calories: 1071kcalCarbohydrates: 30gProtein: 117gFat: 55gSaturated Fat: 21gCholesterol: 375mgSodium: 1010mgPotassium: 1596mgFiber: 7gSugar: 3gVitamin C: 20mgCalcium: 157mgIron: 17mg
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