Kare-Kare
Jump to recipeIngredients
- 3 pounds (1.4 kg) oxtail, cut into 2-inch pieces
- 1 cup (150 g) roasted unsalted peanuts, finely ground
- 1/2 cup (125 ml) peanut oil
- 8 cloves garlic, minced
- 2 medium onions (11 oz), finely chopped
- 3 tablespoons (45 g) annatto seeds (atsuete)
- 2 tablespoons (30 g) toasted sesame seeds
- 1 tablespoon (15 g) toasted ground coriander
- 3 large potatoes (21 oz), peeled and cut into chunks
- 2 medium eggplants (14 ⅛ oz), cut into 2-inch pieces
- 4 bok choy bunches (11 oz), halved
- 8 cups (2 liters) beef or oxtail stock
- 2 teaspoons (10 g) salt
- 1/2 teaspoon (2 g) black pepper
- 3 tablespoons (45 ml) bagoong (shrimp paste), plus more for serving
Instructions
- 1
Heat peanut oil in a large, heavy-bottomed pot over medium-high heat. Add the annatto seeds and toast for 1 minute until fragrant, stirring constantly. Strain the oil into a separate bowl, discarding the seeds. This infused oil should be deep orange-red.
- 2
Return the annatto oil to the pot and heat over medium-high heat. Working in batches, brown the oxtail pieces on all sides until golden, about 3-4 minutes per side. Remove and set aside on a plate.
- 3
In the same pot, sauté the minced garlic and chopped onions until soft and translucent, about 4 minutes, stirring frequently. Add the toasted sesame seeds and ground coriander, stirring constantly for 30 seconds until fragrant.
- 4
Return the browned oxtail to the pot and pour in the beef stock. Bring to a boil, then reduce heat to low and simmer covered for 1.5 hours until the oxtail is fork-tender, skimming any scum that rises to the surface.
- 5
In a small bowl, mix the ground peanuts with 1 cup (250 ml) of the hot broth until smooth and well combined. Stir this peanut mixture into the pot along with the bagoong, blending thoroughly into the sauce. Simmer uncovered for 10 minutes, stirring occasionally.
- 6
Add the potato chunks and season with salt and black pepper. Simmer covered for 15 minutes until potatoes are almost tender.
- 7
Add the eggplant pieces and cook for another 10 minutes until the eggplant is fork-tender but still holds its shape.
- 8
Gently fold in the bok choy and simmer uncovered for 3-4 minutes until the leaves are tender and bright green. Taste and adjust seasoning with additional salt and bagoong as needed.
- 9
Transfer to a serving platter or deep serving bowl. Serve hot with steamed white rice and small bowls of bagoong on the side for guests to add according to taste preference.