Oxtail braised until falling-tender in a rich peanut sauce colored with annatto, with eggplant, bok choy and green beans, served with shrimp paste. Serves 6.
Kare-kare is a Sunday and fiesta dish: oxtail simmered for hours, then finished in a thick, mild peanut sauce. The sauce is not salty on purpose; each person adds sauteed shrimp paste (bagoong) at the table.
Toasted rice ground to a powder thickens the sauce the traditional way.
Ingredients
Oxtail
3 1/2 pounds oxtail, cut into pieces
1 onion, quartered
8 cups water
1 teaspoon kosher salt
Sauce
2 tablespoons vegetable oil
1 onion, chopped
5 cloves garlic, minced
1 tablespoon annatto powder, dissolved in 2 tablespoons warm water
3/4 cup creamy peanut butter (unsweetened if possible)
1/4 cup rice, toasted in a dry pan and ground to a powder
Salt or fish sauce, to taste
Vegetables
2 Asian eggplants, cut into 2-inch pieces
8 ounces green beans or long beans, cut into 2-inch pieces
3 baby bok choy, halved
For serving
Sauteed shrimp paste (bagoong) and steamed rice, for serving
Braise the oxtail. Bring the oxtail, quartered onion, water and salt to a boil, skimming off the foam. Cover and simmer 2 1/2 to 3 hours, until the meat pulls easily from the bone. Lift out the oxtail and keep 4 cups of the broth.
Make the sauce. In a large pot, cook the chopped onion and garlic in the oil 4 minutes. Stir in the annatto, then the peanut butter and 3 cups of the reserved broth until smooth.
Thicken. Whisk in the ground toasted rice and simmer 10 minutes, stirring, until thickened. Add more broth if it gets too thick, and season lightly.
Add oxtail and vegetables. Return the oxtail. Add the eggplant and green beans and simmer 6 to 8 minutes, then the bok choy for 2 minutes.
Serve. Serve with rice and shrimp paste on the side for everyone to add to taste.
Nutrition per serving (estimated)
800Calories
49 gCarbohydrates
18 gFiber
31 gNet carbs
50 gProtein
48 gFat
Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Make the oxtail a day ahead, chill the broth and lift off the fat for a cleaner sauce.
Beef shank or tripe can replace part of the oxtail, as many families do.
