Kare-Kare

This is one of my favourite filipino recipes that my mom makes at home. I love it because of the sauce, the main ingredient in the sauce being peanut butter ๐Ÿ˜‰

A similar recipe can be found here: Kare-Kare Recipe

Ingredients (All rights go to their respected owner)

8 SERVINGS

  • ยผ cup achiote (annatto) seeds
  • ยผ cup black peppercorns
  • โ…“ cup dried bay leaves
  • 4 tablespoons (or more) vegetable oil, divided
  • 5 pounds oxtails
  • Kosher salt, freshly ground pepper
  • 2 medium onions, 1 coarsely chopped, 1 thinly sliced
  • 2 large carrots, peeled, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 1 pound shiitake mushrooms, stems removed, coarsely chopped
  • 1 cup dry white wine
  • 5 garlic cloves, coarsely chopped
  • 1 cup chopped garlic chives or 1 medium leek, white and pale green parts only, thinly sliced
  • 4 medium baby bok choy, quartered
  • 1 medium Japanese eggplant, halved lengthwise, cut into 2-inch pieces
  • 1 medium taro root, peeled, cut into 2-inch pieces (optional)
  • 1 pound Chinese long beans or green beans, trimmed, cut into 4-inch pieces
  • ยพ cup creamy natural peanut butter
  • Crushed unsalted, roasted peanuts, sliced red chile, and shrimp paste (for serving)

Preparation

Bundle achiote seeds, peppercorns, and bay leaves in cheesecloth and tie closed with kitchen twine; set sachet aside.

Preheat oven to 225ยฐ. Heat 1 Tbsp. oil in a large Dutch oven or wide heavy pot over medium-high. Season oxtails generously with salt and pepper. Cook half of oxtails until browned all over, 8โ€“12 minutes; transfer to a platter. Add 1 Tbsp. oil to pot; cook remaining oxtails. Pour off all but 3 Tbsp. fat from pot. (If pot is scorched, clean and start with 3 Tbsp. fresh oil.)

Return pot to medium-high heat. Cook chopped onion, carrots, celery, and mushrooms, stirring often, until lightly browned and very soft, 12โ€“15 minutes. Add wine; cook, scraping up any browned bits, until almost completely evaporated, about 5 minutes. Add 2 quarts water and reserved sachet. Bring to a vigorous boil; cook 1 minute. Return oxtails to pot (add water if needed to just cover). Reduce heat so liquid is simmering gently, cover, and transfer to oven. Braise, checking every 2 hours and adding more water if needed to keep oxtails barely submerged, until meat is just about falling off the bone, 6โ€“8 hours. Let cool. Skim off fat; discard. (Or, ideally, chill overnight and scrape off fat before proceeding.)

Remove oxtails from pot; pull meat from bones. Discard bones (or save some meaty bones for serving). Strain braising liquid into a large bowl. You should have 6โ€“8 cups; simmer to reduce further or add water if needed. Discard solids.

Clean pot and heat remaining 2 Tbsp. oil over medium. Cook sliced onion, garlic, and garlic chives, stirring often, until onion is translucent, about 5 minutes. Add bok choy, eggplant, taro (if using), and long beans; cook, stirring often, until just beginning to soften, about 5 minutes. Add braising liquid and bring to a simmer; season with salt. Cook until vegetables are halfway tender, 6โ€“8 minutes. Stir in peanut butter to dissolve, then add meat. Cook just until meat is heated through, vegetables are tender, and flavors have melded, about 5 minutes. Season with more salt if needed.

Divide kare-kare among bowls; top with peanuts and red chile. Serve with shrimp paste.

Recipe byย Genevieve Villamora, Bad Saint, Washington, DC

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