Oxtail Kare-Kare in Peanut Sauce

What you need

• 1.5 kg (3 lb) oxtail, cut into 5 cm pieces, trimmed of excess fat
• 2.5 l (10 cups) water
• 2 onions, 1 halved, 1 chopped
• 50 g (1/4 cup) uncooked white rice, glutinous or regular
• 3 tbsp vegetable oil
• 2 tbsp annatto seeds
• 6 cloves garlic, minced
• 100 g (3/4 cup) roasted unsalted peanuts, finely ground
• 120 g (1/2 cup) unsweetened peanut butter
• 1 tsp salt, or to taste
• 1/2 tsp ground black pepper
• 1 banana blossom, optional, outer leaves removed, sliced
• 3 Asian eggplants, sliced 2 cm thick on the diagonal
• 250 g (9 oz) long beans or green beans, cut into 5 cm lengths
• 300 g (10 oz) pechay or bok choy, ends trimmed
• 120 g (1/2 cup) sauteed shrimp paste (bagoong alamang), for serving
• steamed white rice, for serving

Method

Restated from the original video

1. 1

   Put the oxtail in a large pot, cover with water and bring to a boil. Boil for 5 min, drain, and rinse the pieces and the pot.

2. 2

   Return the oxtail to the pot with the measured water and the halved onion. Bring to a boil and skim off the scum.

3. 3

   Cover partly and simmer gently until the meat is very tender and pulls from the bone, 2 1/2-3 h. Top up with hot water if the level drops below the meat.

4. 4

   Meanwhile, toast the rice in a dry pan over medium-low heat, stirring, until deep golden, 6-8 min. Cool, then grind it to a fine powder.

5. 5

   Warm the oil in a small pan over low heat, add the annatto seeds and stir until the oil turns a deep brick red, 2-3 min. Strain the oil and throw away the seeds.

6. 6

   Lift out the oxtail, strain the broth and keep 1.5 l (6 cups) of it. Skim off most of the fat.

7. 7

   Heat the annatto oil in a large, wide pot over medium heat and fry the garlic and chopped onion until soft, 3-4 min.

8. 8

   Return the oxtail and the measured broth and bring to a simmer.

9. 9

   Whisk in the ground peanuts and peanut butter until smooth and simmer for 5 min.

10. 10

    Sprinkle in the ground rice while stirring and simmer until the sauce thickens enough to coat a spoon, 5-7 min.

11. 11

    Season lightly with the salt and pepper; the dish is meant to taste mild, because the shrimp paste adds the salt at the table.

12. 12

    Add the banana blossom and eggplants and simmer for 4 min.

13. 13

    Add the beans and cook for 3 min, then lay the pechay on top, cover and cook until just wilted, 2 min.

14. 14

    Serve hot with steamed rice and a small bowl of shrimp paste for each person to add as they eat.

Imported from panlasangpinoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.