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ox tail peanut-based stew (filipino kare-kare)
Ingredients
- ox tails
- h20
- salt and pepper
- onion
- garlic
- fish sauce (thai preferrably)
- tapioca flour
- beef buillon cube
- annato (atsuete) seeds
- creamy peanut butter
- bok choy
- egg plant
- shrimp paste (bagoong)
Instructions
I boiled the ox tails (about 8 of them)in H20 (about 10 C) seasoned with s&p for approximately 3 hours to
render them super tender. In a separate pan, I sauteed 1 medium
onion(diced) and 2 cloves garlic(minced) with canola oil. Once cooked,
I dumped the onion and garlic in the boiling ox tail broth (on
medium-high heat). I added 1 T fish sauce and 1 beef buillon cube for
additional flavoring. I dissolved 1 T tapioca flour (thickening agent)
in 1 C of the hot broth and
on the side, I immersed about 1 T of atsuete (annato) seeds in 1 C of
the hot broth for 5 mins until the broth becomes red-ish, I strained
the atsuete seeds from the "juice" and added it to the pot along with
dissolved tapioca flour. And then I started with2 heaping tablespoonfuls of creamy peanut butter melted into the sauce
(Jif or Skippy). I gave it a taste, added more peanut butter and
adjusted the other seasonings to my liking. When the sauce was perfect
& ready, I then put my vegetables of choice in the pot (bok choy
and eggplant), covered it with lid and let it simmer for a few more
mins. until the vegetables are par-cooked. Done! More Entrees Recipes