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Oxtail kare-kare

Oxtail kare-kare

A special occasion dish in the Philippines, kare-kare is a stew of meat and vegetables in a peanut-based sauce. Traditionally, beef offal (organ meat) is the meat of choice. A medley of tripe, intestines, tail, face… We like oxtail.
Course Main Course
Cuisine Modern Filipino
Keyword Organ meat
Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings 4 people

Equipment

  • Slow cooker
  • Mini food processor

Ingredients

Meat

  • 1 kilogram oxtail (2.2 pounds) cut into serving-size pieces
  • 2 tablespoons vinegar
  • 2 tablespoons fish sauce
  • 1 teaspoon peppercorns
  • 2 bay leaves

Kare-kare sauce

  • ¼ cup glutinous rice
  • 3 tablespoons palm oil
  • ¼ cup annatto seeds
  • 6 to 8 cups broth (oxtail cooking liquid)
  • ½ cup smooth peanut butter
  • fish sauce

Vegetables

  • 1 tablespoon salt
  • 1 white cabbage cut into wedges
  • 3 eggplants cut into half-inch rings
  • 300 grams green beans (10.5 oz) trimmed and cut into three-inch lengths

Instructions

Cook the meat

  • Place the oxtail pieces in a large pot and cover with water.
  • Pour in the vinegar and bring to the boil.
    Parboiling oxtail with vinegar to remove scum and strong smell
  • Leave to boil uncovered for about ten minutes or until the surface of the water is covered with scum.
  • Drain the oxtail and rinse thoroughly.
  • Place the cleaned oxtail into the slow cooker and cover with boiling water (to start the cooking immediately).
    Cooking oxtail in slow cooker with herbs and spices
  • Add the fish sauce, peppercorns and bay leaves.
  • Cook on LOW for six to eight hours (the actual cooking time depends on the quality of the meat and the age of the animal it came from).

Make the kare-kare sauce

  • Spread the glutinous rice in an oil-free frying pan and set over medium heat.
  • Cook, stirring often, until browned and nutty in aroma.
  • Cool the toasted rice before grinding into a powder (use a mini food processor or a mortar and pestle).
    Toasting and grinding rice / Making achiote oil
  • Pour the palm oil in a pan and add the annatto seeds.
  • Heat until the annatto seeds have rendered color.
  • Scoop out the annatto seeds and discard.
  • Add the ground toasted rice to the annatto oil and stir quickly to make a roux.
  • Cook, stirring often, for a few minutes.
    Making a roux with achiote oil and ground toasted rice
  • Add broth, half a cup at a time and stirring after each addition, until you get the consistency that you prefer (how thick or thin kare-kare sauce should be is a matter of preference).
  • Place the peanut butter in a bowl and add a few tablespoons of broth. Mix well until smooth.
    Making kare-kare sauce with peanut butter
  • Pour the peanut butter mixture into the simmering sauce and stir until fully incorporated.
  • Taste the sauce and add as much fish sauce as needed to get a good flavor balance.

Cook the vegetables

  • Boil plenty of water in a pot and add the salt.
  • Drop in the cabbage wedges, cover and simmer until softened then scoop out.
    Cooking vegetables in broth
  • Bring the water to a boil once more, add the eggplant slices and cook until done but not mushy.
  • Scoop out the eggplants, drop in the beans and cook until done.

Assemble your kare-kare

  • Arrange the beef and vegetables in a shallow bowl and drizzle hot sauce over them. Serve with more sauce on the side.
    Oxtail kare-kare