Entree: Philippines – Tagalog / Manila – Kare-Kare (Filipino oxtail and beef stew in a savory peanut and ground-rice sauce served with fermented shrimp paste)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

- 2 lb (900 g) oxtail, cut into segments
- 1 lb (450 g) beef shank, bone-in, cut into pieces
- 8 oz (225 g) ox tripe, cleaned and cut into strips (optional)
- 1 large yellow onion, coarsely chopped (about 8 oz / 225 g)
- 6 cloves garlic, crushed (about 1.5 oz / 45 g)
- 1 tbsp (15 ml) annatto seeds (atsuete)
- 1/4 cup (60 ml) vegetable oil (for annatto oil)
- 3/4 cup (180 g) smooth peanut butter or ground roasted peanuts
- 3 tbsp (25 g) toasted rice powder (see note)
- 6 cups (1.4 L) beef stock or water
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 medium eggplants, halved lengthwise and cut into 1/2-inch slices, total approx. 1 lb (450 g)
- 8 oz (225 g) Filipino long beans (sitaw) or green beans, trimmed and cut into 2-inch pieces
- 8 oz (225 g) pechay (bok choy) or napa cabbage, leaves separated
- 2 tbsp (30 ml) cooking oil (for sautéing)
- 1/3 cup (80 g) bagoong alamang (fermented shrimp paste) for serving
- 1-2 tbsp (15-30 ml) calamansi juice or lemon juice (optional, to serve)
Note: To make toasted rice powder, dry-toast 3 tbsp (about 20 g) uncooked glutinous rice in a skillet until golden, then grind to a powder.

Instructions

1. Prepare annatto oil by heating 1/4 cup (60 ml) vegetable oil in a small pan, add annatto seeds, steep over low heat 3–5 minutes until the oil turns bright orange, then strain and reserve the oil; discard seeds.
2. In a large pot, combine oxtail, beef shank, and tripe with enough water to cover (about 8 cups / 1.9 L). Bring to a boil, skim off scum, reduce heat and simmer gently until meat is tender, about 2 to 2 1/2 hours; alternatively, pressure cook 45–60 minutes. Reserve 6 cups (1.4 L) of the cooking liquid as stock.
3. Remove meats from the pot and set aside. Strain the stock if needed and discard solids; keep hot.
4. In a wide heavy pot or Dutch oven, heat 2 tbsp (30 ml) oil over medium heat. Sauté onion until translucent, 4–5 minutes, then add garlic and cook 1 minute until fragrant.
5. Add the reserved annatto oil to the pot, then stir in peanut butter and 2 cups (480 ml) of the hot stock to loosen the peanuts. Whisk until smooth and simmer gently for 4–5 minutes.
6. Stir in toasted rice powder and remaining stock, whisking to avoid lumps. Add the cooked meats, season with 2 tsp (10 g) salt and 1 tsp (5 g) pepper, and simmer gently 10–15 minutes so flavors meld. Adjust thickness by adding more stock or simmering to reduce.
7. While the stew simmers, blanch eggplant and long beans briefly in boiling water (2–3 minutes) until just tender, then drain. Add eggplant and long beans to the stew and simmer 3–5 minutes more.
8. Add pechay (bok choy) leaves just before serving and simmer 1–2 minutes until wilted. Taste and adjust seasoning.
9. Serve hot with a small bowl of bagoong alamang (1/3 cup / 80 g) on the side and calamansi or lemon wedges if desired.
10. Leftovers chill well; reheat gently and stir in a splash of water if sauce has thickened excessively.