Filipino cuisine is a cuisine which has adopted and improvised many recipes from Chinese, Japanese, Malaysian, Indian and other Asian countries. The Filipino recipes range from the simplest rice and fish meals to extensive meals cooked in fiestas.
And it is believed that no Filipino fiesta is complete without kare-kare. Kare-kare is a traditional Filipino recipe, in which oxtail is cooked with other vegetables in a peanut stew. Originally, only oxtail is used in this recipe but sometimes beef, tripe, goat, offal or even chicken are used to cook this recipe.
This dish is normally served with boiled rice and bagoong (shrimp paste). Sometimes calamansi juice and pepper are also sprinkled on top to add more flavor to the dish. Kare-kare is a very rich and hearty stew that is an absolute favorite in Filipino families. Kare-kare is a very popular dish in Philippines and is normally cooked in parties and other merry-making occasions.
Serving Per Recipe:4-5
Time Required For Preparation:15-20 minutes
Time Required For Cooking:30-40 minute
1 large pot
1 stirring spoon
1 food processor
1 sauté pan
1 large bowl
1 slotted spoon
1 medium-sized bowl
2 ½ lbs. of oxtail, cut into 2-inch sized pieces
2-3 Japanese eggplants, quartered
8-10 pechay (Chinese cabbage)
4 cups of oxtail stock
1 medium sized onion, diced
1/3rd cup of smooth peanut butter
1/3rd cup of annatto seeds
1 banana flower, sliced
2/3rd cup of peanut, ground
3-4 cloves of garlic, peeled and minced
1 cup of string beans, cut into 2-inch sized pieces
1/3rd cup of shrimp paste, for serving
1/3rd cup of white rice, grounded Salt, to taste
1 litre of water, at room temperature
Freshly ground black pepper, to taste
Method Of Cooking
1. First put the oxtail pieces into a colander and rinse them very nicely. Once done, shake the colander to drain off the excess water and then set aside the colander. Then take a large pot and fill it halfway up with water. Place the pot on the stove and light up the flame. Adjust the flame and set it on high. Once the water in the pot starts vaporing, add the oxtail pieces and simmer them for 2 ½ to 3 hours or until they turn tender. While the oxtail is simmering, you can prepare the achuete paste. For that, take a medium-sized bowl and put the annatto seeds in it. Pour water over the annatto seeds and let them soak in the water for 30-40 minutes.
2. Once the time elapses, press and squeeze the seeds between your fingers to liberate the red color from them. Continue rubbing the seeds until the water turns deep reddish in color. Once that happens, strain the liquid by passing it through a sieve and then discard the seeds. Once you are ready with the oxtail, strain out the oxtail pieces with a slotted spoon and then transfer the stock to a separate bowl. Place the same pot on the stove and then turn down the heat to medium.
3. Once the pot heats up, add 2-3 tablespoons of cooking oil to the pot and let the oil heat up. Once that happens, add the minced garlic and the diced onion to it. Sauté the onion and the garlic for 2-3 minutes or until they turn soft and translucent. Once done, add the cooked oxtail pieces and sauté them for 5-6 minutes or until they are slightly browned. Next, add a pinch of salt and freshly ground black pepper to the oxtail mixture. Stir to mix the salt and the black pepper nicely with the oxtail and then add-in the achuete paste.
4. Stir the mixture once again to combine the achuete paste with the oxtail pieces and then let the mixture simmer for 2-3 minutes. Once the time elapses, pour the 4 cups of oxtail stock into the pot and then put the lid on the pot. Let the meat simmer on medium heat for 15 minutes. Next, ladle out 1 ½ cups of the stock from the pot. Dissolve the peanut butter in the stock and then pour the solution into the pot. Stir the mixture in the pot to combine everything nicely and then cover the pot to bring the mixture to a boil. Boil the meat for 2-3 minutes.
5.While the mixture is coming to a boil, you can prepare the rice powder. For that, take a sauté pan and toast the rice in it until it starts liberating a wonderful aroma. Once done, grind the rice until you get a very smooth and fine powder. Once done, add some water to the rice powder to make a paste out of it. Next, take a sauté pan and place it on the stove. Turn the knob to light up the flame and then set the flame on medium low. Once the sauté pan heats up, put the peanuts in it and roast them until they turn golden brown in color.
6.Once done, turn off the flame and set aside the sauté pan to cool down the roasted peanuts. Once completely cooled, transfer the peanuts to a food processor and process them into a fine powder. Once the simmering time elapses, add the rice powder paste and the ground peanut to the stock and stir to combine well. Then cover up the pot with the lid and let the meat simmer for another 5-7 minutes. Once done, add the quartered eggplants, banana flower and the string beans to the mixture in the pot and press them down to submerge them in the stock.
7.Replace the lid on the pot and bring the mixture to a boil. Let the mixture boil for 2-3 minutes and then add-in the pechay. Cover up the pot once again and let the meat simmer for another 3-4 minutes. Once done, turn off the flame and serve the kare-kare with boiled rice and shrimp paste.
1. You may boil the raw oxtail in a pressure cooker as that takes a very little time. It takes only 35-45 minutes to cook oxtail in pressure cooker.
2.The oxtail may be fried before boiled as that may add more flavors to the dish.