Quick and easy recipe of Oxtail Kare-Kare Recipe. This is so delicious, just like the Barrio Fiesta kare kare.
Always remember that the secret to a delicious kare-kare is in the tenderness of your meat and the peanuts! For ox tail it takes 3 hours to make it tender and for Pork shank/pata, it takes just 1 hour to make it tender. If you’re using a pressure cooker, it will take 30 minutes upon whistling to make the oxtail tender.
Another delicious recipe version of our classic lutong bahay, and the secret is not limiting yourself with the peanuts you want to use. One of the best peanut I used so far are Almonds.
Happy cooking and enjoy!
Oxtail Kare-kare Recipe
1 kilogram oxtail, sliced (alternatively pork shank/pata)
1 1/2 cups powdered/ground peanuts
1/2 cup peanut butter
2 medium eggplant, sliced
2 tablespoons fish sauce
1 bunch bok choy
1 1/2 cups string beans, cut in 3 inches length (sitaw)
1 medium onion, diced
5 cloves garlic, crushed
1 tablespoon annatto powder (atsuete)
3 tablespoons cooking oil
1/2 teaspoon ground black pepper
2 cups water or beef broth (sabaw ng baka)
salt or patis (just little)
1/4 cup shrimp paste (bagoong)
Add 1.5 Liter of water in a cooking pot. Let boil.
Sprinkle 3 tsp salt, and the place in the oxtail. Boil and simmer for 2 1/2 to 3 hours over medium to low heat and stir it every 30 minutes interval. (If using pork shank/ pata it will only take one hour to boil the meat. Oxtail takes about 3 hours to tenderize).
Once done Remove the meat from the cooking pot and transfer to a bowl. Set aside.
In another pot, heat oil. Sautè garlic and onion until fragrant.
Season with ground black pepper. Then, add the ox tail. Let it cook for about 3 minutes.
Add the fish sauce (just little), ground/powdered peanuts, 1/2 cup peanut butter, and annato/atsuete powder (adjust color as preferred). Mix well.
Add the beef broth (or water). Let it come to a boil. Adjust heat to low and simmer for 30 minutes, stirring every now and then to prevent scorching at the bottom. Add little water if needed.
Once the sauce is thick, then add the sliced eggplants. Cook for additional 3 minutes.
Add the string beans. Cook for 2 minutes.
Add the bok choy leaves. Cover pot and turn off the heat.
Transfer to a serving bowl. Serve with shrimp paste or bagoong.
Share and enjoy!
If not serving right away, you can reserve the veggies and add it later on. Blanch the vegetables in hot water until tender for a few minutes. Drain water and serve on top of the kare kare.
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