Filipino
Oxtail Kare-Kare
Tender oxtail and vegetables in a toasted-peanut annatto sauce, served with pungent bagoong.
6 servings · 45 minutes prep · 60 minutes cook
Ingredients
Oxtail and Broth
- 4 pounds oxtail, separated at the joints and trimmed of excess fat
- 2 teaspoons Diamond Crystal kosher salt, divided
- 1 tablespoon avocado oil
- 1 large yellow onion, quartered
- 6 garlic cloves, smashed
- 8 cups water, plus more as needed
Peanut Sauce and Vegetables
- 1/3 cup raw glutinous rice
- 1 cup unsalted dry-roasted peanuts
- 1 tablespoon annatto seeds
- 2 tablespoons avocado oil
- 1 medium yellow onion, finely chopped
- 5 garlic cloves, minced
- 1 tablespoon fish sauce, plus more to taste
- 1 small banana blossom heart, tough leaves removed, quartered, and soaked in acidulated water
- 1 pound Asian eggplant, cut into 2-inch pieces
- 8 ounces yardlong beans, cut into 3-inch lengths
- 12 ounces baby bok choy, halved lengthwise
- 1/2 cup sautéed bagoong alamang, for serving
Directions
Braise the Oxtail
- Season the meat with 1 teaspoon salt. Heat 1 tablespoon avocado oil in a large Dutch oven over medium-high and brown the meat in batches for 10 to 12 minutes total. Return it to the pot with the quartered onion, smashed garlic, and water. Bring to a boil, skim thoroughly, then cover partially and maintain a bare simmer for 2 1/2 to 3 hours, until fork-tender but still on the bone.
- Transfer the oxtail to a bowl. Strain the broth, discard the aromatics, and skim the fat; reserve 6 cups broth. Keep the meat covered.
Prepare the Rice and Annatto
- While the oxtail cooks, toast the rice in a dry skillet over medium-low for 8 to 10 minutes until evenly golden. Cool, then grind to a very fine powder. Grind the peanuts separately to a fine meal, stopping before they become butter.
- Cook the annatto seeds in 2 tablespoons avocado oil over low heat for 3 minutes until the oil is deep orange; strain out and discard the seeds. In the annatto oil, cook the chopped onion for 5 minutes, then the minced garlic for 1 minute. Add the ground peanuts and toasted rice; cook, stirring, for 2 minutes.
Build the Peanut Sauce
- Gradually whisk in 5 cups reserved broth until smooth. Add the fish sauce and remaining 1 teaspoon salt. Simmer gently, stirring often, for 15 to 20 minutes until velvety and thick enough to coat a spoon; add reserved broth as needed. Return the meat and simmer for 10 minutes. The sauce should be savory but restrained because bagoong supplies the final salt.
Cook the Vegetables and Serve
- Meanwhile, steam the banana blossom for 10 to 12 minutes, the eggplant for 6 to 8 minutes, the beans for 4 to 5 minutes, and the bok choy for 3 to 4 minutes, each just until tender. Keep the vegetables separate and brightly colored.
- Fold half the vegetables gently into the kare-kare. Transfer to a warm serving bowl, arrange the remaining vegetables on top, and serve with bagoong at the table.
