Philippines / Main
Kare-kare
Oxtail in a thick peanut sauce with vegetables, served with bagoong shrimp paste.
Ingredients
- Oxtail, in pieces1 1/2 kg
- Peanut butter, unsweetened250 g
- Rice, to toast and grind60 g
- Annatto seeds2 tbsp
- Onions2
- Garlic6 cloves
- Aubergines2
- Yard-long beans200 g
- Bok choy300 g
- Banana blossom, optional200 g
- Bagoong shrimp paste, to serve150 g
- Vegetable oil60 ml
- Rice, to serve400 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Simmer the oxtail in water for three hours on a low heat, skimming. Keep the broth.
Toast the rice in a dry pan until brown and grind it to a fine powder.
Warm the annatto seeds in oil for three minutes and strain it; the coloured oil is where the dish gets its colour.
Fry the onion and garlic in the annatto oil, add the peanut butter and let it down with broth.
Stir in the rice powder and cook the sauce fifteen minutes, stirring, to the body of soured cream.
Return the oxtail to the sauce and warm it ten minutes so the meat takes it up.
Blanch the vegetables separately until just tender, lay them over the meat and serve with rice and bagoong.
