Kare-Kare

Ingredients

Instructions

1. 1

   Put the oxtail, water, onion, crushed garlic, salt, and oil into a pressure cooker. Lock the lid and cook under high pressure for 35 minutes, then quick-release carefully. The meat should be tender enough to pierce easily with a fork but still hold its shape. Skim excess fat from the surface, then strain and reserve 500 ml broth for the sauce; keep the oxtail warm.

2. 2

   While the oxtail cooks, make annatto water by soaking the annatto seeds in warm water for 10 minutes, pressing and swirling them to extract a deep orange color. Strain and discard the seeds. Finely grind the roasted peanuts in a food processor until sandy and beginning to clump; do not over-process into oily peanut butter.

3. 3

   Toast the glutinous rice flour in a dry pan over medium heat for 2-3 minutes, stirring constantly, until lightly beige and nutty-smelling. This removes any raw flour taste and helps the sauce thicken smoothly.

4. 4

   Heat 15 ml neutral oil in a wide pan over medium-high heat. Sear the eggplant until lightly browned and just tender, about 3-4 minutes; remove. In the same pan, add the bok choy and cook for 1-2 minutes until bright green and wilted but still crisp. Add the banana blossom for 1 minute just to heat through. Set all vegetables aside separately so they keep their color and texture.

5. 5

   In a clean pot, whisk the reserved oxtail broth with the ground peanuts, annatto water, toasted glutinous rice flour, fish sauce, and black pepper. Bring to a gentle simmer over medium heat, whisking well so the flour does not lump. Cook for 5-7 minutes until the sauce is thick, glossy, and rich enough to coat a spoon.

6. 6

   Add the cooked oxtail to the peanut sauce and simmer gently for 3-4 minutes to let the flavors meld. Stir carefully to avoid breaking the meat. Taste and adjust with a little more fish sauce or broth if needed; the finished sauce should be savory, peanut-rich, and softly thick, not pasty.

7. 7

   For the bagoong, heat 5 ml oil in a small pan over medium heat. Sauté the minced garlic for 20-30 seconds until fragrant, then add the shrimp paste and brown sugar. Cook for 1-2 minutes, stirring, until lightly caramelized and aromatic. Serve in a small dish alongside the stew.

8. 8

   Arrange the eggplant, bok choy, and banana blossom around or over the kare-kare, then serve immediately with the bagoong on the side. For the best presentation, keep some vegetables partly above the sauce so their colors remain visible.

Nutrition per serving

Notes

• •Using a pressure cooker is the only realistic way to make oxtail kare-kare close to the 60-minute target; stovetop braising would take much longer.
• •If preferred, grind the peanuts slightly coarse for a more traditional texture.
• •Do not boil the peanut sauce hard once thickened, or it can catch on the bottom and turn greasy.
• •Serve with steamed rice; the salty bagoong is meant to be eaten in small amounts with each bite of stew.

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