Ingredients:

  • 3 lbs Oxtail (cut into 2-inch segments)
  • 1 gallon Water (for boiling/simmering)
  • 1 tbsp Whole Peppercorns
  • 3 large Bay Leaves
  • 1 tsp Salt (for broth)
  • 2 tbsp Annatto (Achuete) Seeds
  • 1/2 cup Neutral Cooking Oil (Canola, Vegetable)
  • 6 cloves Garlic (minced)
  • 1 large Yellow Onion (diced)
  • 1 cup Smooth, Natural Peanut Butter (unsweetened)
  • 3 tbsp Toasted Rice Flour or Glutinous Rice Flour
  • 1 tbsp Granulated Sugar
  • 1 cup String Beans (Baguio Beans), trimmed and cut
  • 2 medium Chinese Eggplant (or small regular eggplant), sliced diagonally
  • 1 cup Banana Blossom (Pusô ng Saging), inner core, sliced
  • 1 bunch Pechay or Bok Choy, leaves and stems separated
  • Bagoong Alamang (Fermented Shrimp Paste), to serve

Instructions:

  1. Blanch the Oxtail: Place oxtail in a large pot and cover with cold water. Bring to a boil, skim the scum vigorously, and boil for 5 minutes. Drain the meat and rinse thoroughly. (This is essential for a clean broth.)
  2. Simmer the Meat: Return the rinsed oxtail to the pot. Cover with 1 gallon of fresh cold water. Add bay leaves, peppercorns, and 1 tsp salt. Bring to a gentle boil, then reduce heat immediately to a low simmer.
  3. Tenderise: Cover and simmer for 3–4 hours, or until the oxtail is extremely tender and falling off the bone. Skim any remaining fat or foam periodically.
  4. Strain and Reserve: Remove the oxtail and set aside. Strain the cooking liquid (the beef stock) and reserve 6 cups. Discard solids.
  5. Create Annatto Oil: Heat the neutral oil in a small saucepan over medium-low heat. Add annatto seeds and cook for 3–5 minutes until the oil turns a deep reddish-orange colour. Strain the oil, discarding the seeds, and set the oil aside.
  6. Sauté Aromatics: In the Dutch oven, heat 3 tbsp of the prepared annatto oil. Add the diced onion and sauté until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  7. Dissolve Peanut Butter: In a separate bowl, whisk the peanut butter, toasted rice flour, and sugar together until combined.
  8. Incorporate Peanut Base: Gradually whisk 3 cups of the reserved warm beef stock into the peanut mixture until smooth and lump-free.
  9. Combine and Thicken: Pour the peanut-stock mixture and the remaining annatto oil (reserving a small drizzle for garnish) into the Dutch oven with the sautéed aromatics. Bring to a simmer, stirring constantly.
  10. Add Oxtail: Return the reserved oxtail segments to the pot. Simmer gently for 15 minutes to allow the meat to absorb the peanut flavour.
  11. Cook Hard Vegetables: Add the banana blossom and sliced eggplant. Simmer for 5–7 minutes until they begin to soften.
  12. Cook Soft Vegetables: Add the string beans and the stems of the pechay/bok choy. Cook for 3 minutes.
  13. Finish: Stir in the green leaves of the pechay/bok choy. Cook just until wilted (about 1 minute).
  14. Check Consistency and Serve: The Kare-Kare stew should be thick enough to coat the back of a spoon. Serve immediately, drizzled with the reserved annatto oil, and always alongside Bagoong Alamang.