Kare-Kare

Ingredients

• 700 goxtail
• 150 gpeanut butter
• 1eggplant
• 1 bunchstring beans
• 2 tbspannatto oil
• bagoong — to serve
• to tastefine sea salt

Method

1. Begin by seasoning the 700 g oxtail generously with fine sea salt. This will enhance the natural flavors of the meat and ensure it is well-seasoned throughout the cooking process.
2. In a large, heavy-bottomed pot, heat 2 tbsp of annatto oil over medium-high heat. Once the oil is shimmering, add the oxtail pieces in a single layer. Brown them on all sides until they develop a deep, rich color. This step is crucial for building flavor in the stew.
3. Once the oxtail is browned, remove it from the pot and set aside. In the same pot, add a bit more annatto oil if needed and sauté the sliced eggplant until it softens and takes on a golden hue. Remove the eggplant and set it aside as well.
4. Return the oxtail to the pot and add enough water to cover the meat. Bring the pot to a boil, then reduce the heat to low, cover, and let it simmer gently. Cook until the oxtail is tender and the meat is nearly falling off the bone, which will take about 2 to 3 hours. The broth should be rich and flavorful by this point.
5. Once the oxtail is tender, stir in 150 g of peanut butter, ensuring it is fully incorporated into the broth. The sauce should thicken slightly and take on a creamy texture, characteristic of Kare-Kare.
6. Add the cooked eggplant back into the pot along with the string beans, cut into 2-inch pieces. Simmer for an additional 10 minutes, or until the vegetables are tender yet still vibrant in color.
7. Taste the stew and adjust the seasoning with more fine sea salt if necessary. Serve the Kare-Kare hot, accompanied by bagoong on the side, and enjoy it with steamed rice for a complete meal.