Oxtail Stew in Peanut Sauce (Kare-Kare)
- Total Time
- About 3¾ hours
- Rating
- Comments
- Read comments
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Ingredients
- 5pounds oxtails, cut into 2-inch pieces
- Kosher salt and freshly ground black pepper
- 7tablespoons vegetable oil
- 2red onions, cut into large dice
- 2celery stalks, cut into large dice
- 1carrot, cut into large dice
- ½bunch fresh thyme sprigs
- 4cups red wine, like a Cabernet Sauvignon (about 1¼ bottles)
- 1cup Shaoxing wine or sherry
- 4 to 6cups stock, plus more as necessary, preferably beef
- 2Japanese eggplants (about ½ pound), sliced ¾-inch thick
- 1clove garlic, minced
- 6ounces Chinese long beans or green beans, stems removed and cut into 2-inch lengths
- 2 to 3pieces baby bok choy, quartered lengthwise
- ½cup commercial creamy peanut butter, such as Skippy or Jif
- 2tablespoons low-sodium soy sauce
- Sugar, to taste
- 3tablespoons achuete (a.k.a. achiote or annatto) oil
- Bagoong (optional)
- 4 to 6cups cooked white rice
For Serving
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Preparation
- Step 1
Heat the oven to 375 degrees. Season the oxtails well with salt and pepper.
- Step 2
Heat 3 tablespoons vegetable oil over medium to medium-high heat in a large Dutch oven or heavy-bottomed, ovenproof pot with a lid. Brown the oxtails on all sides then remove them to a plate. (You may need to do this in batches, so as not to crowd the pan.)
- Step 3
Remove all but a tablespoon or so of the fat in the bottom of the pot and reduce the heat to medium. Add the onions, celery and carrot and cook them until they are soft and aromatic, about 3 to 6 minutes.
- Step 4
Stir in the thyme sprigs, letting them just soften, then add the red wine and stir with a wooden spoon or spatula, scraping up any browned bits on the bottom of the pot.
- Step 5
Add the oxtails to the pot with the shaoxing wine and enough stock to fully cover the meat. Cover the pot and let it cook in the oven for 2½ to 3 hours, or until the meat is fork tender but not falling off the bone.
- Step 6
About 15 minutes before the oxtails are done, prepare the vegetables: Heat 2 tablespoons oil in a medium nonstick skillet over medium heat. Add the eggplant, season with salt and pepper and cook, stirring occasionally, about 5 minutes. Add the garlic and cook another 5 minutes until eggplant is softened, then set it aside.
- Step 7
Prepare the beans: Wipe the skillet clean, increase the heat to medium-high and add 1 tablespoon oil. Add the beans, season with salt and pepper and quickly stir-fry for 3 to 4 minutes, then set aside.
- Step 8
Prepare the bok choy: Add the remaining oil to the pan, cook the bok choy with a pinch of salt until bright green and tender, about 2 minutes, then set aside.
- Step 9
When the oxtails are tender, remove the meat from the liquid in the pot and set it aside on a plate. Strain the fat and any other matter out of the braising liquid and discard it. You should have 5 cups of liquid; if you have less, add additional stock to total 5 cups, then simmer the liquid over medium-high heat until it has reduced by half.
- Step 10
Turn the heat to low, and using a hand blender, mix in the peanut butter and soy sauce and sugar, to taste. Add the achuete oil, blend again and let simmer for 2 minutes to thicken slightly.
- Step 11
Return the meat to the pot and let it cook until heated through, a minute or two. Serve hot with the room temperature vegetables on top, rice and bagoong on the side.
Private Notes
Comments
Is there a substitute for oxtails?
Achioto/achuete oil is made by steeping annatto seeds in oil until colored (allow to steep until cool before straining out the seeds). Annatto is a mild flavor, used primarily for color. A mixture of paprika and turmeric is an acceptable substitute. 1/2 teaspoon turmeric and 1/2 teaspoon sweet paprika (not hot) or for color only use a teaspoon crushed safflower florets. Zucchini would be a reasonable sub for the eggplant.
I first cooked a variation of this with a recipe from a Filipino friend, who said she was influenced by a Vietnamese cook. Anyway, don't substitute for the oxtails, which exude much more collagen than short ribs. Makes a big difference in taste. Also substituted turmeric and smoked paprika Secondly, I use Adams (or any other) real peanut butter that hasn't had the peanut oil extracted. Can't imagine why one would introduce added sugar and cheap vegetable oil found in Jiff.
I made this dish a few times because we really enjoy the wine +soy+ PB combo. Given that it is not a traditional Kare-Kare, I decided to use bone-in beef shank instead of oxtail. Honestly, easier to source and much better to eat. More meat, less fat, less bones...No more oxtail for us!
I have been using this recipe in combination with my Mom's classic recipe. It has been a huge success with my family. My Dad prefers the classic "filipino way". but he agreed the new way was also delicious.
This certainly veers from the traditional kare-kare, such that I would call it kare-kare inspired, but not the dish itself. The traditional kare-kare is unadorned by alcohol, soy, celery, carrots, and thyme (!). My mother would typically use fresh ground peanut butter without added sugar. Achiote oil is used to give it a saffron orange hue. The dish is intentionally left under salted, to make allowances for a small amount of briny bagoong (salted shrimp paste) that is served on the side.
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