Saucepan@saucepan · Shared this recipeFollowFilipino · dinnerKare-KareA rich and savory Filipino oxtail stew with vegetables in a creamy peanut sauce, traditionally served with shrimp paste.total4 hr 20 minprep20 mincook4 hrservings4Original recipe on kawalingpinoy.comKeep this recipeAdd a copy of Kare-Kare to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings3 lb oxtail, cut into serving sizeswater1 banana heart2 large eggplant, ends trimmed and cut into 1-inch thick1 bundle long beans cut into 3-inch lengths, sitaw1 bundle pechay, ends trimmed and leaves separated0.25 cup rice flour1.5 tbsp annatto powder0.25 cup peanut butter1 tbsp oil1 onion, peeled and sliced thinly5 clove garlic, peeled and minced2 tbsp fish saucesalt and pepper to tasteshrimp pasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Rinse oxtail under cold, running water and with a knife, trim excess fat. In a deep pot, place oxtails and enough water to cover. Over medium heat, bring to a boil, skimming any scum that accumulates on top.2Step 2: Lower heat, cover, and simmer, adding more water as needed to maintain 7 cups, for about 2 to 3 hours or until oxtails are easily pierced with a fork. Drain oxtail, reserving broth.3Step 3: Peel and discard the outer, fibrous skin layers of banana heart until you reach the lighter, softer core. Trim off the stem and cut the banana core into fourths. In a bowl of cold salted water, place cut banana and soak for about 15 to 20 minutes. Using hands, squeeze to release bitter sap. Rinse with cold water and drain well, discarding liquid.4Step 4: In a pot over medium heat, bring about 4 cups water to a boil. Add banana heart and blanch for about 1 minute. With a slotted spoon, remove from liquid and set aside.5Step 5: Add eggplant and blanch for about 1 minute. With a slotted spoon, remove from liquid and set aside. Add long beans and blanch for about 1 minute. With a slotted spoon, remove from liquid and set aside. Add pechay and blanch for about 30 seconds. With a slotted spoon, remove from liquid and set aside.6Step 6: In a skillet over medium heat, add rice flour and cook, stirring occasionally, until lightly browned and toasted.7Step 7: In a bowl, combine toasted rice flour, annatto powder, and 1 cup of the reserved broth. Whisk until smooth and well blended. Set aside.8Step 8: In a large pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic.9Step 9: Add oxtail and cook, stirring occasionally, until lightly browned. Add fish sauce and cook for about 2 to 3 minutes.10Step 10: Add the remaining 6 cups of reserved broth and bring to a simmer.11Step 11: Add rice flour mixture and peanut butter, whisking well to prevent lumps.12Step 12: Season with salt and pepper to taste. Continue to simmer for about 7 to 10 minutes or until it begins to thicken slightly.13Step 13: Add blanched vegetables to the kare kare and cook for about 2 to 3 minutes or until heated through and tender yet crisp.getsaucepan.com/r/9c4db7b3-5986-4112-959c-3d3301eec0d5 · Original: https://www.kawalingpinoy.com/kare-kare/
