Kare Kare

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1. 1Step 1: In a pot, heat neutral oil and sauté the diced red onions and minced garlic. When the onions turn translucent, remove them to a plate and set aside.
2. 2Step 2: In the same pot, add the 2.2 lbs oxtails and brown them on all sides.
3. 3Step 3: Return the sautéed onion and garlic to the pot. Pour in 4 cups beef stock/broth and 1 cup water. Bring to a boil, cover, and simmer for 1 1/2 hours or until the meat is tender, adding more water if needed.
4. 4Step 4: Turn off the heat. Remove the oxtail from the pot, leaving all the liquid, and set the oxtail aside.
5. 5Step 5: Add 3 Tbsp brown sugar, 1/4 cup ground toasted rice, 1 cup unsalted peanut butter, and the water from soaking the annatto seeds into the pot. Mix thoroughly until even in consistency. Turn the heat to medium and let it boil.
6. 6Step 6: Once the sauce is boiling, turn the heat to low. Add the oxtail and simmer for 15 minutes. Season with a dash of Diamond Crystal kosher salt and freshly ground black pepper.
7. 7Step 7: Cook the vegetables separately by blanching the string beans, eggplant, and baby bok choy.
8. 8Step 8: Pour the stew into individual deep bowls and add the cooked vegetables on the side. Serve with bagoong (fermented shrimp paste).