KARE KARE

This oxtail kare kare is a richly flavored stew thanks to slow-simmered oxtail. The oxtail can be cooked a day ahead, so you can skim off the fat to make the dish a little healthier. Using a pressure cooker will reduce the cooking time, but the stew won't be as flavorful. Serve with rice and bagoóng (shrimp paste).

Ingredients

• 4 ½ pounds beef oxtails
• 3 cups water, or more as needed
• 2 beef bouillon cubes
• ½ pound bok choy, chopped
• ½ pound long beans, cut into bite-sized pieces
• ½ pound eggplant, cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon achiote powder
• 3 tablespoons smooth peanut butter

Directions

Step 1

Bring oxtails and water to a boil in a large pot. Reduce the heat to medium-low and simmer until tender, at least 2 hours, adding more water as necessary. Skim as much fat from the top of the liquid as possible.

Step 2

Transfer oxtails to a plate. Crumble beef bouillon cubes into the pot and stir to dissolve. Add bok choy, beans, and eggplant and simmer until tender, 10 to 15 minutes.

Step 3

While the vegetables are simmering, heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in achiote powder. Stir in peanut butter until melted. Add about 1/2 of the simmering broth and simmer for 5 minutes. Add oxtails and cook for 5 minutes. Transfer remaining broth and vegetables to the pot and stir to combine. Serve hot.