Kare-Kare

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large pot, combine the oxtail, water, and quartered yellow onion.

   Tip van de kok: Ensure the water fully covers the oxtail. Add more if needed.

2. 2

   Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the oxtail is very tender.

   Ongeveer 3 uur

   Tip van de kok: Skim off any foam that rises to the surface during the first hour of simmering.

3. 3

   While the oxtail simmers, prepare the annatto oil. Heat the vegetable oil in a small saucepan over low heat.

   Ongeveer 5 min

4. 4

   Add the annatto seeds and cook gently for 5 minutes, or until the oil turns a deep orange-red color.

   Ongeveer 5 min

   Tip van de kok: Do not overheat the oil, as the seeds can burn quickly.

5. 5

   Strain the annatto seeds from the oil and set the colored oil aside. Discard the seeds.

   Ongeveer 2 min

6. 6

   Once the oxtail is tender, remove it from the pot and set aside. Strain the broth and reserve it, discarding the onion.

   Ongeveer 5 min

7. 7

   In the same large pot, heat a small amount of the annatto oil over medium heat.

   Ongeveer 1 min

8. 8

   Add the minced garlic and sauté until fragrant, about 1 minute.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

9. 9

   Stir in the peanut butter until well combined with the garlic and oil.

   Ongeveer 2 min

   Tip van de kok: Use a whisk to break up any lumps.

10. 10

    Gradually whisk in the reserved oxtail broth until the sauce is smooth and lump-free.

    Ongeveer 5 min

    Tip van de kok: Add the broth slowly to ensure a smooth consistency.

11. 11

    In a small bowl, dissolve the rice flour in a little water to create a slurry. Stir this into the peanut sauce.

    Ongeveer 2 min

    Tip van de kok: The rice flour will help thicken the sauce.

12. 12

    Return the cooked oxtail to the pot with the peanut sauce.

    Ongeveer 1 min

13. 13

    Add the sliced eggplant and long beans to the pot. Simmer for 5-7 minutes, or until the vegetables are tender-crisp.

    Ongeveer 7 min

    Tip van de kok: Avoid overcooking the vegetables to maintain their texture.

14. 14

    Stir in the bok choy leaves and cook for another 2-3 minutes, until just wilted.

    Ongeveer 3 min

15. 15

    Season the Kare-Kare with salt and black pepper to taste.

    Ongeveer 1 min

    Tip van de kok: Adjust seasoning as needed, keeping in mind the bagoong will add saltiness when served.

16. 16

    Serve hot, drizzled with more annatto oil if desired, and with bagoong on the side for dipping.

    Tip van de kok: Steamed white rice is the perfect accompaniment.