Kare Kare

Instructions

1. To a pot, add neutral oil and sauté 1 red onion (diced) and 1 whole garlic (minced). When the onions turn translucent, remove the onions and garlic to a plate and set aside.
2. Using the same pot, add 2.2 lbs oxtails and brown them on all sides.
3. Add the sautéed onion and garlic back to the pot. Then, pour 4 cups beef stock/broth and 1 cup water into the pot. Bring to a boil, cover, and simmer for 1½ hours or until the meat is tender (add more water if needed).
4. Turn of the heat. Remove the oxtail from the pot, leaving all the liquid, and set the oxtail aside.
5. Add 3 Tbsp brown sugar, ¼ cup ground toasted rice, 1 cup unsalted peanut butter, and the water from soaking ¼ cup annatto seeds into the pot. Mix thoroughly until it's even in consistency. Turn on the heat to medium, then let it boil.
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. Now, cook the vegetables separately by blanching 1 bundle string beans, 3 pieces eggplant, and 1 bunch baby bok choy.
8. Pour the stew into individual deep bowls and add the cooked vegetables on the side. Serve with bagoong (fermented shrimp paste).