Have you ever tried Oxtail Kare-kare? No, how about a Slow Cooked Oxtail? Me either… I have never cooked, or eaten oxtail before, much less tried ANY Filipino cuisine.
…but today I am sharing a delicious slow cooked Oxtail Kare-kare. I think oxtail is one of those cuts our grandparents grew up eating, but the younger generation seems to have shunned in favour of eye fillet and the like. Lamb shanks and oxtail are both cuts of meat from the same era that seem to be enjoying a justifiable revival.
The meat is rich and hearty, and the slow cooking allows the collagen to melt into a rich stock. In the slow cooker oxtail performs very similarly to lamb shank. The meat slowly softens and falls from the bone, retaining moisture and flavour.
Slow cooking the oxtail gives the meat and the broth, a wonderful silky texture. As with any slow cooked meat, the dish can go on before work, and then be completed on your return in the evening.
- 1 kg Oxtail or use chuck steak cubed - if you are not a fan of bones buntot ng baka
- 2 cups water for the slow cooker
- 3 Tbs annatto seed
- 1 cup water for soaking annatto seed
- 3 cloves garlic crushed
- 1 onion sliced
- 3 small Lebanese eggplant cut diagonally into 1" lengths
- 1 pieces bunch of green snake beans cut into 2" sitaw
- 5 Bok Choy heads pechay
- 1 pouch Mama Sita's Kare-Kare
- 1 tbsp . cooking oil
- 1/4 cup bagoong alamang Sauteed fried shrimp
- 1 Tbs cornflour
- 1/2 cup peanut butter
- 1 tsp salt to taste
- [cap id="attachment_12979" align="aligncenter" width="300"]Ingredients for slow cooked Oxtail Kare-kare[/cap]
The first step is to put the meat into the slow cooker with the 2 cups of water. Cover and leave on auto for 8 hours or more.
In a jug place 1 cup of water and the annatto seed. Allow to sit for at least an hour (or all day). The annatto seeds colour the dish. It can be stirred occasionally if desired.
Remove the oxtail from the stock and reserve the stock and meat in separate bowls.
Fry the onion and garlic in a heavy base casserole dish.
Add the shrimp paste to the onion mixture and cook gently for one minute.
Add the meat stock to the onion and shrimp mixture. Stir to combine.
Next add the eggplant and the beans to the casserole dish. Cover with a lid and allow simmer slowly until the eggplant is soft.
Return to the Annatto seed water. The red water adds colour to the dish. Strain the liquid keeping the water. Discard the Annatto seed.
Mix the cornflour with the red Annatto seed liquid.
Add the Mama Sita Kare Kare Sachet to the red liquid and stir until combined.
Once the eggplant has softened add the peanut butter to the casserole and stir until combined.
Return the meat to the stew and add the bok choy.
Gently stir sauce base through the ingredients in the casserole dish. Stir until thickened and serve with rice.
Oxtail Kare-kare is a traditional Filipino dish. I’m guessing every Filipino family has their own version of this dish. The only unusual ingredient in the recipe are photographed below.
I was easily able to source the ingredients online through Exotic Asian Groceries but if you have an Asian Store in your area you will find the ingredients readily available.
Regardless of the minor variations families may bring to the dish it always features a thick savory peanut sauce.
The reason I am bringing you a traditional Filipino dish today is I have recently teamed up with a lovely lady called Alesah. Alesah has a Filipino background so it seemed right that I introduce her to readers during a delicious Filipino meal.
I hope you enjoyed the first course. For dessert on Tuesday there will be a luscious Molten Chocolate Caramel Fondant.
Tell me readers, do you ever wish you had a second pair of hands to help you out? Or a cheerleader spurring you on? Or would you be happy just to find dinner on the table when you get home.