Oxtail Stew In Peanut Sauce Kare Kare Recipes

OXTAIL STEW

Provided by Food Network

Categories main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 13

Oxtail Stew image

Steps:

Put the oxtails, onions, salt, sugar, garlic powder, ketchup, soy sauce, liquid browning, allspice, tomatoes and scallions in a 10- to 12-quart pot. Fill with enough water to cover everything. Bring to a boil, then reduce the heat to medium or medium-low and cook until tender, 2 hours. Add the beans and stir. Thicken with cornstarch if using.

Ingredients

7 pounds beef oxtails
1 pound onions, minced
1 ounce salt
1 ounce sugar
1/2-ounce garlic powder
1/4 cup ketchup
1/3 cup soy sauce
2 teaspoons liquid browning or soy sauce
1 teaspoon ground allspice
2 tomatoes, diced
1 bunch scallions, minced
2 cans butter beans, drained
Cornstarch mixed with a little cold water, if necessary

KARE KARE PATA (OXTAIL STEW)

This dish is rich in flavor due to the slow cooking of the oxtail. Oxtail can be cooked to tenderness a day before so you can skim off the fat making the dish more heart healthy. Using a pressure cooker will speed up cooking time, but will lose much of the flavor. Serve with rice and shrimp paste (bagoong).

Provided by lola

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h50m

Yield 6

Number Of Ingredients 11

Kare Kare Pata (Oxtail Stew) image

Steps:

Combine the oxtails and water in a large pot; bring to a boil, reduce heat to medium-low, and simmer at least 2 hours.
Skim as much fat from the top of the liquid as possible. Crumble the beef bouillon cubes into the liquid and allow to dissolve. Remove the meat from the broth and set aside. Add the bok choy, long beans, and eggplant to the broth and simmer until tender.
While the vegetables simmer in the broth, heat the olive oil in a large pot over medium heat. Cook and stir the onion and garlic in the hot oil until tender. Stir the achiote powder into the mixture to add a little color. Add the peanut butter and stir until it's melted into the mixture. Add about half the broth to the pot; bring to a simmer for 5 minutes. Add the oxtails and cook another 5 minutes before adding the remaining broth with the vegetables. Serve hot.

Nutrition Facts : Calories 1071.4 calories, Carbohydrate 30.3 g, Cholesterol 374.6 mg, Fat 54.9 g, Fiber 6.6 g, Protein 116.5 g, SaturatedFat 20.7 g, Sodium 1010.3 mg, Sugar 3 g

Ingredients

4 ½ pounds beef oxtails
3 cups water
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 onion, chopped
2 cloves garlic, minced
1 teaspoon achiote powder
3 tablespoons smooth peanut butter

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To cook the meat, heat a large Dutch oven or deep frying pan over medium-high heat. Then season the meat on all sides with salt. Add the oil to the pan and brown the meat. While the meat is browning, peel and roughly chop the onions, carrots and celery. When the meat has browned on both sides, transfer to a plate and set aside. Add the onions, carrots and celery. Sprinkle with a bit of salt and brown. Once golden, add the seared beef back to the pan. Cover the ingredients with water or just enough to cover the meat. Bring the mixture to a simmer. Lower the heat, cover and cook for about 3 to 5 hours or until the meat are fork tender.
At this point, I scoop out the meat and transfer them into a plate, then strain out the other ingredients. I cool down the stock and place them (stock and meat) in the fridge, covered, before proceeding with the recipe the following day.
To prepare the other ingredients, first remove the fat from the surface of the beef stock and bring to a gentle simmer. Next, toast the peanuts in a large pan, stirring occasionally until light golden brown. Allow the nuts to cool down and process them in a food processor until finely ground. Transfer to a bowl. Next, grind the raw rice in a spice grinder and toast the in a pan until lightly golden brown. Transfer to a bowl with the ground nuts. Add enough of the hot stock to form a paste and set aside.
To prepare the vegetables, peel and chop the onion, slice the eggplants into 1-inch thick, on a bias, cut the string beans into 2-inch pieces and cut the banana bud half lengthwise, then into 1-inch pieces crosswise. Soak the cut banana heart in water with a little vinegar. Then, juice the calamansi.

Oxtail Stew In Peanut Sauce Kare Kare Recipes

OXTAIL STEW

KARE KARE PATA (OXTAIL STEW)

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