Kare Kare Pata Oxtail Stew Recipes

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FILIPINO KARE KARE (OX TAIL AND PEANUT STEW)



Filipino Kare Kare (Ox Tail and Peanut Stew) image

Kare Kare (Filipino Oxtail Stew) - this delicious stew is made in the Philippines using a savory peanut sauce, oxtail, and vegetables. Try it at home today.

Provided by Rasa Malaysia

Categories     Main Course

Time 3h35m

Number Of Ingredients 18

2 lbs. (1 kg) ox tail
1 lb. (0.4 kg) beef round or short ribs
Sea salt
2 large onions
2 medium carrots
1 stick celery
8 cups water
2 ½ cups whole peanuts
1/3 cup Jasmine rice
2 onions
4 tbsp annatto oil, please see note
2 Japanese eggplants
¼ bundle string beans
1 piece banana bud/heart
6 calamansi
2 garlic cloves
1 shallot
1/3 cup bagoong, fermented shrimp paste

Steps:

  • 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.
  • To prepare the bagoong, peel and thinly slice the garlic and the shallots. Heat oil in pan over low heat and add the sliced garlic and shallots, and cook until soft. Add the bagoong and cook until the mixture is fragrant. Remove from the heat, transfer to a bowl and set aside.
  • To cook the Kare Kare, heat oil in a large heavy bottomed pan and sweat the onions, followed by the salt. Cook until the onions are soft. Add 5 cups of the simmering stock and peanut mixture, stirring with a whisk until combined. Then add the beef and let it simmer for 15 minutes until tender. Stir the mixture occasionally. Next, add the eggplant, string beans, banana heart and cook until the vegetables are tender. Add more water if the mixture is too thick. Add the calamansi juice, then season with salt to taste. Allow to simmer for another 2 minutes and take it off the heat.
  • To serve the Kare Kare, ladle the dish into a bowl and serve with plain steamed rice and bagoong.

Nutrition Facts : Calories 500 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 33 grams fat, Fiber 9 grams fiber, Protein 19 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 8 people, Sodium 1288 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat

KARE KARE PATA (OXTAIL STEW)



Kare Kare Pata (Oxtail Stew) image

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

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

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

KARE KARE PATA (OXTAIL STEW)



Kare Kare Pata (Oxtail Stew) image

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     Beef Stew

Time 2h50m

Yield 6

Number Of Ingredients 11

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

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

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  • In a pot, heat oil over medium-high heat. Saute garlic and onion until limp and aromatic. Add the meat and sear for a minute to let the juices out.
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