Oxtail Stew in Peanut Sauce (Kare-Kare)

My Culinary Adventure: A Kare-Kare Journey

As a busy professional woman, juggling work, family, and a social life can be a whirlwind. Finding time for anything beyond the bare essentials often feels like a luxury. But food, for me, is more than just sustenance; it's a passion, a way to connect with my heritage, and a welcome escape from the daily grind. Recently, I decided to embark on a culinary adventure that took me far beyond my usual quick weeknight dinners: I made Kare-Kare.

Kare-Kare, a Filipino oxtail stew simmered in a rich peanut sauce, has always held a special place in my heart. My grandmother used to make it, her kitchen filled with the aromatic blend of spices and the comforting warmth of the simmering stew. The recipe itself is a treasure, passed down through generations, each cook adding their own personal touch. The creamy peanut sauce, the tender oxtail, the vibrant medley of vegetables - it's a symphony of flavors and textures that transport me back to childhood.

This particular recipe, adapted from a source I admire, promised an authentic taste that wouldn't require days in the kitchen. The detailed instructions were clear and straightforward, leading me through each step with confidence. The browning of the oxtails, the slow simmering in the oven, the careful preparation of each vegetable – each action felt deliberate, a ritual almost. I appreciated the balance between traditional techniques and modern convenience. The use of peanut butter, while a departure from the traditional ground peanuts, provided a satisfying creaminess that enhanced the overall texture.

The most challenging part was undoubtedly the oxtails. Finding them at my local butcher required some advance planning, but the effort was well worth it. The resulting dish was truly magnificent. The oxtail, meltingly tender, fell apart with the slightest touch. The peanut sauce, rich and creamy, clung lovingly to each piece of meat and each vegetable. The bok choy provided a crisp counterpoint to the richness of the sauce, while the eggplants added a subtle sweetness. The entire dish was a harmonious blend of flavors, a testament to the power of simple, quality ingredients.

Serving the Kare-Kare with rice, as is customary, was a natural choice. The fluffy grains absorbed the delectable sauce, creating a perfect accompaniment to the stew. I even tried it with a side of bagoong, a fermented shrimp paste, which added an intriguing briny and slightly pungent note. This was a flavor adventure for those who like things a little salty and funky!

Beyond the deliciousness, making the Kare-Kare was an enriching experience. It was a reminder that taking the time to create something special, something that nourishes both body and soul, is a worthwhile endeavor. It brought back cherished memories of my grandmother's kitchen and created new ones of my own. It proved that even amidst a busy life, there's always room for the simple pleasures, for the comfort and joy of creating a truly special meal.

The lingering aroma of the Kare-Kare still evokes a sense of warmth and satisfaction. I now look forward to sharing this recipe with friends and family. It's more than just a dish; it's a story, a tradition, and a piece of my culinary heritage, shared through the simple act of cooking and eating.

Ingredients I used:

I followed the recipe's ingredient list meticulously, ensuring that I had all the necessary elements on hand before starting. The quality of the oxtails, in particular, significantly impacted the final outcome. I opted for a good quality peanut butter for that extra creamy texture. I also used fresh thyme, which added a wonderful earthy fragrance to the dish.

Tips and Tricks for Success:

I found that the most important part of the recipe is giving the oxtails sufficient time to braise in the oven. This ensured that the meat was incredibly tender and fell off the bone easily. Patience is key! Also, I recommend preparing the vegetables separately and adding them towards the end to maintain their crispness. Lastly, taste and adjust the seasoning as you go, adding more sugar or soy sauce as needed.

Final Thoughts:

Making Kare-Kare was an incredible journey, a culinary adventure that was as rewarding as it was delicious. It’s a dish that deserves a place in any cook's repertoire, and it’s a testament to the power of traditional recipes to bring people together through food.

Step-by-step

• Heat the oven to 375 degrees. Season the oxtails well with salt and pepper.
• Heat 3 tablespoons vegetable oil over medium to medium-high heat in a large Dutch oven or heavy-bottomed, ovenproof pot with a lid. Brown the oxtails on all sides then remove them to a plate. (You may need to do this in batches, so as not to crowd the pan.)
• Remove all but a tablespoon or so of the fat in the bottom of the pot and reduce the heat to medium. Add the onions, celery and carrot and cook them until they are soft and aromatic, about 3 to 6 minutes.
• Stir in the thyme sprigs, letting them just soften, then add the red wine and stir with a wooden spoon or spatula, scraping up any browned bits on the bottom of the pot.
• Add the oxtails to the pot with the shaoxing wine and enough stock to fully cover the meat. Cover the pot and let it cook in the oven for 2 1/2 to 3 hours, or until the meat is fork tender but not falling off the bone.
• About 15 minutes before the oxtails are done, prepare the vegetables: Heat 2 tablespoons oil in a medium nonstick skillet over medium heat. Add the eggplant, season with salt and pepper and cook, stirring occasionally, about 5 minutes. Add the garlic and cook another 5 minutes until eggplant is softened, then set it aside.
• Prepare the beans: Wipe the skillet clean, increase the heat to medium-high and add 1 tablespoon oil. Add the beans, season with salt and pepper and quickly stir-fry for 3 to 4 minutes, then set aside.
• Prepare the bok choy: Add the remaining oil to the pan, cook the bok choy with a pinch of salt until bright green and tender, about 2 minutes, then set aside.
• When the oxtails are tender, remove the meat from the liquid in the pot and set it aside on a plate. Strain the fat and any other matter out of the braising liquid and discard it. You should have 5 cups of liquid; if you have less, add additional stock to total 5 cups, then simmer the liquid over medium-high heat until it has reduced by half.
• Turn the heat to low, and using a hand blender, mix in the peanut butter and soy sauce and sugar, to taste. Add the achuete oil, blend again and let simmer for 2 minutes to thicken slightly.
• Return the meat to the pot and let it cook until heated through, a minute or two. Serve hot with the room temperature vegetables on top, rice and bagoong on the side.