How To: Make Filipino kare kare (ox tail stew)

Kare-kare is a Filipino oxtail stew with bok choy and peanut butter. This stew is full of flavorful ingredients that create depth and interest to the marrow rich oxtail. This hearty dish will fill you up while delighting your taste buds with rich flavors. Watch this video to learn how to make a traditional Filipino oxtail stew called kare kare. This will comfort you on cold days. Ingredients: 3 tbsp oil, 2.5 kg/5 lb oxtail or 2 kg/4 lb shin of beef, 3 tsp salt, 2 tbsp annatto seeds, 2 large onions, finely sliced, 1 tablespoon finely chopped garlic, 8 cups water, 1/2 tsp ground black pepper, 4 tbsp roasted and ground rice, 4 tbsp crushed roasted peanuts, 1 banana blossom, 250 g/8 oz green beans, 250 g/8 oz slender eggplants, 3 spring onions (scallions), sliced, 3 tbsp chopped Asian celery leaves, fish sauce to taste. Directions: In a large, heavy pan heat the oil and brown the meat in batches. Transfer to a plate on a slotted spoon and in the fat remaining in pan fry the annatto seeds, keeping a lid on the pan to prevent seeds jumping out. The oil should become a bright orange color. Remove pan from heat. Remove seeds with perforated spoon and discard. In the same oil cook the onions and garlic, stirring occasionally, until soft. Return meat to pan and add water and pepper. Bring to the boil, then cover pan and simmer on low heat until meat is tender - about 2 hours. If time permits, pour off liquid and refrigerate it long enough to be able to remove fat from surface, otherwise skim off as much fat as possible before proceeding with last stage of recipe. Combine roasted ground rice and crushed peanuts. Discard outer bracts of banana blossom until the inner, tender portion is reached. Steam for 10 minutes, then cut in halves lengthways and across into slices. Cut beans into bite-sized pieces. Wash but do not peel eggplants, and cut into thick diagonal slices. If only large eggplants are available, cut into lengthways wedges. Add vegetables and the rice and peanut comb