Oxtail Stew in Peanut Sauce (Kare-Kare) | Recipe Cart | Recipe Cart

Ingredients

• 5 pounds oxtails, cut into 2-inch pieces
• Kosher salt and freshly ground black pepper
• 7 tablespoons vegetable oil
• 2 red onions, cut into large dice
• 2 celery stalks, cut into large dice
• 1 carrot, cut into large dice
• 1/2 bunch fresh thyme sprigs
• 4 cups red wine, like a Cabernet Sauvignon (about 1 1/4 bottles)
• 1 cup Shaoxing wine or sherry
• 4 to 6 cups stock, plus more as necessary, preferably beef
• 2 Japanese eggplants (about 1/2 pound), sliced 3/4-inch thick
• 1 clove garlic, minced
• 6 ounces Chinese long beans or green beans, stems removed and cut into 2-inch lengths
• 2 to 3 pieces baby bok choy, quartered lengthwise
• 1/2 cup commercial creamy peanut butter, such as Skippy or Jif
• 2 tablespoons low-sodium soy sauce
• Sugar, to taste
• 3 tablespoons achuete (a.k.a. achiote or annatto) oil
• Bagoong (optional)
• 4 to 6 cups cooked white rice