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

Name: Oxtail Stew in Peanut Sauce (Kare-Kare) | Recipe Cart
Total time: 3 min
Ingredients: 5 pounds oxtails, cut into 2-inch pieces; Kosher salt; 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

www.getrecipecart.com

Experience the rich flavors of Oxtail Stew in Peanut Sauce (Kare-Kare) from cooking.nytimes.com. Perfect for hearty meals, it serves 5 and takes about 3 hours. Don't miss out!

View full recipe on www.getrecipecart.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.getrecipecart.com.

Share this recipe:

Cooking tools:

Dutch oven
Immersion blender
Fine-mesh sieve
Nonstick skillet
Oven
Stove
Chef's knife
Cutting board
Wooden spoon
Spatula
Measuring spoon
Measuring cup
Plate
Serving platter

Ingredients

5 pounds oxtails, cut into 2-inch pieces
Kosher salt
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