Kare Kare with Ox Tail, The Ultimate Filipino Comfort Food
Filipinos love comfort food and Kare Kare with ox tail would definitely fall in the category of the ultimate Filipino comfort food. A popular main dish for any occasion, Kare Kare remains an enduring favorite among Filipinos.
Maybe it’s because of the distinct taste ox tail or the peanut butter. To those unfamiliar, the combination of ox tail and peanuts doesn’t sound too appetizing. But when you marry together those two ingredients, along with flavors from the eggplant and string beans, the unfamiliar quickly becomes enlightened to the deliciousness of Kare Kare.
Do you want something different with vibrant taste and flavor? Cook this meal tonight! The ingredients can easily be found in any supermarket, and it’s super simple to prepare and cook. When shopping for meats, make sure to purchase ox tail for your dish. To make Kare Kare without ox tail is like eating a burger without the buns. They just go well together.
You can use other meats, like beef chuck and even goat, but magic happens when you make ox tail the star. Our condiment version of salt called bagoong, or shrimp paste, compliments Kare Kare perfectly. It’s like choosing the perfect wine for your pasta dish. Choose incorrectly and the meal just isn’t the same. Be warned, bagoong is distinctly fishy in smell and taste. It’s definitely in the acquired taste category.
You can serve Kare Kare by itself or pair with one or more of the other iconic Filipino dishes, such as Pancit or Adobo. If you haven’t tried it, make it tonight and let us know what you think.
One hearty spoonful of ox tail meat, Kare Kare sauce, white rice and bagoong will leave no doubt in your mind, as to why Kare Kare belongs as one of the iconic Filipino dishes of all time.
- 4 lbs beef oxtail, cleaned and skinned, cut 1 ½ inch thick
- 8 cloves garlic, minced
- 1 large onion, sliced
- 3 tablespoon olive oil
- ¼ cup fish sauce
- 1 cup Skippy creamy peanut butter
- 1 eggplant, sliced diagonally into ½ inch thickness
- 1 stalk of green beans, cut 2 inch
- water from soaked achuete (annatto seeds), for coloring
- bagoong (shrimp paste), for dipping
- Put oxtail in an 8-quart pressure cooker and pour water until meat is fully submerged. Water should be approx 2 inches above the meat. Mix in ¼ cup fish sauce and stir to distribute fish sauce equally.
- Before closing the pressure cooker lid, let the water boil for 2 minutes. Remove the excess fat that surfaces to the top of the water. Cover and pressure cook for 1 hour and 15 minutes.
- Let steam escape before opening pressure cooker lid. Once opened, take out the meat from broth and put aside.
- Transfer the broth into a container and put aside.
- Using broth, boil eggplant and green beans for 15 minutes. Remove water and set aside vegetables.
- Saute garlic and onion in pressure cooker. Add 2 tablespoon fish sauce and let it simmer for 1 minute. Add ¼ cup of water from annatto seeds for a yellow to orange color.
- Add 16 cups of beef broth to the saute mixture and let it boil slightly. Mix in 1 cup of peanut butter. Lower heat and stir until peanut butter has been dissolved into the beef broth. Depending on desired consistency, add more peanut butter to thicken or more beef broth to make the sauce thinner. Let it boil for another 4-5 minutes in very low heat, stirring continuously to avoid burning.
- Serve meat portion with sauce in a deep platter or serving bowl. Garnish with eggplant and green beans on the side or on top.
- Best served with steamed rice and bagoong on the side.