Kare-Kare

Instructions

1. 1 Place the oxtail pieces in a large pot, cover with water, and bring to a boil. Skim off the scum that rises to the surface, then reduce heat to low. Add one quartered onion and simmer for two and a half to three hours until the meat is very tender and falling from the bone.
2. 2 Remove the cooked oxtail from the broth and set aside. Reserve four cups of the rich cooking broth. Strain the annatto seed water through a fine sieve to extract the deep orange colour, discarding the seeds. This provides kare-kare's signature golden hue.
3. 3 Heat the vegetable oil in a large deep pot over medium heat. Saute the remaining quartered onion and garlic for five minutes until softened and fragrant. Add the toasted rice flour and stir for two minutes to create a light roux.
4. 4 Pour in the reserved oxtail broth and annatto water, stirring constantly to prevent lumps. Add the ground peanuts or peanut butter and whisk until completely smooth. Bring to a simmer, stirring frequently, and cook for ten minutes until the sauce thickens.
5. 5 Add the eggplant rounds and green beans to the thickened peanut sauce. Cook for eight minutes until the eggplant is soft and the beans are tender-crisp. Add the banana blossom if using, cooking for five more minutes.
6. 6 Return the tender oxtail to the sauce and add the bok choy leaves, stirring gently. Simmer for five minutes until the greens wilt and the oxtail is heated through and coated in the rich, golden peanut sauce. Season with salt to taste.
7. 7 Transfer the kare-kare to a large serving bowl, arranging the vegetables and oxtail attractively in the thick sauce. Serve with steamed rice and a small dish of fermented shrimp paste on the side, which adds essential salty contrast to the rich, nutty stew.