Grilled Oxtails Kare Kare Recipes

OXTAIL STEW IN PEANUT SAUCE (KARE-KARE)

Steps:

• Heat the oven to 375 degrees. Season the oxtails well with salt and pepper.
• Heat 3 tablespoons vegetable oil over medium to medium-high heat in a large Dutch oven or heavy-bottomed, ovenproof pot with a lid. Brown the oxtails on all sides then remove them to a plate. (You may need to do this in batches, so as not to crowd the pan.)
• Remove all but a tablespoon or so of the fat in the bottom of the pot and reduce the heat to medium. Add the onions, celery and carrot and cook them until they are soft and aromatic, about 3 to 6 minutes.
• Stir in the thyme sprigs, letting them just soften, then add the red wine and stir with a wooden spoon or spatula, scraping up any browned bits on the bottom of the pot.
• Add the oxtails to the pot with the shaoxing wine and enough stock to fully cover the meat. Cover the pot and let it cook in the oven for 2 1/2 to 3 hours, or until the meat is fork tender but not falling off the bone.
• About 15 minutes before the oxtails are done, prepare the vegetables: Heat 2 tablespoons oil in a medium nonstick skillet over medium heat. Add the eggplant, season with salt and pepper and cook, stirring occasionally, about 5 minutes. Add the garlic and cook another 5 minutes until eggplant is softened, then set it aside.
• Prepare the beans: Wipe the skillet clean, increase the heat to medium-high and add 1 tablespoon oil. Add the beans, season with salt and pepper and quickly stir-fry for 3 to 4 minutes, then set aside.
• Prepare the bok choy: Add the remaining oil to the pan, cook the bok choy with a pinch of salt until bright green and tender, about 2 minutes, then set aside.
• When the oxtails are tender, remove the meat from the liquid in the pot and set it aside on a plate. Strain the fat and any other matter out of the braising liquid and discard it. You should have 5 cups of liquid; if you have less, add additional stock to total 5 cups, then simmer the liquid over medium-high heat until it has reduced by half.
• Turn the heat to low, and using a hand blender, mix in the peanut butter and soy sauce and sugar, to taste. Add the achuete oil, blend again and let simmer for 2 minutes to thicken slightly.
• Return the meat to the pot and let it cook until heated through, a minute or two. Serve hot with the room temperature vegetables on top, rice and bagoong on the side.

KARE KARE PATA (OXTAIL STEW)

Steps:

• Combine the oxtails and water in a large pot; bring to a boil, reduce heat to medium-low, and simmer at least 2 hours.
• Skim as much fat from the top of the liquid as possible. Crumble the beef bouillon cubes into the liquid and allow to dissolve. Remove the meat from the broth and set aside. Add the bok choy, long beans, and eggplant to the broth and simmer until tender.
• While the vegetables simmer in the broth, heat the olive oil in a large pot over medium heat. Cook and stir the onion and garlic in the hot oil until tender. Stir the achiote powder into the mixture to add a little color. Add the peanut butter and stir until it's melted into the mixture. Add about half the broth to the pot; bring to a simmer for 5 minutes. Add the oxtails and cook another 5 minutes before adding the remaining broth with the vegetables. Serve hot.

FILIPINO KARE KARE (OXTAILS WITH TRIPE) RECIPE

Steps:

• Gather the ingredients.
• Heat a large skillet and add 3 tablespoons of the peanut oil . Brown the oxtails well on both sides in 2 or 3 batches.
• Place them in a 6-quart heavy-bottomed stovetop covered casserole or Dutch oven.
• While the oxtails are browning, bring 3 quarts of water to a boil and blanch the tripe. Start by boiling it for a few minutes.
• Drain and cool.
• Cut the tripe into strips 1/2-inch wide and 3 inches long. Add these to the oxtail pot.
• Add the remaining peanut oil to the skillet the oxtails were browned in and sauté the onion and garlic .
• Add to the oxtail pot along with the tomato , beef stock , water, salt , and annatto oil.
• Bring to a boil, reduce the heat, cover and simmer slowly for 1 1/2 hours.
• Simmer partially covered for another 1 1/2 hours, stirring now and then.
• While this is simmering, mix together the peanut butter and hot water in a small bowl.
• At the beginning of the last hour of cooking, add the peanut butter-water mixture and Tabasco. Taste and add more Tabasco and salt if needed. If all is not very tender, continue to cook a bit longer.
• In the final 15 minutes of cooking, cut the bok choy into 2-inch pieces.
• Add bok choy to the pot, stir, and allow to simmer for the final 10 to 15 minutes until bok choy is soft.
• Serve with rice and enjoy!

GRILLED OXTAILS / KARE KARE

Steps:

• 1. Place the oxtails in a large, heavy pot with cold water to cover by 4 inches. Add the onion, garlic, bay leaf, salt, and pepper and bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer the oxtails gently, uncovered, until tender, 1 to 1 1/2 hours, skimming the broth from time to time to remove any fat. Let the oxtails cool in the broth, then transfer to a plate. Reserve 3/4 cup broth for the sauce save the remainder for soups or stews (see Note). 2. Preheat the grill to high.3. Meanwhile, prepare the sauce. Heat the oil in a nonstick skillet. Add the onion and garlic and sauté over medium heat until softened but not brown, about 3 minutes. Add the tomato purée and bring to a boil. Stir in the oxtail broth and peanut butter and simmer until the sauce is thick (the consistency of heavy cream) and richly flavored, about 5 minutes. Add the parsley and cook for 1 minute more. Remove from the heat and season with salt and pepper, then keep warm over low heat.4. Lightly brush the oxtails with oil and season with salt and pepper. When ready to cook, oil the grill grate. Arrange the oxtails on the hot grate and grill, turning with tongs, until heated thoroughly, 2 to 4 minutes per side (4 to 8 minutes in all). Rotate the oxtails 90 degrees after 1 to 2 minutes, to create an attractive crosshatch of grill marks. Spoon the sauce on plates or a platter and set the oxtails on top. If desired, place a spoonful of bagoong or chopped anchovies or a splash of fish sauce on each serving and serve immediately.Serves 4Note: The recipe can be prepared a day, or even several, ahead to this point.