Kare-Kare (Oxtail in Peanut Sauce)

Method

1. 1

   Place the oxtail in a heavy pot, cover with water, and bring to a boil; skim off the foam.

2. 2

   Lower the heat and simmer until fork-tender, 2–2.5 hours, topping up water as needed. Strain and reserve the broth, setting the meat aside.

3. 3

   In the same pot, sauté the garlic in a little of the reserved fat until golden and fragrant.

4. 4

   Whisk the peanut butter and toasted rice flour into 3 cups of the reserved broth until the sauce turns velvety and lump-free.

5. 5

   Return the oxtail to the sauce; add the eggplant and green beans and simmer 10 minutes.

6. 6

   Stir in the bok choy for the last 2 minutes, just until wilted.

7. 7

   Serve with rice and the bagoong on the side — season at the table, not in the pot.

   💡 The sauce should taste almost bland alone. That's correct. Trust the bagoong.