Filipino Kare Kare

Serves 4 to 6

Note: This classic Filipino stew is typically served with steamed white rice and a bit of shrimp paste, which provides deep umami flavor. 3 pounds oxtail 2 tablespoons salt ½ cup uncooked jasmine rice 1 cup roasted organic peanuts 1 bunch Chinese long beans, cut into 3-inch lengths, or green beans 4 Japanese eggplants, cut lengthwise and then into 2-inch sections 4 bok choy, ends trimmed,

leaves separated ¼ cup canola oil 1 ounce whole annatto seeds ½ head garlic, peeled, minced 1 onion, diced

1. Rinse and clean oxtail. Place oxtail in a large pot with enough water to cover, about 8 cups. Add salt. Bring to a boil over medium heat, then lower heat and simmer, skimming off any scum that forms on top, for about 2 ½ hours or until tender. Skim off excess fat, remove oxtail from the liquid and set both the meat and the broth aside.

2. Meanwhile, make toasted rice powder: Place rice in a dry saute pan or skillet set over medium heat. Toast the rice, constantly tossing or stirring it so it doesn’t burn, for about 10 minutes. Cool completely. Add cooled, toasted rice to a food processor and blend into powder. Set aside.

3. Toast peanuts the same way. Use the food processor to grind the peanuts into peanut butter.

4. Bring the pot of broth to a boil. Blanch the long beans in the broth for about a minute. Remove beans from broth and set aside. Repeat with the eggplant and then the bok choy. Leave the hot broth in the pot.

5. In another large pot or dutch oven, heat the oil. Add the annatto seeds. Bring to medium heat, then turn off heat and let stand for 15 minutes until the seeds turn the oil red. Strain seeds from the oil, which should be dark red.

6. Return the annatto oil to the pot and turn heat to medium. Add minced garlic, cooking 3 minutes until fragrant. Add diced onions and cook for 5 minutes until translucent and red.

7. Add 1 cup of the reserved beef broth to the onions, then add the toasted rice, whisking to blend. Add peanut butter and 1 more cup broth, whisking until the mixture is completely smooth. Add another 5 cups broth and bring to a boil over medium heat.

8. Add the oxtail and let it simmer over medium low heat until the sauce thickens, about 15 minutes. Add the vegetables. Serve with rice and shrimp paste, if desired.