Oxtail Kare-Kare is our top favorite dish during Noche Buena. Both my wife and I enjoy eating this dish together. I personally like this kare-kare version because of the Oxtails. I think that this cut of meat is really tasty and delicious. I like it even better when the meat is cooked properly to the point that it falls off the bone. The veggies, sauce, and the bagoong alamang are just icing on the cake. I think that this is absolutely perfect! I can eat this everyday.
I am thankful that My wife, Dey, for agreeing to join me in this cooking video (please watch the cooking video below). This is the first time that she did this on cam and I thought that she did good. We both talked about sharing our family recipes for Noche Buena. The best way to do this is to appear in a video together and show you how we prepare each dish step-by-step because we want you to enjoy the same good taste that we always partake during this time of the year.
Oxtail Kare-kare is such an awesome dish to share to your family and loved ones. However, it is always good to ensure that the dish is properly prepared. The first thing that you need to do it to tenderize the oxtails. This will give your dish a good meaty flavor. I think that going the extra mile by cooking the meat further until it falls of the bone is a good idea.
A colorful kare-kare is always appetizing. I do my part by adding annatto water (which is just annatto or atsuete seeds soaked in lukewarm water until the red color is extracted) to make the sauce orangey. You can also add a bit of paprika for extra color and taste.
The veggies should always look fresh. We don’t want overcooked vegetables for our kare – kare, do we? Veggies can be added into the dish, just like what I demonstrated in the video. You can also steam these altogether and serve on a separate plate along with the kare-kare. No matter what method you decide upon on the veggies, never forget to serve enough bagoong to everyone.
Get your rice cooker going, you will need more than enough rice for this yummy dish. Try this Oxtail Kare-Kare Recipe. Let me know what you think.
- 2 ½ lbs. Oxtail
- 1 Knorr Pork Cube
- 2 bunches baby bokchoy (or pechay)
- 1 medium Chined eggplant, sliced
- 10 pieces snake beans (sitaw), cut into 2-inch pieces
- 1 small fresh banana blossom (puso ng saging), sliced
- ¾ cups annatto water (½ cup annatto seeds soaked in ¾ cups water)
- ¾ cup peanut butter
- ½ cup ground peanut
- ¼ cup cornstarch
- ½ cup bagoong alamang
- 1 medium yellow onion, chopped
- 3 cloves garlic, crushed
- 4 to 6 cups water
- 3 tablespoons cooking oil
- Heat oil in a cooking pot.
- Saute garlic and onion.
- Once the onion becomes soft, saute the Oxtail until light brown.
- Pour water into the the pot. Let boil.
- Add Knorr Beef Cube. Stir. Cover and cook between low to medium heat until the oxtail becomes tender. Note: This will take around 2 to 2½ hours for conventional cooking, and 30 to 40 minutes if a pressure cooker is used.
- Add peanut butter and ground peanuts. Stir.
- Pour annatto water. Cook for 3 minutes.
- Combine cornstarch and ½ cup cold water. Stir. Pour the mixture into the pot. Stir until the sauce gets thicker.
- Add banana blossoms. Cook for 3 to 4 minutes.
- Add eggplant and snake beans (sitaw). Cook for 5 minutes.
- Put the bok choy into the pot. Stir. Cover and cook for 2 minutes.
- Transfer to a serving dish. Serve with bagoong alamang.
- Share and enjoy!