Kare Kare Buntot ng Baka
Have you ever tried ox tail? Buntot ng baka is easily one of the most underrated kinds of meat given its naturally rich flavor and satisfyingly soft texture. Not a lot of people utilize it because it is not exactly the most accessible ingredient. But if you live in the Philippines, this is something you…
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Have you ever tried ox tail? Buntot ng baka is easily one of the most underrated kinds of meat given its naturally rich flavor and satisfyingly soft texture. Not a lot of people utilize it because it is not exactly the most accessible ingredient. But if you live in the Philippines, this is something you are likely to find in your local palengke, and it is definitely worth each trip. And for me, that is particularly because it tastes great for Kare Kare Buntot ng Baka!
This cut of meat really gives your popular peanut stew an upgrade in terms of depth and flavor. Just imagine the tender buntot ng baka coated with the thick, distinctly orange kare kare stew. This is an absolute match made in heaven! But if you are unfamiliar with kare kare as a dish, I want to show you some more variations that you could try out if you end up with a surplus of ingredients.
Other Versions of Kare Kare
Nothing beats the original for some Filipinos when it comes to Kare Kare. Just to give you an idea, this is a type of meat dish made with peanut butter, annatto seeds, and often enjoyed with some bagoong. But this recipe, in particular, is a special one partially because I incorporated more beef slices for a truly celebratory and meaty dish!
Crispy Kare Kare
This one has become quite popular in Filipino restaurants hoping to serve a local classic but with an exciting twist. For the Crispy Kare Kare, imagine the savory recipe but with the crunchiest, juiciest pork belly! The delicious sauce made with roasted peanuts only gets better with various veggies like eggplant and string beans, and all of these complement the meat perfectly.
Chicken Kare Kare Sa Gata
Last but most definitely not least is the Chicken Kare Kare Sa Gata. This makes your Kare Kare just a bit healthier because we are using white meat instead of beef or pork. Plus, we have some delightfully creamy coconut milk for just a bit of sweetness.
Now we can try making the Kare Kare Buntot ng Baka!
How to Cook Kare Kare Buntot ng Baka
Cooking the vegetables
Start out by boiling water in a pot. Then place 1 Chinese eggplant you’ve sliced, 12 ounces of banana blossoms, 1 bunch of bok choy, and 15 string beans you’ve cut into 2-inch pieces inside. We will let everything cook for just 2 minutes. Afterwards, transfer the vegetables in a bowl with cold water. Soak this for 3 minutes. Then drain the water, and wait for the vegetables to dry. Save the water you used, as we will need it in the next step.
Tenderizing the ox tail
Next, we have to put 3 tablespoons of cooking oil in a pot. Let this get hot, and then add 4 cloves of garlic you’ve chopped, as well as 1 onion you’ve diced. Sauté these together, and then add 4 lbs. Of ox tail when your onion has softened. Once again, we will sauté our ingredients, but only until the ox tail becomes light brown.
Now get your water from cooking the vegetables, and pour this into the cooking pot. Cover the pot, and then bring the mixture to a simmer. Keep cooking everything until the buntot ng baka is as tender as you would like.
Afterwards, you must put your 1 Knorr Beef Cube, 1 cup of peanut paste, and 2 teaspoons of annatto powder in the mixture. Continue cooking for 10 minutes. Then add some ground black pepper and fish sauce. For these two, you can add as much as you would like depending on how salty or peppery you would want the dish to be.
Serving the Kare Kare Buntot ng Baka
Just place your Kare Kare in a serving bowl that will fit all of these lovely ingredients. Top this all off with the vegetables you blanched earlier. Make sure to have some bagoong alamang or shrimp paste ready at the side.
And you’re all good to go! Great job on whipping up this Kare Kare Buntot ng Baka. But if you have a couple of missing ingredients, or would like to try this same dish out with different components for next time, here are some possible alternatives.
Ox tail – As I said earlier, this adds a certain layer of depth to the dish, but you could create a great dish as well by using a more common type of meat too. You can try out pork or beef to cook something a bit more similar to the classic Kare Kare.
Annatto powder – This is definitely an ingredient that distinguishes Kare Kare from many other dishes. But this can be tough to find depending on where you are, and so you could also try using small amounts of paprika as a substitute. But it would still be best to use annatto powder to really achieve that distinct color.
Let me know if you have questions by commenting below!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Kare Kare Buntot ng Baka
- 1 Chinese eggplant sliced
- 12 ounces banana blossoms
- 1 bunch bok choy
- 15 string beans cut into 2-inch pieces
- Boil water. Add the vegetable ingredients. Cook this for 2 minutes. Remove and soak it in a bowl with cold water for 3 minutes. Drain the water and dry the vegetables. Set it aside.
- Heat cooking oil in a pot. Saute the garlic and onion.
- Add the Ox tail once the onion softens. Saute it until the color turns light brown.
- Pour the water that was used to cook the vegetables into the cooking pot. Cover and bring it into a simmer. Continue cooking until the ox tail tenderizes.
- Add Knorr Beef Cube, peanut paste, and annatto powder. Cook for 10 minutes.
- Season with fish sauce and ground black pepper.
- Transfer to a serving bowl. Top with blanched vegetables. Serve with shrimp paste (bagoong alamang).
- Share and enjoy!
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