Filipino Beef Kare-Kare

Instructions

1. Prepare the meat
   In a large pot, combine oxtail and beef shank. Add enough water to cover the meat (about 8 cups). Bring to a boil and simmer for 10 minutes. Remove from heat, drain, and rinse the meat to remove impurities.
2. Tenderize the meat
   Return the meat to the pot and add fresh water to cover (about 8 cups). Add half of the chopped onion and 3 cloves of minced garlic. Bring to a boil, then reduce heat and simmer for 1.5-2 hours or until the meat is tender. Add more water if necessary to keep the meat covered.
3. Prepare the peanut sauce
   While the meat is cooking, heat oil in a large pan over medium heat. Sauté remaining onion and garlic until fragrant. Add annatto powder and stir for 1 minute. Add peanut butter and 2 cups of the beef broth from the simmering meat. Stir continuously until the sauce is smooth. Add ground toasted rice and mix well. Simmer for 5 minutes until the sauce thickens slightly.
4. Combine meat and sauce
   Once the meat is tender, remove about 4 cups of broth and set aside. Add the peanut sauce mixture to the pot with the meat. Stir well to combine. If the sauce is too thick, add some of the reserved broth until desired consistency is reached. Simmer for 15 minutes, then season with fish sauce, salt, and pepper.
5. Cook the vegetables
   Add the eggplant and string beans to the pot. Cook for 5 minutes. Then add the bok choy and banana flowers (if using). Cook for another 3-5 minutes until vegetables are tender but still crisp.
6. Serve
   Transfer the Kare-Kare to a large serving bowl. Serve hot with steamed rice and shrimp paste (bagoong alamang) on the side. The shrimp paste adds a salty, umami flavor that complements the rich, nutty sauce.