Kare-Kare

Ingredients

• 1.5kg oxtail, cut into segments
• 500g beef shin, cut into large chunks
• 3 litres water
• 1 large onion, quartered
• 8 garlic cloves, crushed
• 100g raw skinless peanuts
• 60g glutinous rice or long-grain rice
• 2 tbsp annatto seeds
• 150g smooth unsweetened peanut butter
• 3 tbsp vegetable oil
• 2 aubergines, cut into thick batons
• 200g snake beans, cut into 6cm lengths
• 1 banana heart, sliced (optional)
• 1 bunch bok choy or water spinach
• 2 tsp salt
• 1/2 tsp black pepper
• 6 tbsp bagoong alamang (fermented shrimp paste), to serve
• steamed rice, to serve

Before you cook

• Rinse the oxtail and beef shin thoroughly and drain them.
• Steep the annatto seeds in 150ml of hot water for 20 minutes, then strain out and discard the seeds, keeping the orange liquid.
• Cut the aubergines and beans and keep them in separate piles.

Steps

1. Put the oxtail and beef shin in a large stockpot, cover with the water, and bring to a boil.
2. Skim the foam for 10 minutes until the surface runs clean.
3. Add the onion and half the garlic, lower the heat, and simmer for 2 hours and 30 minutes until the oxtail meat pulls easily from the bone.
4. Lift the meat out with tongs and set it aside, then strain the broth and measure out 1.2 litres.
5. Toast the peanuts in a dry pan over medium heat for 8 minutes until browned, then let them cool.
6. Toast the rice in the same dry pan for 5 minutes until the grains turn golden and smell like popcorn.
7. Grind the cooled peanuts and toasted rice together to a fine powder in a spice grinder.
8. Heat the oil in a large casserole and fry the remaining garlic for 1 minute until pale gold.
9. Pour in the measured broth and the strained annatto water and bring it to a simmer.
10. Whisk in the ground peanut and rice powder along with the peanut butter, working out any lumps.
11. Simmer the sauce for 15 minutes, stirring often, until it thickens to the consistency of double cream.
12. Return the oxtail and beef to the pot and simmer for 10 minutes so the meat takes on the sauce.
13. Season with the salt and pepper, keeping it deliberately mild.
14. Add the aubergine, beans and banana heart and cook for 6 minutes until just tender.
15. Lay the bok choy on top, cover the pot, and steam for 2 minutes until wilted.
16. Serve the kare-kare in a wide bowl with a dish of bagoong alongside and plenty of steamed rice.