Kare Kare Pata (Oxtail Stew) Best Family Recipes

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Kare Kare Pata (Oxtail Stew)

"This dish is wealthy in taste due to the gradual cooking of the oxtail. Oxtail may be cooked to tenderness an afternoon before so that you can skim off the fat making the dish extra coronary heart wholesome. Using a strain cooker will accelerate cooking time, but will lose lots of the taste. Serve with rice and shrimp paste (bagoong)."

Ingredients :

four 1/2 pounds beef oxtails
three cups water
2 beef bouillon cubes
half pound bok choy, chopped
half pound long beans, reduce into chunk-sized pieces
half of pound eggplant, cubed
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon achiote powder
three tablespoons clean peanut butter

Instructions :

Prep : 20M	Cook : 6M	Ready in : 2H50M

Combine the oxtails and water in a big pot; deliver to a boil, reduce heat to medium-low, and simmer at the least 2 hours.
Skim as much fat from the top of the liquid as viable. Crumble the red meat bouillon cubes into the liquid and permit to dissolve. Remove the meat from the broth and set apart. Add the bok choy, lengthy beans, and eggplant to the broth and simmer until gentle.
While the vegetables simmer inside the broth, warmness the olive oil in a massive pot over medium warmth. Cook and stir the onion and garlic within the hot oil until soft. Stir the achiote powder into the mixture to add a touch shade. Add the peanut butter and stir until it is melted into the combination. Add about 1/2 the broth to the pot; carry to a simmer for five mins. Add the oxtails and cook dinner another five minutes earlier than including the ultimate broth with the vegetables. Serve warm.

Notes :

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