Grilled Oxtails Kare Kare Food

FILIPINO KARE KARE (OX TAIL AND PEANUT STEW)

Steps:

• To cook the meat, heat a large Dutch oven or deep frying pan over medium-high heat. Then season the meat on all sides with salt. Add the oil to the pan and brown the meat. While the meat is browning, peel and roughly chop the onions, carrots and celery. When the meat has browned on both sides, transfer to a plate and set aside. Add the onions, carrots and celery. Sprinkle with a bit of salt and brown. Once golden, add the seared beef back to the pan. Cover the ingredients with water or just enough to cover the meat. Bring the mixture to a simmer. Lower the heat, cover and cook for about 3 to 5 hours or until the meat are fork tender.
• At this point, I scoop out the meat and transfer them into a plate, then strain out the other ingredients. I cool down the stock and place them (stock and meat) in the fridge, covered, before proceeding with the recipe the following day.
• To prepare the other ingredients, first remove the fat from the surface of the beef stock and bring to a gentle simmer. Next, toast the peanuts in a large pan, stirring occasionally until light golden brown. Allow the nuts to cool down and process them in a food processor until finely ground. Transfer to a bowl. Next, grind the raw rice in a spice grinder and toast the in a pan until lightly golden brown. Transfer to a bowl with the ground nuts. Add enough of the hot stock to form a paste and set aside.
• To prepare the vegetables, peel and chop the onion, slice the eggplants into 1-inch thick, on a bias, cut the string beans into 2-inch pieces and cut the banana bud half lengthwise, then into 1-inch pieces crosswise. Soak the cut banana heart in water with a little vinegar. Then, juice the calamansi.
• To prepare the bagoong, peel and thinly slice the garlic and the shallots. Heat oil in pan over low heat and add the sliced garlic and shallots, and cook until soft. Add the bagoong and cook until the mixture is fragrant. Remove from the heat, transfer to a bowl and set aside.
• To cook the Kare Kare, heat oil in a large heavy bottomed pan and sweat the onions, followed by the salt. Cook until the onions are soft. Add 5 cups of the simmering stock and peanut mixture, stirring with a whisk until combined. Then add the beef and let it simmer for 15 minutes until tender. Stir the mixture occasionally. Next, add the eggplant, string beans, banana heart and cook until the vegetables are tender. Add more water if the mixture is too thick. Add the calamansi juice, then season with salt to taste. Allow to simmer for another 2 minutes and take it off the heat.
• To serve the Kare Kare, ladle the dish into a bowl and serve with plain steamed rice and bagoong.

GRILLED OXTAILS / KARE KARE

Steps:

• 1. Place the oxtails in a large, heavy pot with cold water to cover by 4 inches. Add the onion, garlic, bay leaf, salt, and pepper and bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer the oxtails gently, uncovered, until tender, 1 to 1 1/2 hours, skimming the broth from time to time to remove any fat. Let the oxtails cool in the broth, then transfer to a plate. Reserve 3/4 cup broth for the sauce save the remainder for soups or stews (see Note). 2. Preheat the grill to high.3. Meanwhile, prepare the sauce. Heat the oil in a nonstick skillet. Add the onion and garlic and sauté over medium heat until softened but not brown, about 3 minutes. Add the tomato purée and bring to a boil. Stir in the oxtail broth and peanut butter and simmer until the sauce is thick (the consistency of heavy cream) and richly flavored, about 5 minutes. Add the parsley and cook for 1 minute more. Remove from the heat and season with salt and pepper, then keep warm over low heat.4. Lightly brush the oxtails with oil and season with salt and pepper. When ready to cook, oil the grill grate. Arrange the oxtails on the hot grate and grill, turning with tongs, until heated thoroughly, 2 to 4 minutes per side (4 to 8 minutes in all). Rotate the oxtails 90 degrees after 1 to 2 minutes, to create an attractive crosshatch of grill marks. Spoon the sauce on plates or a platter and set the oxtails on top. If desired, place a spoonful of bagoong or chopped anchovies or a splash of fish sauce on each serving and serve immediately.Serves 4Note: The recipe can be prepared a day, or even several, ahead to this point.