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Slow Cooker Kare-Kare (Oxtail in Peanut Gravy)


This authentic Filipino dish is a definite must-try. It is simply delicious.
An authentic Kare-Kare should be made with oxtail, though several variations using pork hocks may also
be seen. Not everyone at home enjoys oxtail, and so I added in some beef short ribs also. I just didn't need
To totally eliminate the oxtail on account of the rich and gelatinous substance that it gives off to the broth. Pork
Hocks are used for this same characteristic, and they naturally do come cheaper than oxtail in the
market.
First thing to do -- get these cuts of beef tender. This task would require almost two hours of boiling over
the stovetop. And of course, you'll have to continuously monitor your cooking liquid to keep the contents
Of your bud from drying out and burning.
With evaporation nearly non-existent in the slow cooker, this task is as simple as leaving the kettle on as
You sleep, and is exactly what I did. I left it on low for about eight hours in the pot and it came out
perfectly tender.
This dish's characteristic bright red gravy comes from the use of Annatto. Soak about a quarter cup of
Annatto seeds in a bowl of warm water to extract that beautiful color.
Powder in place of those seeds which should come easily available in most grocery stores too.
Here is the star of this dish the peanuts. Some cooks use ready-made peanut butter for convenience.
Honestly, if you really do have the time, go for raw peanuts. This way you get
That rich peanut taste without all too much sweetness out of commercial peanut butter.
Most preparations of Kare-Kare come with a very smooth gravy. I like mine a little on the chunky side
Though, so I pulse my peanuts short of getting into a butter-like consistency. First, these peanut chunks
Second, it's a subtle way of telling your guests that you have put in the effort of
Grinding your own nuts to the sauce.
Now that the beef is tender and your peanuts are prepared, it is time to make the sauce.
Sautee some shallots and garlic in a pan. Be Sure to get these aromatics to a fine mince so you do not
Get pieces of them afterwards in the sauce. Roast them over low to medium heat to get the most from the
Flavor without burning them.
Next, get in the ground peanuts and get them roasting a bit more.
flavor.
Then ladle in some broth from your slow cooker in your pan. Strain the annatto seed-infused water in
And season with a little bit of fish sauce.