Filipino Kare-Kare

• 10 cups Water
• 2 pounds Oxtail, Cut Into 1 Or 2 Inch Rounds
• 1/2 pounds Beef Tripe, Cleaned, Roughly Chopped
• 1 Tablespoon Black Peppercorns
• 2 Tablespoons Fish Sauce
• 1 whole Bay Leaf
• 2 Tablespoons Canola Oil Plus More For Drizzling
• 1 Tablespoon Annatto Powder
• 2 whole Onions, Sliced
• 5 cloves Garlic, Minced
• 2 Tablespoons (heaping) Roasted Shrimp Paste
• 2 Tablespoons Heaping, Creamy Peanut Butter
• 1/4 cups Toasted And Ground Rice
• 4 whole Baby Asian Eggplant, Cut In Half
• 3 whole Carrots, Trimmed And Sliced In Half
• 1 bunch Snake Beans, Or Green Beans, Cut Into 3-Inch Segments
• 5 whole Baby Bok Choy, Rinsed
• Cooked Rice, For Serving

1. Note the stock requires overnight refrigeration so plan ahead.
2. Add water into a large soup pot.
3. Add the oxtail and bring to a boil.
4. When the scum rises to the surface, skim with a large spoon and discard.
5. Continue boiling until all of the scum is removed, about 3 hours or so.
6. Next, add the tripe, black peppercorns, fish sauce, and bay leaf.
7. Continue to cook at a low boil for about 1 hour, then remove from heat and let it cool to room temperature.
8. Once cooled, cover and place in the refrigerator overnight.
9. The next day, take stock out of the refrigerator and remove any hardened fat from the surface.
10. Return stock pot to stove and bring to a simmer over medium heat.
11. Once simmering, remove oxtail from stock and set aside on a plate.
12. Next, heat up a small skillet on medium heat, and add the oil and the annatto powder.
13. This gives the great color to the kare-kare.
14. Bring to a gentle simmer, then add in the onions and garlic, cooking for about 5 minutes.
15. Then add the annatto oil mixture to the stock and give it a good stir.
16. Add in the roasted shrimp paste as well as the peanut butter and toasted rice.
17. Give another good stir, and continue to simmer the stock.
18. Preheat oven to 400 degrees F. Drizzle a bit of oil onto carrots and eggplant, spread them on a rimmed baking tray and cook until tender, about 30 minutes.
19. (Some cook the vegetables in the stock, and I went a different route as suggested by our cousin in California.
20. My father-in-law said this is fancy kare-kare.
21. Ill take that.)
22. Get another stock pot out and fill about halfway with water.
23. Bring to a boil.
24. Once boiling, add snake beans and cook for a few minutes until they reach your desired texture.
25. Once cooked, remove snake beans from the boiling water with a slotted spoon and immediately place them into a bowl of ice water to stop them from cooking further.
26. Strain and set aside.
27. Then cook the bok choy the same way..
28. Bring a large skillet to medium-high heat and add oxtail.
29. Brown both sides, then return it to the stock.
30. Now you are ready to serve.
31. You can go a couple of different routes.
32. I arranged the oxtail and tripe near the rice next to an array of vegetables, ladling the awesome sauce over top.
33. However, you can add everything to a serving bowl, without the rice, mix, and serve with rice on the side.
34. Its entirely up to you.

water, beef, black peppercorns, fish sauce, bay leaf, canola oil, annatto powder, onions, garlic, shrimp, butter, ground rice, asian eggplant, carrots, snake beans, bok

Taken from tastykitchen.com/recipes/main-courses/filipino-kare-kare-2/ (may not work)