Kare Kare Pata

Ingredients

Contains: peanut (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 1/2 pounds beef oxtails
• 3 cups water
• 2 beef bouillon cubes
• 1/2 pound bok choy, chopped
• 1/2 pound long beans, cut into bite-sized pieces
• 1/2 pound eggplant, cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon achiote powder
• 3 tablespoons smooth peanut butter

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the oxtails dry. Heat the olive oil in a large Dutch oven over medium-high heat and brown the oxtails in batches, about 10 minutes total. Move them to a plate.

2. Lower the heat to medium, add the chopped onion and minced garlic to the pot, and cook for 5 minutes until softened. Stir in the achiote powder for 1 minute.

3. Return the oxtails to the pot and add the 3 cups water and the bouillon cubes. Bring to a boil, then reduce to low, cover, and simmer for 110 minutes, until the meat is fork-tender and reaches at least 145°F (63°C) in the thickest part.

4. Ladle about 1 cup of the hot broth into a bowl and whisk in the peanut butter until smooth. Stir the mixture back into the pot and simmer uncovered for 5 minutes.

5. Add the eggplant and long beans to the pot and simmer for 15 minutes, until tender.

6. Stir in the bok choy and cook for 3 minutes until wilted. Serve hot.