Here’s a quick recipe for Kare Kare. When making Kare Kare, you want to take your time and break everything up into different steps. Yes, there are faster ways of doing this but I believe this dish is best when prepared slow.
Roast your oxtail in the oven until you get a seared outside. I would go about 400 degrees for about 15 minutes. This will add more flavor to your stock.
In your favorite pressure cooker, mine is the InstaPot, add the oxtail and cover it with liquid.
Set it to high pressure/meat and cook for 50 minutes, turn it off, and let the pressure cooker naturally release the pressure.
Take out the meat and set it aside. Strain the fat.
Cut a bunch of green beans, bok choy, and eggplant. Blanche the green beans and bok choy for about 2 minutes and put them in a water bath to keep the color. The eggplant takes a few minutes to cook so cook those last.
There are variations out there but here’s what I did.
Toasted rice. Yes, you want to toast about 1 cup of rice and make sure it gets brown. Then take it out and pulverize them to dust…well, more like grit level of courseness. Use a blender or coffee grinder to get it there.
Now for the rest…
In a pan, saute 1/2 cup diced onions, 2 teaspoons of garlic in some oil (or beef fat that you saved). Add about 1 cup of peanut butter, 1 tablespoon annatto powder, and 4 cups of oxtail stock. Bring it to a boil and add about 1/2 cups of ground toasted rice. The rice will thicken the sauce. Add salt and pepper to taste.
Add the oxtail back to the sauce and heat it all up together. Place the veggies on another place and serve.