Slow Cooked Oxtail Kare Kare
Slow-Cooked Oxtail Kare Kare is a simple dish that is often served with fried rice and a fried egg, and it is a very Korean-American meal that is very popular in Southern and Midwestern states. This recipe is slow-cooked and is perfect for a Sunday dinner. After collecting all the following ingredients, let’s start making slow cooker Oxtail Kare Kare.
Ingredients
- 4 ½ pounds Beef oxtails
- 3 cups Water
- 2 cubes Beef bouillon
- ½ lb Bok choy chopped
- ½ lb Long beans cut into small pieces
- ½ lb Eggplant cubed
- 2 tbsp Olive oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 tsp Achiete powder
- 3 tbsp Smooth peanut butter
Instructions
- In a large pot, combine the oxtails and water; bring to a boil, reduce heat to medium, and simmer for 2 hours.
- Remove as much fat as possible from the top of the liquid. Dissolve the beef bouillon cubes in the liquid. Set the meat aside after removing it from the broth. Simmer the long beans, eggplant, and bok choy in the broth until they are tender.
- In a large pot, heat the olive oil over medium heat while the vegetables simmer in the broth. Add the onion and garlic to the oil and cook and stir until tender. Add a little bit of achiote powder to add color to the mixture.
- Add peanut butter and stir until it is melted. Put half of the broth into the pot and simmer for 5 minutes. Cook the oxtails for another 5 minutes before adding the rest of the broth and vegetables.