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