oxtail

Kare-kare is a nutty-sweet stew, traditionally made in the Philippines with oxtail, bok choy, string beans and eggplants, simmered with ground peanuts and achuete oil; peanut butter, a modern substitute, lends voluptuousness. This recipe is adapted from Nicole Ponseca and Miguel Trinidad’s forthcoming cookbook “I Am a Filipino” and their restaurant Maharlika in New York, where the dish is always served with rice and bagoong, a fermented seafood paste that brings a depth of flavor akin to aged cheese or steak.

Oxtail Stew in Peanut Sauce (Kare-Kare)

oxtails,

salt and black pepper

vegetable oil

red onions, cut into large dice

celery stalks, cut into large dice

carrot, cut into large dice

thyme sprigs

red wine,

Shaoxing wine

stock,

Japanese eggplants (about 1/2 pound), sliced 3/4-inch thick

garlic,

beans

commercial creamy peanut butter,

soy sauce

Sugar,

achuete (a.k.a. achiote oil

Bagoong (optional)

white rice

Heat the oven to 375 degrees. Season the oxtails well with salt and pepper.

Heat 3 tablespoons vegetable oil over medium to medium-high heat in a large Dutch oven or heavy-bottomed, ovenproof pot with a lid. Brown the oxtails on all sides then remove them to a plate. (You may need to do this in batches, so as not to crowd the pan.)

Remove all but a tablespoon or so of the fat in the bottom of the pot and reduce the heat to medium. Add the onions, celery and carrot and cook them until they are soft and aromatic, about 3 to 6 minutes.

Stir in the thyme sprigs, letting them just soften, then add the red wine and stir with a wooden spoon or spatula, scraping up any browned bits on the bottom of the pot.

Add the oxtails to the pot with the shaoxing wine and enough stock to fully cover the meat. Cover the pot and let it cook in the oven for 2 1/2 to 3 hours, or until the meat is fork tender but not falling off the bone.

About 15 minutes before the oxtails are done, prepare the vegetables: Heat 2 tablespoons oil in a medium nonstick skillet over medium heat. Add the eggplant, season with salt and pepper and cook, stirring occasionally, about 5 minutes. Add the garlic and cook another 5 minutes until eggplant is softened, then set it aside.

Prepare the beans: Wipe the skillet clean, increase the heat to medium-high and add 1 tablespoon oil. Add the beans, season with salt and pepper and quickly stir-fry for 3 to 4 minutes, then set aside.

Prepare the bok choy: Add the remaining oil to the pan, cook the bok choy with a pinch of salt until bright green and tender, about 2 minutes, then set aside.

When the oxtails are tender, remove the meat from the liquid in the pot and set it aside on a plate. Strain the fat and any other matter out of the braising liquid and discard it. You should have 5 cups of liquid; if you have less, add additional stock to total 5 cups, then simmer the liquid over medium-high heat until it has reduced by half.

Turn the heat to low, and using a hand blender, mix in the peanut butter and soy sauce and sugar, to taste. Add the achuete oil, blend again and let simmer for 2 minutes to thicken slightly.

Return the meat to the pot and let it cook until heated through, a minute or two. Serve hot with the room temperature vegetables on top, rice and bagoong on the side.

Slow-cooked oxtail is soft, melting meat and teamed with this rich red wine sauce it's perfect for parties

Oxtail stew with dumplings

tbsp plain flour

oxtail, jointed and

tbsp sunflower oil,

onions, chopped

carrots,

celery sticks,

garlic cloves, chopped

tomato purée

bay leaves and thyme sprigs,

full-bodied red wine

beef stock cube

self-raising flour

basil

butter

olive oil,

Heat oven to 180C/fan 160C/gas 4. Season the flour with salt and pepper, then toss the oxtail in it until evenly coated. Heat the oil in a large flameproof casserole. Working in batches, brown the meat really well on all sides. Remove from the pan, then add the veg and garlic and fry for 3-4 mins until starting to colour. Stir in the tomato purée and herbs. Tip the meat back into the pan, pour over the wine, then crumble in the stock cube. Season, cover the pan and braise in the oven for 3 hrs until the meat is meltingly tender. Can be cooked up to 2 days ahead. If you make it ahead, chill in the fridge and lift any fat off the top before reheating.

To make the dumplings, tip the flour and basil (reserving a few leaves for a garnish) into a food processor with a generous pinch of salt, then blitz until the basil is finely chopped. Add the butter and blitz until it&rsquo;s the texture of breadcrumbs, then gradually add the egg whites until everything comes together. On a floured surface, roll the dumplings into small, walnut-size balls, then cover with a tea towel until ready to cook.

To serve, bring a large pan of salted water to the boil. Simmer dumplings for 15 mins, then remove with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.

Don’t be scared off by oxtail just because you may never have cooked it before. It’s as meaty and rich as short ribs, and just as straightforward to prepare. In this hearty braise, the meat is simmered in wine with carrots and celeriac. Feel free to substitute other vegetables for those roots. For example: mushrooms, celery stalks, turnips, rutabaga, winter squash chunks, and sweet potatoes would all be happy additions to the pot. Or leave the vegetables out and serve the whole thing over mashed potatoes, egg noodles or polenta. Like all braises, it can be made at least four days ahead, and gets better as it sits.

Wine-Braised Oxtail

coarse kosher salt, more as needed

black pepper

allspice

beef oxtails, patted dry

olive oil

shallots, peeled, trimmed and sliced lengthwise 1/4-inch-thick

tomato paste

garlic cloves, finely chopped

(750 milliliters) dry red wine

chicken stock

parsley sprigs, plus 1/4 cup chopped parsley leaves

rosemary

bay leaves

lemon

celery leaves,

In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least 2 hours or overnight. 

Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you’ve browned all the oxtail.

Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add carrot and celery root and cook 5 minutes. Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook 1 minute. 

Heat oven to 325 degrees. Pour wine and stock into pot. Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot. Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes. 

Return oxtail to pot and bring to a simmer. Cover pot and transfer to oven. Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.

Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.

Melissa Clark braises oxtail with red wine, carrots and celery root for flavorful, fork-tender meat.

Braised oxtail, caramelized onions and Havarti cheese make for an out-of-this-world French dip sandwich.

Braised Oxtail French Dip Sandwich

For the Braised Oxtail:

(10 each) oxtail

salt and black pepper,

celery stalks,

red onions,

garlic heads, halved crosswise

red wine

thyme

For the Red Onion Gastrique:

red onion, medium dice 4 garlic cloves, thinly sliced

sugar

red wine vinegar

For the Caramelized Onions and Mushrooms:

cremini mushrooms, thinly sliced

yellow onion, thinly sliced

salt and pepper,

For the French Dip:

Havarti cheese

Sink Your Teeth into These French Dip Sandwiches

Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter’s heart. You could make and eat it today while reading Derek Walcott poems as the afternoon vagues into indigo — or allow it to cure into greater magnificence overnight, and stretch out its gravy for the course of a week.

Paired with bowls of <a href="https://cooking.nytimes.com/recipes/1014723-coconut-rice-with-peas">coconut-scented rice and peas</a>, a staple of the Caribbean diet, it makes for an excellent family dinner or a transporting lunch, as if the flavors within it were a spur to memories of better times, in warmer climes, with soft sand on your feet and a kiss of sun upon your shoulders.

Jamaican Oxtail Stew

Kosher salt

black pepper,

brown sugar

Spanish onions,

ginger,

Scotch bonnet pepper, whole

allspice berries

scallions,

white sugar

Worcestershire sauce

flour

tomato ketchup

butter beans,

Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke ­— about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix.

Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.

Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.

Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.

Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.

Deliciously rich oxtail stew recipe, with oxtails braised in red wine and stock, with onions, parsnips, and carrots.

Oxtail Stew

(1.3kg) oxtails

Salt and pepper

Extra virgin olive oil

yellow onion, chopped

celery rib, chopped

carrot,

(475 ml) stock (chicken

(475 ml) of red wine

garlic, peel

bay leaf

Parsley

parsnips,

turnips

"I haven't made it yet but am planning on making it for Christmas dinner. My 80 year old parents are coming for dinner, and my mother is allergic to onion and garlic. Are there any substitutes that would still give it great flavor?"

Brown the oxtails: Pat dry oxtails with paper towels. Sprinkle oxtails all over with salt and pepper. Heat 1 tablespoon of olive oil on medium to medium high heat in a 6-quart Dutch oven.
 
Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside.

Sauté onions, carrots, celery: Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent.

Add oxtails, garlic, bay leaf, thyme, salt, stock, wine, then simmer: Add the oxtails back to the pan. Add the whole garlic cloves, the stock and wine. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer. Reduce heat to low. Cover and cook for 3 hours, until meat is fork tender.

Roast root vegetables: One hour before the meat is done, heat oven to 350°F (175°C). Toss carrots, parsnips, and turnips in olive oil in a roasting pan. Sprinkle well with salt and pepper.
Roast vegetables for 1 hour, or until lightly browned and cooked through.

Skim fat: When meat is tender, remove oxtails from the cooking liquid. Either skim the fat off the top with a spoon, use a fat separator to remove the fat, or chill the cooking liquid for several hours so that the fat solidifies, making it easier to remove.
If you are making ahead, at this point you can just put the stew in the refrigerator (let come to room temp first), with the oxtails still in it, and let it chill over night. The next day, scrape off the fat, reheat and then remove the meat from the dish.

Strain solids from cooking liquid, reduce liquid: Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer.

Discard the solids. Return the liquid to the pan and simmer until reduced by half.

Add back oxtails, roasted vegetables: Then add back in the oxtails, and add the roasted vegetables to the pan. Heat on low heat for half an hour for the flavors to meld.

Add some chopped parsley before serving.

"This was fantastic.  The meat was soooo flavorful.  I dont know if i would use turnips and parsnips again, but the rest was amazing.  I removed the meat and chilled the broth to get rid of the fat layer. let the meat rest.  A couple of hours later poured the broth over the meat and brought back up to a simmer to warm everything up.  Served over rice.  This was fantastic.  When it did call for salt i used GOYA adobo salt mix"

"Made it twice with minor changes. Worked marvellously roasting the vegetables separately. The stew was so deliciously flavourful both times. I would definitely make this stew again! Thank you."

"It came out delicious and even my neighbor liked it. Thank you for the wonderful recipe.  Did all the browning and cooking in my instant pot. Took me about 1.5 hours."

"Loved it. Only changed two ingredients...local winter ale for wine and chicken bone broth for extra fortifications"

Slow Cooked Oxtail Kare-Kare is a traditional Filipino dish which features slow-cooked oxtail in a thick, tasty, savory peanut sauce with vegetables. The perfect comfort food for Autumn and Winter!

Slow Cooked Oxtail Kare Kare - Filipino Peanut Stew Recipe

kg Oxtail

water

annatto seed

water (for soaking annatto seed)

garlic (crushed)

onion (sliced)

eggplant

pak choy

Mama Sita's Kare-Kare

shrimp paste

cornflour

peanut butter

salt (to taste)

The first step is to put the meat into the slow cooker with the 2 cups of water. Cover and leave on low for 8 hours or more.

In a jug, place 1 cup of water and the annatto seed. Allow to sit for at least an hour (or all day). The annatto seeds color the dish.

Preparation

Remove the oxtail from the slow cooker and reserve the liquid and meat in separate bowls.

Fry the onion and garlic in a heavy base casserole dish.

Add the shrimp paste to the onion mixture and cook gently for one minute.

Add the meat stock to shrimp mixture. Stir to combine.

Next add the eggplant and the beans to the casserole dish. Cover with a lid and allow simmer slowly until the eggplant is soft.

Strain the annatto seed liquid, keeping the water. Discard the Annatto seed.

Mix the cornflour with the red Annatto seed liquid.

Add the Mama Sita Kare Kare Sachet to the red liquid and stir until combined.

Once the eggplant has softened add the peanut butter to the casserole and stir until combined.

Return the meat to the stew and add the bok choy.

Gently stir sauce base through the ingredients in the casserole dish. Stir until thickened and serve with rice.

Method

I don’t make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what’s the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.

One-Pot French Onion Soup With Garlic-Gruyère Croutons

Salt

onions

unsalted butter

Black pepper

port wine

Lemon juice, to taste, optional

baguette loaf,

garlic cloves, halved

Gruyère cheese

Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.

Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.

Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).

Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)

While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.

Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).

To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.

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