Kare Kare (Oxtail Stew)

In a large, heavy-bottomed pot, combine the oxtails and water. Bring to a rolling boil over high heat, then reduce the heat to low, cover, and gently simmer for at least 2 hours, or until the oxtails are very tender. Add more water as needed to keep the oxtails submerged. Skim off any accumulated fat from the surface of the broth. (Approx. 10 minutes prep, 2 hours simmer)

Carefully remove the oxtails from the pot and set aside. Crumble the beef bouillon cubes into the simmering broth and stir until dissolved. Add the bok choy, long beans, and eggplant to the pot. Simmer for 10 to 15 minutes, or until the vegetables are tender-crisp. (Approx. 2 minutes prep, 10-15 minutes simmer)

While the vegetables are simmering, heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. (Approx. 7 minutes)

Stir in the achiote powder and cook for 30 seconds, allowing the color to bloom. Add the smooth peanut butter and stir until fully melted and incorporated into the onion-garlic mixture. (Approx. 2 minutes)

Gradually add about half of the simmering oxtail broth to the peanut butter mixture, stirring constantly to create a smooth sauce. Simmer for 5 minutes, allowing the flavors to meld. (Approx. 7 minutes)

Return the cooked oxtails to the pot with the peanut sauce. Cook for an additional 5 minutes, stirring occasionally, to allow the oxtails to absorb the flavors of the sauce. (Approx. 7 minutes)

Finally, transfer the remaining oxtail broth and the cooked vegetables to the pot with the oxtails and peanut sauce. Stir gently to combine. Simmer for a final 5 minutes, allowing all the flavors to meld together beautifully. Serve hot with steamed rice and a side of bagoóng (Filipino shrimp paste). (Approx. 7 minutes)