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Sunday, August 20, 2017

Home Cooking 101: Slow Cooker Oxtail Kare-Kare


Having a slow cooker is a game changer for me. I was never keen on using the pressure cooker for safety purposes (among other things), but I didn't have to worry about these things with my slow cooker. 

I use the slow cooker for beef stew, nilagang baka and even chicken adobo (so I wouldn't have to shred the chicken to flakes. LOL). I have recently made my all-time favorite Filipino dish: Kare-Kare. Note that I did not use any recipe mixes for this so all the ingredients are estimated.



Ingredients:

1.5 to 2 lbs (around 1 kg) Oxtail
1/2 cup peanut butter
1/2 cup crushed peanuts
1 onion, sliced
32 oz beef broth
2 to 3 stalks bok choy or pechay
1/2 to 1 cup green beans or sitaw
1/2 eggplant, sliced
annatto powder, diluted in water
cornstarch, diluted in water
water
oil
Bagoong or shrimp paste



Instructions:


1. Put oxtail in the slow cooker with onions and beef broth. Slow cook in low for 4 hours or more. 
2. Add peanut butter, crushed peanuts and diluted annatto powder in the slow cooker.
3. Add diluted cornstarch. I usually add 1 tablespoon of cornstarch per 1/2 cup of water, but it
depends on the thickness you want for the dish. 
4. On a separate pan, fry the eggplant, green beans, and bok choy. 
5. Add salt and pepper to taste in the slow cooker, then add the vegetables before serving. 

For a slightly healthier version, you can steam the veggies instead of frying it. You may also use flour instead of cornstarch to thicken the kare-kare, but of course, ground rice is still the best option. 

Enjoy! :)

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