Kare-kare (Oxtail and Peanut Stew)

Method

1. Put the oxtail and optional tripe in a large pot with the quartered onion, crushed garlic, bay leaves, peppercorns, salt and the stock water. Bring to a boil and skim. Cover partly and simmer gently for 2–3 hours, topping up with hot water, until the meat and tripe are very tender.
2. For the optional pressure-cooker route, obey the cooker’s minimum liquid and maximum fill instructions; do not force the full batch into a small cooker. Cook at high pressure for about 45–60 minutes and allow at least 15 minutes natural release before opening safely. Continue cooking if the meat is not tender.
3. Lift the meat onto a clean covered dish. Strain the stock, skim excess fat and measure 4 cups for the sauce, with extra held back for adjustments. Keep the meat and stock hot while finishing the recipe.
4. In a separate pan of boiling water, cook the vegetables in batches until tender: sitaw about 3–5 minutes, eggplant 4–6 minutes, thin banana blossom 8–12 minutes or longer if needed, and pechay 1–2 minutes. Drain; the texture, not the timer, is the deciding cue.
5. Heat the sauce oil in a wide pan. Soften the finely chopped onion for 3–4 minutes, add the minced garlic for 30 seconds, then add the strained annatto water and 3 cups reserved stock. Bring to a gentle simmer.
6. Whisk the peanut butter, ground roasted peanuts and toasted rice powder with the remaining 1 cup hot stock until smooth. Whisk into the pan and simmer gently for 10–15 minutes, stirring along the bottom, until the rice powder is cooked and the sauce is smooth.
7. Return the meat and simmer for 5–10 minutes until hot throughout. Adjust with extra stock to a thick but pourable consistency; it should coat, not set around, the meat.
8. Add the drained vegetables just long enough to reheat, or arrange them beside the stew. Taste before adding more salt, remembering the bagoong served alongside. Serve hot with rice.