Slow-Cooker Kare-Kare with Oxtail and Peanut Gravy Step-by-step instructions

Before you start

Before starting, trim any excess fat from the oxtails and pat them dry. If you prefer a deeper flavor, sear the oxtails in a hot skillet with a little oil until browned on all sides, then transfer them to the slow cooker.

Chop the onion, mince the garlic, and cut the eggplant and bok choy. Prepare the annatto seed water by steeping annatto seeds in warm water, then straining. Measure out the peanut butter, toasted ground rice, and beef stock so everything is ready to go.

Instructions

Slow-Cook the Base

1. 1Prepare the Slow Cooker Base
   Place the beef oxtails in the slow cooker insert. Add the annatto seed water, creamy peanut butter, toasted ground rice, chopped onion, minced garlic, and beef stock. Stir gently to combine everything into a smooth, orange-tinted liquid.
   Look for The liquid should be a rich golden-orange with the peanut butter fully dissolved.
   Tip For deeper flavor, sear the oxtails in a hot skillet before adding them to the slow cooker.
2. 2Cook Low and Slow
   Cover the slow cooker and cook on LOW for 8 hours, until the oxtails are fall-off-the-bone tender and the gravy has thickened. Avoid lifting the lid during cooking to maintain steady heat. Let it rest for 3 minutes before slicing.
   Look for The meat should be fork-tender and easily pull away from the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the gravy seems too thin after 8 hours, leave the lid off for the last 30 minutes.

After 8 hours on LOW, the kitchen will be filled with a rich, nutty aroma. The liquid should have darkened to a deep golden-orange and thickened noticeably. The oxtails should be so tender that the meat easily pulls away from the bone. The gravy should coat the back of a spoon, and the surface may have a slight sheen from the rendered collagen.

Add the Vegetables

3. 3Add the Vegetables
   Add the eggplant chunks and bok choy halves to the slow cooker. Gently push them into the hot gravy. Cover and cook on HIGH for 20–30 minutes, until the eggplant is tender and the bok choy is wilted but still bright.
   Look for The eggplant should be soft but not mushy, and the bok choy should be crisp-tender.
   Tip Cut the eggplant into similar-sized chunks so they cook evenly.

Once the eggplant and bok choy are added, the stew will look vibrant and colorful. The eggplant should be soft but still hold its shape, and the bok choy should be bright green and crisp-tender. The gravy should be thick enough to cling to the vegetables, and the aroma of peanut and annatto will be even more pronounced.

Serve and Finish

4. 4Serve with Rice and Bagoong
   Spoon the kare-kare over steamed white rice. Serve with a side dollop of sautéed shrimp paste (bagoong) for a salty contrast.
   Look for The stew should be thick enough to coat the back of a spoon.
   Tip Let the kare-kare rest for 5 minutes before serving to allow the gravy to settle.

The final dish should look like a rich, hearty stew with tender meat and vegetables in a glossy, peanutty sauce. The bagoong on the side provides a salty, savory contrast.

The rice will soak up the gravy, making each bite satisfying. The stew should be piping hot, and the flavors should be well-balanced with a hint of sweetness from the peanut butter and a subtle earthiness from the annatto.

Common mistakes

One common mistake is using natural peanut butter that separates, which can make the sauce grainy. Use a commercial creamy peanut butter that is well-stirred. Another pitfall is overcooking the vegetables, which can turn them mushy.

Add them only during the last 30 minutes of cooking. Also, avoid lifting the lid frequently during the slow-cook phase, as this releases heat and extends cooking time. If the sauce becomes too thick, add a splash of beef stock to loosen it.

How to tell it’s done

The Kare-Kare is done when the oxtails are fall-off-the-bone tender and the gravy has thickened to a rich, coating consistency. The internal temperature of the meat should reach at least 145°F (63°C), but because of the long cooking time it will be well beyond that.

The eggplant should be soft and easily pierced with a fork, and the bok choy should be wilted but still vibrant green. If the gravy is too thin, simmer uncovered for an additional 15–20 minutes.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest