Slow-Cooked Oxtail Kare Kare Recipe

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Oxtail or Slow-Cooked Oxtail Kare Kare, often called “braised short ribs” in Japanese, is a popular Japanese food that is traditionally served in the spring. It is usually served for breakfast in place of rice in Japanese households, especially when it comes to excellent juiciness. It’s also widely available outside Japan, in particular in various Asian countries. Many people are surprised when they discover how easy it is to make this delicious dish at home.

Slow-Cooked Oxtail Kare Kare is a crazy dish that is just crazy enough to be a popular dish in the American South. This dish is made with stewed oxtail and vegetables that are cooked in a slow cooker for hours. The sauce is made with tomatoes and ketchup and is so thick it’s uncommon to use a fork to eat it. This ragu is made with a heavy amount of beef and is something you don’t want to miss out on making!

Slow-Cooked Oxtail Kare Kare is an easy way to cook oxtail in a slow cooker. This recipe requires minimal preparation, which makes it perfect for busy households. It’s also easy to cook, so if you’re looking for a recipe that can be made in advance, this is one great option. It’s also delicious the next day, so if you’d like to serve it cold, be sure to microwave or steam it before you eat it. This recipe is perfect for leftovers, but you can also use it for an appetizer.

How To Make Slow-Cooked Oxtail Kare Kare

Slow-Cooked Oxtail Kare Kare is a simple dish that is often served with fried rice and a fried egg, and it is a very Korean-American meal that is very popular in Southern and Midwestern states. This recipe is slow-cooked and is perfect for a Sunday dinner. After collecting all the following ingredients, let’s start making slow cooker Oxtail Kare Kare.

Ingredients

Beef oxtails, 4 ½ pounds
Water, 3 cups
Beef bouillon, 2 cubes
Bok choy (chopped), ½ pound
Long beans (cut into small pieces), ½ pound
Eggplant (cubed), ½ pound
Olive oil, 2 tablespoons
Onion (chopped), 1
Garlic (minced), 2 cloves
Achiete powder, 1 teaspoon
Smooth peanut butter, 3 tablespoons

Instructions

Step 1

In a large pot, combine the oxtails and water; bring to a boil, reduce heat to medium, and simmer for 2 hours.

Step 2

Remove as much fat as possible from the top of the liquid. Dissolve the beef bouillon cubes in the liquid. Set the meat aside after removing it from the broth. Simmer the long beans, eggplant, and bok choy in the broth until they are tender.

Step 3

In a large pot, heat the olive oil over medium heat while the vegetables simmer in the broth. Add the onion and garlic to the oil and cook and stir until tender. Add a little bit of achiote powder to add color to the mixture.

Step 4

Add peanut butter and stir until it is melted. Put half of the broth into the pot and simmer for 5 minutes. Cook the oxtails for another 5 minutes before adding the rest of the broth and vegetables.

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