Braised Oxtail With Peanut Sauce | Karé-Karé

I made Braised Oxtail With Peanut Sauce (Karé-Karé) for the Eat For The Earth initiative.

The Eat For The Earth initiative from Yuppiechef is being held for the second year running. I hosted a meal on World Environment Day and made a donation to Soil for Life. If you would like to make a donation of any amount then please click on the link above and do so. In real money terms, €10 (R100) can make a difference! The aim is to raise R100 000 to change the lives of 50 men and women. Soil for Life is a Cape Town-based Non Governmental Organization. It teaches people how to build the soil and grow healthy plants so that families can sit down to plates of safe, fresh nutritious food at night, all year round. The low-cost methods enable gardeners to harvest large amounts of food from small spaces using very little water and no harmful chemicals.

Erica and I waiting for Dave so we can eat

I was very inspired this year to approach my dinner from a different perspective. I love oxtail, and it used to be a cheap cut of meat. It was considered the ‘leftovers’ and until quite recently was not a popular part of the animal. My Curry book has a recipe for Karé-Karé (page 198) which refers to oxtail as offal. I don’t think of it that way, as I love it! This dish originates in the Philippines and uses peanut sauce for the vegetables. It is traditionally accompanied by a dried shrimp relish but we ate it without any chilli seasoning. I have adapted the recipe for the braised oxtail with peanut sauce for various reasons but mostly to suit my style of cooking.

Braised Oxtail With Peanut Sauce
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Braised Oxtail With Peanut Sauce | Karé-Karé

Recipe Category: Meat
All Rights Reserved: Adapted from Curry page 198

Ingredients

  • 30 mls olive oil
  • 1 kg oxtail
  • 2 shallots, peeled and chopped
  • 6 cloves garlic, chopped
  • 2.5 mls shrimp paste
  • 5 mls coarse salt
  • 5 mls ground turmeric
  • 5 mls black pepper
  • 300 mls beef stock

Vegetables:

  • Green beans, topped and tailed
  • 1 small cabbage, sliced
  • Carrots, cut into rounds
  • 300 mls Sambal Kacang / Peanut Sauce

Method

  • Using a large casserole dish, heat the olive oil
  • Brown the oxtail, remove and set aside
  • Lower the heat and gently sauté the shallots until soft
  • In a mortar and pestle, crush together the garlic, shrimp paste and salt
  • Add to the shallots with the turmeric and pepper
  • As soon as you can smell the spices, add back the oxtail
  • Cover the meat with the stock (you might not need all of it) and bring to the boil
  • Reduce the heat, cover and simmer for 2 hours
  • Remove the oxtail and keep warm in an ovenproof dish in the oven set to a low heat
  • Increase the heat and bring the stock to a boil
  • Allow to reduce by half
  • Stir the peanut sauce into the stock
  • Bring back to the boil
  • At the same time cook your vegetables in boiling water until done to your taste
  • Add the vegetables to the oxtail and then pour the sauce over the vegetables and the oxtail
  • Serve straight away with rice

Click on the links for conversions and notes.

Eat For The Earth 2012

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