Oxtail Stew (Kari Kari)

Features in the Honolulu Star-Bulletin on March 29, 2006.

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Ingredients:

Oxtail Stew (Kari Kari)

  • 2 tablespoons achiote oil*
  • 5 pounds oxtail pieces
  • 3 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 3 quarts water
  • 1 tablespoon salt
  • 1/2 cup rice
  • 1/2 cup salted peanuts
  • 1 1/2 pounds long eggplants, cut in 1/2 inch lengths
  • 1 pound long beans, cut in 2 inch lengths

Directions:

*To make achiote oil - In a small saucepan, heat 2 tablespoons salad oil and 1 tablespoon achiote seeds for 2 minutes. Strain and discard seeds. (Achiote seeds are seeds from the lipstick plant; also known as annatto or achuete.)

In a large sauce pot, brown oxtail pieces in the vegetable oil. Remove oxtail pieces; drain. In the same pot, sauté onion and garlic in the achiote oil. Add oxtail pieces, 2 quarts of the water, and the salt; bring to a boil. Lower heat and simmer for 2 1/2 hours; skim excess fat. In a small skillet, toast rice over low heat until rice is golden brown. Put rice into a blender; cover and blend to a powder. Empty blender and put peanuts into blender; cover and blend until peanuts are finely ground. Add rice powder, ground peanuts, eggplants, beans, and the remaining 1 quart of water to the stew. Bring to a boil; lower heat and cook 15 more minutes. Makes 8 servings.

To cook in a pressure cooker: In a pressure cooker, brown oxtail pieces in the vegetable oil. Remove oxtail pieces; drain. In the pressure cooker, sauté onion and garlic in the achiote oil. Add oxtail pieces, 2 quarts of the water, and the salt. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 30 minutes. Remove from heat. Release the pressure; skim excess fat. In a small skillet, toast rice over low heat until rice is golden brown. Put rice into a blender; cover and blend to a powder. Empty blender and put peanuts into blender; cover and blend until peanuts are finely ground. Add rice powder, ground peanuts, eggplants, beans, and the remaining 1 quart of water to the stew. Bring to a boil; lower heat and cook 15 more minutes. (Note: while cooking the vegetables, you can cover the pressure cooker, but do not lock the lid.) Makes 8 servings.

No nutrition analysis available.

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