Cook's Note: Achuete oil is a Filipino oil made from infusing oil with achuete seeds. It is used primarily as a reddish-orange food coloring
but also imparts a subtle flavor. It is an identifying element of the traditional kare-kare dish.
Put the oxtails in a large baking dish
and sprinkle with salt, pepper and the Shaoxing wine
. Marinate in the refrigerator overnight.
Preheat the oven to 375 degrees F.
Remove the oxtails from the marinade
and pat dry. Heat a large cast-iron Dutch oven
over high heat, and then sear
the oxtails until brown. Remove the oxtails from the pan and set aside. Throw off some of the fat, but keep enough to saute the celery, carrots
until brown. Deglaze
the pot with 1/2 cup of the wine and cook until the liquid is reduced down.
Return the oxtails to the pot along with the stock and remaining wine. Braise
in the oven until the meat is almost falling off the bone, about 3 hours. Remove the oxtails and shred
the meat, reserving the braising liquid.
For the kare-kare sauce, strain
the reserved braising liquid and cook over medium heat in a saucepan
to reduce until thick, skimming off excess fat. Stir in the soy sauce, peanut butter and sugar
, and then blend until smooth using an immersion blender
. Stir in the achuete oil until the desired color is achieved.
To serve, divide equal portions of the oxtail
meat and a scoop of white rice
onto plates and cover with the kare-kare sauce.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.