Specialty Food Magazine

JAN-FEB 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 119 of 159

This classic dish is simmered in a fragrant peanut-scented sauce. Kare-Kare (Oxtail Stew) with Green Beans, Eggplant and Cabbage Yield: 4 (13-ounce) bone-in portions Preparation time: 3 hours, including 1½ hours of unattended cooking time Shelf life: at least 5 days, but best served day of cooking Oxtails and vegetables simmered in a fragrant peanut-scented sauce, thick- ened with browned rice ground into a fine powder, is a classic Filipino dish. It is traditionally served with sauteed shrimp paste as a garnish, says Willie Juan, co-owner of Sa Aming Nayon. 4 (5½- to 6-ounce) pieces of oxtail, about 2 inches thick 1½ tablespoons uncooked rice 3 tablespoons vegetable oil 1 tablespoon annatto seeds 4 ounces sliced onion ½ tablespoon minced garlic 2 ounces peanut butter 1 teaspoon salt 10 ounces Japanese eggplant, trimmed, halved lengthwise, and cut into 2-inch lengths 6 o unces green beans, trimmed and cut into 2-inch lengths 6 ounces Napa cabbage, thinly sliced Salt and freshly ground black pepper, to taste Bo ttled bagoong (sauteed shrimp paste) for garnish 1. In a large pot add the oxtail pieces and enough water to cover, and bring to a boil; reduce the heat, cover the pan and simmer until the meat is tender, about 1½ hours, skimming the surface occasionally. Remove the meat and set aside. Strain the liquid and reserve about 2 cups. The remaining broth may be used in other dishes, if desired. Clean the pot for use in step 3. 2. I n a small skillet over medium heat, cook the rice until lightly browned, shaking the pan often, about 6 minutes. Transfer the rice to a spice grinder or food processor, and grind into a fine powder. 3. In a small skillet over medium heat, heat the oil. Add the annatto seeds and cook until the oil turns red, 2 to 3 minutes. Strain the oil and discard the seeds. In the cleaned pot over medium-high heat, heat the oil, then saute the onion and garlic until the onion is tender. 4. Return the meat to the pot, add the reserved 2 cups of broth, peanut but- ter and 1 teaspoon of salt and simmer for 15 minutes. Add the eggplant, green beans and cabbage and cook until tender, another 15 minutes, stirring often. Season to taste with salt and pepper and garnish with bagoong. NUTRITIONAL DATA (per 13-ounce portion): Calories: 300; Cholesterol: 10 mg; Sodium: 820 mg; Fat: 21 g; Dietary Fiber: 6 g Joanna Pruess is a regular contributor to Specialty Food Magazine. FIND INGREDIENT cost worksheets at specialtyfood.com/ SFMarchive under the Jan./Feb. 2012 issue. 118 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

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