http://crockpotcooking.tribe.net/thread/be65e80b-c079-4073-bb7d-df7a76e508b7?format=rss Tribe.net. Local Connections http://crockpotcooking.tribe.net/thread/be65e80b-c079-4073-bb7d-df7a76e508b7#9dca8a0e-140d-407e-abe3-0369f15872ab Oxtail? String beans? Peanut butter? Sounds like kare kare to me. There are as many variations of kare kare as there are home cooks who make it. After reading a few recipes (kare kare is my favorite filipino dish), it seems to me the whole thing can be cooked in a crockpot. You might want to add the veggies near the end or cook them separately. Browning the oxtails before slow cooking them is also suggested but may not be neccessary. Traditionally kare kare includes tripe, but most of my filipino friends leave it out. Sun, 18 Nov 2007 20:19:43 GMT http://crockpotcooking.tribe.net/thread/be65e80b-c079-4073-bb7d-df7a76e508b7#9dca8a0e-140d-407e-abe3-0369f15872ab Ron 2007-11-18T20:19:43Z http://crockpotcooking.tribe.net/thread/be65e80b-c079-4073-bb7d-df7a76e508b7#74f877dc-8bb1-46e0-87b5-68c75adcef29 Boil the beef prior to when you want to prepare the kare-kare, preferably using a slow cooker, so that you can let the fat cool down and solidify, which makes it easy to remove, and therefore, making your kare-kare less laden with calories. Girl...you're a soul after my own heart...I want to *EAT* without all the extra calories...Thanks for understanding!! Etta Thu, 15 Nov 2007 01:35:50 GMT http://crockpotcooking.tribe.net/thread/be65e80b-c079-4073-bb7d-df7a76e508b7#74f877dc-8bb1-46e0-87b5-68c75adcef29 Etta 2007-11-15T01:35:50Z http://crockpotcooking.tribe.net/thread/be65e80b-c079-4073-bb7d-df7a76e508b7#146b1fea-9449-440a-bef9-326b71a7e9db As a follow up, I found this - seems the veggie ingredients are a little flexible, and I'll stick with the original oxtails rather than change to beef (very interesting, nice texture) and rather than use the packaged Mama Sita mix, I'll use some acheute powder, onions & garlic I have on hand - The tecnique is more what I was after anyway... wish me luck! Kare-kare One of our favorite Filipino dishes is this uniquely Filipino (?) beef stewed in peanut butter sauce. Salamat ke Mama Sita, it is very easy to cook this dish! Just get some packets from your nearest Filipino store (mine happened to be one hour away from my house). Boil the beef prior to when you want to prepare the kare-kare, preferably using a slow cooker, so that you can let the fat cool down and solidify, which makes it easy to remove, and therefore, making your kare-kare less laden with calories. Ingredients: Mama Sita's Kare-kare mix 1 packet 3-4 pounds of beef (pre-slowcooked in 8 hours with water to cover, plus 2 bay leaves, 10 peppercorns, and 3 garlic cloves) 1 cup (or more, depending on desired consistency) beef broth (from above) 3/4 cup peanut butter veggies sauteed shrimp paste (to be served with the kare-kare) -- This is optional. Salt may be substituted. Suggested veggies: Banana blossom (cut into chunks) - This may be hard to find. Can anyone recommend a good substitute? This is "Puso ng saging" in Tagalog. sitaw (the really long string beans), cut into 3-inch pieces eggplant, cut into wedges pechay, aka bokchoy, or Swiss chard (I prefer Swiss chard now). Since it is hard to find banana blossoms here (once I did, but it was awful-looking), I just content myself withat least eggplant and pechay (or bokchoy, although during our get-together, we could not find bokchoy, and I considered using Swiss chard due to strikingly similar appearance and smell. I was not disappointed. On the contrary, I liked it so well that I no longer buy bokchoy for pechay dishes). Sitaw is hard to come by here. After the initial slowcooking, everything is very simple. Just remove the solidified fat, boil 1 cup of broth, add the meat and cook the veggies minus the pechay. Meanwhile, combine the peanut butter and the mix with 1 cup of broth, then add to the simmering mixture, slowly stirring. Add more broth if you need to thin out the soup more. Do not add salt. During the last two minutes of cooking the harder veggies, add the pechay and bring back to boiling, then immediately turn off the heat. Serve with plain rice and shrimp paste. Thu, 15 Nov 2007 00:59:02 GMT http://crockpotcooking.tribe.net/thread/be65e80b-c079-4073-bb7d-df7a76e508b7#146b1fea-9449-440a-bef9-326b71a7e9db Girl 2007-11-15T00:59:02Z http://crockpotcooking.tribe.net/thread/be65e80b-c079-4073-bb7d-df7a76e508b7#c9eeda7c-607d-4a1b-be3b-329852610a87 Girl, I don't even have a recipe for this but my mother taught me how to make oxtail stew when I was very young. I've made it, successfully, in the crockpot many times. However, my variation is to make it Irish by adding a beer. I think it makes the meat far more tender and adds wonderful flavor. It's so simple. Brown the oxtail(s) ahead of time and throw into the crock. Then add veggies (celery, onion, potatoes, etc.) and spices (I use bay leaves, a pinch of cumin and lots of garlic) and cover with a beer and fill with water. Set your timer (high for six or low for eight) and let it stew. Simple and very delicious. I have to tell you, a friend I worked with introduced me to the Filipino stew you mentioned (he called it Kare-Kare, too) and it was fantastic. Love and light, dear ones. Rev Wed, 14 Nov 2007 20:56:12 GMT http://crockpotcooking.tribe.net/thread/be65e80b-c079-4073-bb7d-df7a76e508b7#c9eeda7c-607d-4a1b-be3b-329852610a87 The Right Rev Rap Masta Cornflake 2007-11-14T20:56:12Z http://crockpotcooking.tribe.net/thread/be65e80b-c079-4073-bb7d-df7a76e508b7#5652e5ad-7adb-4389-844f-2a435d69f3ce I make a Vietnamese soup of oxtail, lots of lemongrass (whole stocks, pounded to increase flavor), and shrimp paste (found at any good asian market). There's also beef shank that's boiled until cooked - you remove and slice it. Serve with thick rice noodles. It's kinda like pho, but it's called Bun Bo Hue. Here's a pic: http://mmm-yoso.typepad.com/mmmyoso/images/2007/07/11/hoaihue04.jpg But really, you can make anything with oxtail - it's just a good beefy soup broth. Basically look at any recipe asking for beef broth then use oxtail as the base and you should be fine. Wed, 14 Nov 2007 18:56:58 GMT http://crockpotcooking.tribe.net/thread/be65e80b-c079-4073-bb7d-df7a76e508b7#5652e5ad-7adb-4389-844f-2a435d69f3ce Tri 2007-11-14T18:56:58Z http://crockpotcooking.tribe.net/thread/be65e80b-c079-4073-bb7d-df7a76e508b7#bde103a7-a4d3-4d05-bdbf-b6614f4b77d1 Does anyone out there have a good crockpot recipe involving oxtails? I actually purchased some in the hopes of finding a good recipe similar to a dish my grandfather used to make - it was Filipino & involved oxtails, peanut butter (sounds gross, was actually delicious, mild flavor, excellent thickener for the stew) and french green beans. The most similar recipe I could find was kare kare and its a little more involved than I remember. Even if I could eventually find a recipe with the right ingredients to duplicate that, I still think that beginning the whole thing in the crockpot would be good. I'd love to hear if anyone's tried crockpotting oxtail & what kind of recipe you used. Wed, 14 Nov 2007 18:27:19 GMT http://crockpotcooking.tribe.net/thread/be65e80b-c079-4073-bb7d-df7a76e508b7#bde103a7-a4d3-4d05-bdbf-b6614f4b77d1 Girl 2007-11-14T18:27:19Z