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Kare-Kare With Beans, Baby Bok Choy, And Eggplant
Ingredients
- ¼ cup achiote (annatto) seeds
- ¼ cup black peppercorns
- ⅓ cup dried bay leaves
- 4 tablespoons (or more) vegetable oil, divided
- 5 pounds oxtails
- Kosher salt, freshly ground pepper
- 2 medium onions, 1 coarsely chopped, 1 thinly sliced
- 2 large carrots, peeled, coarsely chopped
- 3 celery stalks, coarsely chopped
- 1 pound shiitake mushrooms, stems removed, coarsely chopped
- 1 cup dry white wine
- 5 garlic cloves, coarsely chopped
- 1 cup chopped garlic chives or 1 medium leek, white and pale green parts only, thinly sliced
- 4 medium baby bok choy, quartered
- 1 medium Japanese eggplant, halved lengthwise, cut into 2-inch pieces
- 1 medium taro root, peeled, cut into 2-inch pieces (optional)
- 1 pound Chinese long beans or green beans, trimmed, cut into 4-inch pieces
- ¾ cup creamy natural peanut butter
- Crushed unsalted, roasted peanuts, sliced red chile, and shrimp paste (for serving)
- A 12-inch square of cheesecloth
- Achiote seeds can be found at Latin markets and in the spice section of some supermarkets.
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