Kare Kare Pata

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Kare Kare Pata to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Kare Kare Pata, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 1/2 pounds beef oxtails
• 3 cups water
• 2 beef bouillon cubes
• 1/2 pound bok choy, chopped
• 1/2 pound long beans, cut into
• bite-sized pieces
• 1/2 pound eggplant, cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon achiote powder
• 3 tablespoons smooth peanut
• butter

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine the oxtails and water in a large pot; bring to a boil, reduce heat to medium-low, and simmer at least 2 hours

Step 2: Technique & Execution

Skim as much fat from the top of the liquid as possible

Step 3: Technique & Execution

Crumble the beef bouillon cubes into the liquid and allow to dissolve

Step 4: Technique & Execution

Remove the meat from the broth and set aside

Step 5: Technique & Execution

Add the bok choy, long beans, and eggplant to the broth and simmer until tender

Step 6: Technique & Execution

While the vegetables simmer in the broth, heat the olive oil in a large pot over medium heat