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What You Need:
(To Serve: 6)
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5- to 5½ -pounds oxtail, cut into 3- inch lengths
1 tablespoon salt
3 tablespoons vegetable oil
2 tablespoons annatto oil
1 large onion, peeled and cut crosswise into paper-thin slices
2 teaspoons finely chopped garlic
4 quarts water
½ cup uncooked long- or medium- grain white rice
1¼ cup salted skinned peanuts
1 pound fresh green string beans, washed and trimmed
A 1 - to 1½ -pound eggplant, washed, stemmed and cut lengthwise into 8 wedges
GARNISH
1 tablespoon thinly sliced scallions
1 tablespoon finely chopped celery leaves
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Translate this recipe:
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| How To Cook: |
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1. Wipe the pieces of oxtail with a dampened towel, then sprinkle them with the salt. In a heavy 8- to 10-quart casserole, heat the vegetable oil over moderate heat until a light haze forms above it.
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2. Brown 5 to 6 pieces of oxtail at a time, turning them frequently with tongs and regulating the heat so that they color richly and evenly without burning. As they brown, transfer the pieces to a plate.
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3. Pour off all the fat remaining in the casserole and in its place add the annatto oil. Drop in the onion and garlic and, stirring frequently to scrape in any brown particles that cling to the bottom and sides of the casserole, cook over moderate heat for 8 to 10 minutes until the onion is soft and a delicate golden color.
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4. Return the pieces of oxtail and the liquid accumulated around them to the casserole and add 2½ quarts of the water. Bring to a boil over high heat, reduce the heat to low, and simmer partially covered for about 2½ hours, or until the meat can easily be pulled away from the bone with a small fork.
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5. Meanwhile, place the rice in a small, heavy skillet or saucepan (preferably one with a non-stick cooking surface). Frequently sliding the pan gently back and forth over the burner, toast the rice over low heat for 20 or 30 minutes, or until the grains are golden brown.
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6. Pour the rice into the jar of an electric blender and blend at high speed until the rice is reduced to a flourlike powder. Pour it into a bowl. Pulverize the peanuts in the blender, then rub them through a fine sieve with the back of a spoon.
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7. Set the rice powder and peanuts aside. (To pulverize the rice and peanuts by hand, pound them as finely as possible with a mortar and pestle and force them through a medium meshed sieve with the back of a spoon.)
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8. When the oxtail has cooked its allotted time, add the remaining 1½ quarts of water, the rice powder and pulverized peanuts. Mix well, then add the green beans and eggplant and turn them about in the stew with a large spoon.
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9. Bring to a boil over high heat and cook briskly, uncovered, stirring occasionally, for 10 to 15 minutes, or until the vegetables are tender but still intact.
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10. Taste for seasoning and serve directly from the casserole or from a deep, heated bowl. If you like, garnish the top with scallions and celery leaves. Kari-kari may be accompanied by patis (see Glossary).
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