Any mention of oxtails in Filipino food probably involves kare-kare, a rich peanut-based vegetable stew. Beef shanks, tripe, pork hocks, and other tough parts tenderized through long simmering may also be added, but it has to have the oxtails. Leaving the bony segments out is unacceptable. Hindi maaari (no frickin’ way).
I didn’t have the other dozen ingredients for kare-kare so I made
adobo for dinner instead.
Adobo is an indigenous Filipino method of simmering in vinegar, akin to (...)
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Tags: Adobo, Oxtail
