Name: Kare-Kare with Beans, Baby Bok Choy, and Eggplant
Yield: 8 servings
Ingredients: 1/4 cup achiote (annatto) seeds; 1/4 cup black peppercorns; 1/3 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; 3/4 cup creamy natural peanut butter; Crushed unsalted, roasted peanuts, sliced red chile, and shrimp paste (for serving); A 12-inch square of cheesecloth

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Photo by Peter Frank Edwards/Redux

If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love. They’ll be thankful.

Ingredient Info

Achiote seeds can be found at Latin markets and in the spice section of some supermarkets.

Recipe notes

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