First, I start by rinsing my oxtail under running water and trimming any excess fat with a sharp knife. Then I place the oxtail in a deep pot with enough water to cover it completely.

I bring the water to a boil over medium heat, making sure to remove any scum that rises to the top. Then I lower the heat, cover the pot, and let it simmer for about 2 to 3 hours.

While my oxtail is cooking, I prepare my banana heart. I peel away the outer fibrous layers until I reach the tender core. I cut it into quarters and soak it in cold salted water for 15-20 minutes, squeezing it with my hands to release that bitter sap.

I blanch all my vegetables separately in boiling water. First the banana heart for 1 minute, then the eggplant for 1 minute, the long beans (sitaw) for 1 minute, and finally the pechay for just 30 seconds. I set each aside as I finish blanching them.

In a dry skillet over medium heat, I toast my rice flour until it becomes lightly browned.

When my oxtail is tender enough to pierce easily with a fork, I drain it and reserve about 7 cups of that flavorful broth. I combine my toasted rice flour, annatto powder, and 1 cup of the reserved broth, stirring until completely smooth.

In a large pot, I heat oil over medium heat and saute my onions and garlic. Then I add my oxtail back in and cook until it's lightly browned on all sides.

I add my fish sauce and cook for 2-3 minutes. Then I pour in the remaining 6 cups of reserved broth and bring everything to a simmer.

I add my rice flour mixture and peanut butter, stirring constantly to prevent any lumps from forming. I season with salt and pepper and let it simmer for 7-10 minutes until it starts to thicken.

Finally, I add my blanched vegetables to the pot and cook for just 2-3 minutes until they're heated through. My kare-kare is ready when the sauce coats the back of a spoon and has that golden color.

Serve and enjoy your kare-kare!