Almost all of the Kare-Kares I've tried or seen a recipe of online involve oxtail. I understand that there can also be other versions (seafood, for instance), but it's as if Kare-Kare will always be linked with oxtail.
So my question is, why is that the case? I understand that oxtail in general is used to make good broth, but the peanut butter used in Kare-Kare almost completely overpowers the beef flavor produced by the broth, and you even have the bagoong afterwards which imparts a strong saltiness as well. Which kind of defeats the whole purpose of using oxtail to begin with.
And I suppose if you really want to be picky about it, other types of cuts can be used to produce the same effect, something with a relatively high gelatinous content such as short rib, or maybe beef bones to make the broth, and then use that in conjunction with a meatier cut.
But what do I know, I might have been just spewing nonsense for the last couple of minutes. Enlighten me please.
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