Name: Kare-Kare With Beans, Baby Bok Choy, and Eggplant
Yield: 8 servings
Ingredients: ¼ cup achiote (annatto) seeds; ¼ cup black peppercorns; ⅓ 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; ¾ cup creamy natural peanut butter; Crushed unsalted, roasted peanuts, sliced red chile, and shrimp paste (for serving); A 12-inch square of cheesecloth; Achiote seeds can be found at Latin markets and in the spice section of some supermarkets.

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Peter Frank Edwards/Redux

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

Recipe notes