Oxtail Crepinette Kare-Kare
At Abernethy’s at the Music Center in downtown Los Angeles, executive chef Geter Atzienza makes what he calls Modern Filipino cuisine — in this case his own take on a traditional Philippine peanut stew.
He starts by braising oxtail in beef stock with onions, garlic, tomatoes, and annatto seed, and then wrapping that in caul fat and roasting it with green beans, bok choy, and eggplant. He serves it over a savory sauce made with the braising liquid, peanut butter, fish sauce, and brown sugar.
Price: $38