We lived on Guam for three (3) years before we got out of the U.S. Navy; it was the Husband’s second tour on Guam. One of the Chamorro recipes I instantly loved was Kadun Kadu Katne and every time I can get my hands on bok choy, I’m almost sure to make it.
One of my co-workers at the time taught me to make this. She said her family liked to keep it simple. My brains made neurons for the taste.
This is a super easy crockpot recipe! You can throw this together, turn it on high, and walk away for four (4) hours. When you return, you’ll just need to add bok choy and make a pot of white rice, and in 20 minutes it will be time to eat!
Kadu is the best comfort food ever, especially on a day where you are chilled! If you can’t find oxtails or short ribs, as a last resort you can use chuck roast or even shank. However, you must use bok choy – large, dwarf, or Shanghai green baby – there is no substitute. And don’t go sticking an onion in this, that’ll ruin it!
KADUN KADU KATNE (CHAMORRO BEEF SOUP) RECIPE
Originally Posted: 04-09-20 Updated: 02-03-23
PREP: 15 minutes – COOK: 4 hours, 20 minutes – TOTAL: 4 hours, 35 minutes
- 1 lb. Oxtails or Beef Short Ribs
- 6 Baby Bok Choy (Shanghai or “Green”) (leaves cut in half)
- 5 Cloves of Garlic (sliced)
- Kosher Salt
- Place oxtails in medium crockpot and add water until oxtails are covered.
- Add sliced garlic.
- Add 1-2 teaspoons of kosher salt.
- Turn on crockpot to high and cook for 4 hours.
- After 4 hours, start a pot or rice cooker of white rice.
- Add baby bok choy to the oxtails, turn crockpot to low, and cook for another 20 minutes or until bok choy is fork tender.
- Add kosher salt until the broth is tasty, so tasty that you’ll want to drink the “potlicker”!
- Using a ladle, serve kadu in a bowl over cooked white rice.