Filipino Kare-Kare

Kare-Kare is a beloved Filipino stew known for its velvety peanut sauce, tender oxtail, and colorful vegetables.

A slow simmer makes the meat tender while toasted rice thickens the sauce and annatto adds its signature warm color.

Blanching the oxtail first removes excess foam and gives the finished peanut sauce a cleaner flavor.

Serving Suggestions

Serve hot with steamed rice and a small dish of bagoong alamang, the salty shrimp paste traditionally paired with Kare-Kare.

Recipe Notes

For a faster version, use a pressure cooker for the oxtail. Beef chuck or pork shoulder can replace part of the oxtail.

Filipino Kare-Kare

A rich Filipino peanut stew with tender oxtail, vegetables, annatto, and a savory shrimp-paste accompaniment.

Servings 6 servings

Prep Time 25 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

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Equipment

• Large stockpot
• Large skillet
• Blender or mortar
• Steamer
• Chef’s knife

Ingredients

 

US CustomaryMetric

 

1x2x3x

Oxtail and Sauce

• 3 lb oxtail pieces
• 1 medium onion quartered
• 5 cloves garlic crushed
• 8 cups water
• 1 cup smooth peanut butter
• 1/2 cup toasted rice ground finely
• 1 tbsp annatto seeds
• 2 tbsp neutral oil

Vegetables and Serving

• 2 medium eggplants sliced lengthwise
• 8 oz green beans trimmed
• 2 heads bok choy quartered
• 2 tbsp fish sauce adjust to taste
• 1/2 cup bagoong alamang for serving

Instructions

 

Simmer the Oxtail:

• Blanch the oxtail in boiling water for 5 minutes, drain, and rinse.
• Return it to a clean pot with the onion, garlic, and water. Cover and simmer for 90 minutes, until tender.

Build the Sauce:

• Warm the oil and annatto seeds for 2 minutes, then strain out the seeds.
• Whisk the annatto oil, peanut butter, and ground toasted rice into 3 cups of reserved broth. Simmer until thick and smooth.

Add Vegetables:

• Add the oxtail to the sauce and simmer for 10 minutes.
• Steam or blanch the eggplant, green beans, and bok choy until just tender, then arrange them over the stew.
• Season with fish sauce and serve with bagoong.

Notes

• Refrigerate the broth overnight and lift off the solidified fat for a lighter stew.
• Add the vegetables at the end so they stay bright and tender-crisp.

Nutrition

Calories: 760kcalCarbohydrates: 26gProtein: 42gFat: 55gSaturated Fat: 14gCholesterol: 145mgSodium: 1150mgFiber: 7gSugar: 8g

Calories: 760kcal

Course: Main Course

Cuisine: Filipino

Keyword: Filipino Peanut Stew, Kare-Kare, Oxtail Stew