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.
Ingredients
Equipment
Method
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.
Nutrition
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.
