📝 About This Recipe
Kare-Kare is the crowning jewel of Filipino celebratory cuisine, a rich and nutty oxtail stew characterized by its vibrant orange hue and thick peanut sauce. Traditionally slow-simmered for hours until the collagen melts into a velvety texture, this dish balances savory depth with the earthy crunch of toasted rice. It is an soul-warming masterpiece that is incomplete without its essential partner: the pungent, umami-rich fermented shrimp paste.
🥗 Ingredients
The Meat and Broth
- 2 kg Oxtail (cut into 2-inch pieces)
- 500 g Beef Tripe (cleaned and parboiled (optional))
- 10-12 cups Water (enough to cover the meat)
- 1 large Yellow Onion (quartered)
- 1 tablespoon Black Peppercorns (whole)
The Nutty Base
- 1 cup Peanut Butter (creamy, unsweetened style is best)
- 1/2 cup Roasted Peanuts (finely ground into a paste)
- 1/2 cup Toasted Rice Flour (ground toasted rice used as a thickener)
- 2 tablespoons Annatto Seeds (soaked in 1/2 cup warm water for color)
Aromatics and Vegetables
- 6 cloves Garlic (minced)
- 1 medium Red Onion (chopped)
- 2 medium Eggplant (sliced into rounds)
- 1 bunch String Beans (Sitaw) (cut into 3-inch lengths)
- 2 heads Bok Choy (ends trimmed, leaves separated)
- 1 piece Banana Heart (sliced and soaked in salted water to prevent browning)
For Serving
- 1/2 cup Bagoong Alamang (sautéed fermented shrimp paste)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, place the oxtail, tripe, quartered yellow onion, and peppercorns. Cover with water and bring to a boil.
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2
Once boiling, lower the heat to a simmer. Skim off any scum that rises to the surface to ensure a clean, clear broth. Cover and cook for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
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3
While the meat simmers, prepare the rice flour by toasting dry rice grains in a pan over medium heat until golden brown, then grinding them into a fine powder using a blender or mortar and pestle.
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4
Strain the annatto seeds from the soaking water. Keep the deep orange liquid and discard the seeds.
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5
Once the meat is tender, remove the oxtail and tripe from the pot. Strain the broth to remove solids and reserve 4-5 cups of the liquid.
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6
In a clean, large pot or wok, heat a little oil. Sauté the minced garlic and chopped red onion until fragrant and translucent.
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7
Pour in the reserved beef broth and the annatto water. Bring to a gentle simmer.
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8
Whisk in the peanut butter and ground roasted peanuts until fully incorporated and smooth.
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9
Gradually add the toasted rice flour while whisking constantly to prevent lumps. Simmer for 5-10 minutes until the sauce thickens to a gravy-like consistency.
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10
Add the cooked oxtail and tripe back into the sauce. Season with a pinch of salt if needed, but remember the bagoong added later is very salty.
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11
In a separate pot of boiling water or in the stew itself, blanch the vegetables (eggplant, string beans, banana heart) until tender-crisp. Adding them separately prevents them from getting mushy.
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12
Arrange the vegetables on top of the meat and sauce. Add the bok choy last, letting the residual heat wilt the leaves.
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13
Transfer to a large serving bowl and serve hot with a side of sautéed bagoong (shrimp paste) and steamed white rice.
💡 Chef's Tips
For the best flavor, use natural peanut butter without added sugar; if using commercial sweet peanut butter, balance it with a little extra salt. Don't skip the toasted rice flour; it provides a unique smoky aroma that cornstarch cannot replicate. Always cook your vegetables separately or add them at the very end to maintain their vibrant color and snap. If you're short on time, a pressure cooker can tenderize the oxtail in about 45-60 minutes. Kare-Kare tastes even better the next day as the flavors meld together in the fridge.
🍽️ Serving Suggestions
Serve alongside a mountain of steaming hot Jasmine rice to soak up the thick sauce. A side of spicy sautéed shrimp paste (bagoong) is mandatory to provide the salty contrast to the nutty stew. Pair with a crisp, cold lager or a refreshing glass of calamansi juice to cut through the richness. For a complete Filipino feast, serve with a side of crispy pork belly (Lechon Kawali) for added texture.