📝 About This Recipe
Kare-Kare is the crowning jewel of Filipino celebratory cuisine, a rich and savory stew characterized by its thick, golden peanut sauce and tender braised meats. Traditionally served at town fiestas and family gatherings, this dish balances the earthiness of roasted peanuts with the subtle sweetness of toasted rice flour. The experience is incomplete without the pungent, salty contrast of fermented shrimp paste (bagoong) on the side, creating a masterpiece of Filipino flavor profiles.
🥗 Ingredients
The Meat and Aromatics
- 2 lbs Oxtail (cut into 2-inch pieces)
- 1 lb Beef Tripe (cleaned and sliced into strips (optional))
- 8-10 cups Water (enough to cover the meat)
- 5 cloves Garlic (minced)
- 1 large Red Onion (chopped)
The Golden Sauce Base
- 1 cup Creamy Peanut Butter (natural, unsweetened preferred)
- 1/2 cup Roasted Peanuts (finely crushed into a paste)
- 1/2 cup Toasted Rice Flour (dissolved in 1/2 cup beef broth)
- 2 tablespoons Annatto Seeds (soaked in 1/2 cup warm water to extract color)
- 2 tablespoons Fish Sauce (for depth of flavor)
Fresh Vegetables
- 1 piece Banana Blossom (sliced and soaked in salted water)
- 1 bunch String Beans (Sitaw) (cut into 3-inch lengths)
- 2 medium Eggplant (sliced diagonally)
- 2 heads Bok Choy (ends trimmed, leaves separated)
For Serving
- 1/2 cup Fermented Shrimp Paste (Bagoong Alamang) (sautéed with garlic and sugar)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, place the oxtail and tripe. Cover with water and bring to a boil for 10 minutes. Drain and rinse the meat to remove impurities.
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2
Return the meat to the pot. Add fresh water, half of the onions, and a pinch of salt. Simmer over low heat for 2.5 to 3 hours, or until the oxtail is fork-tender and the collagen has turned gelatinous.
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3
While the meat simmers, prepare the toasted rice flour by heating a dry pan over medium heat. Add rice flour and stir constantly until it turns light golden brown and smells nutty. Set aside.
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4
Strain the annatto seeds from the soaking water. Discard the seeds and keep the deep orange liquid for coloring the stew.
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5
Once the meat is tender, remove it from the pot and set aside. Reserve 4-5 cups of the beef broth, straining it through a fine-mesh sieve to ensure a smooth sauce.
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6
In the same pot (cleaned), heat a little oil. Sauté the remaining onions and garlic until fragrant and translucent.
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7
Add the tenderized meat back into the pot. Stir in the peanut butter, crushed peanuts, and the annatto water. Mix well until the peanut butter is fully incorporated.
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8
Pour in the reserved beef broth and the fish sauce. Bring to a gentle simmer.
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9
Slowly whisk in the toasted rice flour mixture. Continue to simmer for 5-10 minutes, stirring occasionally, until the sauce thickens to a velvety consistency.
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10
In a separate pot of boiling water (or steamed over the stew), cook the vegetables. Blanch the string beans, eggplant, and banana blossom until tender but still vibrant. This prevents the vegetables from overcooking and keeps the sauce clean.
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11
Fold the cooked vegetables into the peanut sauce just before serving, or arrange them beautifully on top of the meat.
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12
Transfer to a large serving bowl. Serve hot with a side of sautéed shrimp paste (bagoong) and plenty of steamed white rice.
💡 Chef's Tips
For the most authentic flavor, use a mix of commercial peanut butter and freshly ground roasted peanuts to get both sweetness and texture. Don't skip the toasted rice flour; it provides a unique smoky aroma and a specific thickness that cornstarch cannot replicate. If you are short on time, a pressure cooker can tenderize the oxtail in about 45-60 minutes. Always cook the vegetables separately if you plan on having leftovers, as they can release water and thin out the sauce overnight. Ensure your bagoong (shrimp paste) is sautéed with a little sugar and calamansi juice to balance the saltiness.
🍽️ Serving Suggestions
Serve with warm, fluffy jasmine rice to soak up the rich peanut gravy. A side of green mango salad provides a crisp, tart contrast to the heavy stew. Pair with a cold glass of sweetened Sago't Gulaman (Filipino tapioca drink). Offer extra calamansi wedges on the side for those who like a bright, citrusy lift. Always serve the bagoong in a separate small dish so guests can adjust the saltiness to their preference.