Filipino Kare-Kare

🕒 Prep: 30 min
🔥 Cook: 2 hours
🍽 Serves: 6
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Kare-Kare is a beloved Filipino stew known for its rich, savory peanut sauce and tender oxtail. It's a dish that brings warmth and comfort, perfect for family gatherings or special occasions. Dive into this flavorful classic and discover why it's a staple in Filipino households.

Ingredients for Filipino Kare-Kare

The star of the show is the oxtail, which becomes incredibly tender and flavorful when slow-cooked. Vegetable oil is used for searing, creating a beautiful crust on the meat. The aromatic duo of garlic and onion builds the base flavors. Peanut butter lends its creamy, nutty richness to the sauce. Beef broth provides depth, while annatto powder gives the stew its signature orange hue. Shrimp paste introduces a savory umami kick, perfectly balanced with salt and black pepper. The addition of eggplant, green beans, and bok choy not only enhances nutrition but also adds texture. Finally, toasted rice powder thickens the sauce, making it velvety smooth.

Tips & Tricks

  • If you want a thicker sauce, add more toasted rice powder gradually until you reach your desired consistency.
  • For an extra kick, toast the shrimp paste lightly before adding it to the stew.
  • You can substitute oxtail with beef shank or tripe if you prefer.

Serving Suggestions

Kare-Kare is traditionally served with steamed white rice to soak up the delicious sauce. A side of bagoong (fermented shrimp paste) is often provided for those who want an extra burst of umami. Consider pairing it with a simple cucumber and tomato salad to cut through the richness.

Frequently Asked Questions

Can I use a different type of meat?
Yes, beef shank or tripe are great alternatives.
Is there a vegetarian version?
Try substituting the meat with tofu and mushrooms for a vegetarian twist.
What can I use instead of annatto powder?
Spanish paprika can be used as an alternative for color, though it will slightly alter the flavor.

Filipino Kare-Kare Recipe Walkthrough

Start by heating your pot over medium-high heat. Add a tablespoon of vegetable oil, enough to coat the bottom. Once shimmering, sear the oxtail pieces. You want them browned on all sides, which locks in the flavor.

Next, toss in the minced garlic and chopped onion. Sauté them until they're soft and fragrant, which should just take a couple of minutes. Stir in the peanut butter, annatto powder, and beef broth. Bring this mixture to a boil, ensuring everything is well combined.

Reduce the heat, cover the pot, and let it simmer. Patience is key here — you’re aiming for tender oxtail, which usually takes about two hours.

Once the oxtail reaches that melt-in-your-mouth stage, season your stew with shrimp paste, salt, and black pepper. Give it a good stir to distribute the seasoning.

Add the sliced eggplant and green beans, allowing them to cook until they’re just tender. Then, add the bok choy and toasted rice powder, letting it all simmer for an additional five minutes until the sauce thickens.

Now, you’re ready to serve this beautiful creation hot, paired perfectly with steamed rice.

Why You'll Love This Recipe

  • A unique blend of savory, nutty, and slightly sweet flavors that dance on your palate.
  • Tender, fall-off-the-bone oxtail that's been lovingly simmered to perfection.
  • Bright, colorful vegetables that add a satisfying crunch and balance.
  • A dish that doubles as both a centerpiece and a conversation starter at any meal.

Ingredients

2 lbs oxtail,1 tbsp vegetable oil,4 cloves garlic minced,1 large onion chopped,1 cup peanut butter,4 cups beef broth,2 tbsp annatto powder,1 tbsp shrimp paste,1 tsp salt,1/2 tsp black pepper,1 small eggplant sliced,1 cup green beans trimmed,1 bunch bok choy,1/4 cup toasted rice powder

Step-by-step Instructions

1. Heat the vegetable oil in a large pot over medium-high heat.
2. Sear the oxtail pieces until browned on all sides.
3. Add garlic and onion; sauté until softened.
4. Stir in peanut butter, annatto powder, and beef broth; bring to a boil.
5. Reduce heat, cover, and simmer for about 2 hours or until oxtail is tender.
6. Season with shrimp paste, salt, and pepper.
7. Add eggplant and green beans; cook until vegetables are tender.
8. Stir in bok choy and toasted rice powder; simmer for an additional 5 minutes.
9. Serve hot with steamed rice.

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