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Kare-kare Recipe

Filipino · Main course · 140 min total

Kare-kare is a rich and savory Filipino oxtail stew made with peanut sauce and vegetables. This recipe delivers an authentic, home-cooked version that's perfect for special occasions.

Ingredients

• 2 lbs oxtail, cut into 2-inch pieces
• 1 lb beef tripe, cleaned and cut into chunks
• 1/2 cup peanut butter
• 1/4 cup annatto oil (or 1 tbsp annatto seeds soaked in 1/4 cup oil)
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tbsp fish sauce (patis)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 large eggplant, sliced into rounds
• 1 bunch bok choy (or pechay), ends trimmed
• 1/2 lb long beans (sitaw), cut into 3-inch lengths
• 1/2 cup ground toasted rice (or 2 tbsp rice flour mixed with 1/4 cup water)
• 4 cups beef broth (or water with bouillon)

Instructions

1. In a large pot, cover oxtail and tripe with water and bring to a boil. Boil for 5 minutes, then drain and rinse. This removes impurities.
2. Return meat to pot, add beef broth, and bring to a boil. Reduce heat, cover, and simmer for 1.5 to 2 hours until meat is tender. Add more water if needed.
3. While meat cooks, make annatto oil: heat oil in a small pan, add annatto seeds, and cook until oil turns red. Strain and discard seeds.
4. In a separate pot, heat annatto oil over medium heat. Sauté onion and garlic until soft.
5. Add peanut butter and stir until melted and fragrant. Add fish sauce, salt, and pepper.
6. Pour in about 2 cups of the meat broth from the simmering pot, stirring to combine. Bring to a simmer.
7. Transfer the cooked meat into the peanut sauce pot. Add remaining broth as needed to cover meat. Simmer for 10 minutes.
8. Add eggplant and long beans; cook for 5 minutes. Then add bok choy and cook for 2 more minutes.
9. Stir in ground toasted rice or rice flour slurry to thicken the sauce. Simmer for 2 minutes, adjusting seasoning with fish sauce or salt.
10. Serve hot with bagoong (shrimp paste) on the side.

Tips

• For a richer flavor, use a combination of oxtail and beef shank.
• If using rice flour, mix with water first to avoid lumps.
• Kare-kare is traditionally served with sautéed shrimp paste (bagoong alamang).
• Leftovers can be stored in the fridge for up to 3 days; reheat gently.

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