Kare-Kare is a rich and savory Filipino oxtail stew, renowned for its creamy peanut sauce and vibrant medley of vegetables. This traditional dish, often served at celebrations, combines tender oxtail, tripe, or pork with eggplant, string beans, and bok choy, all simmered in a thick, nutty broth. Paired with bagoong (fermented shrimp paste), kare-kare delivers a unique balance of earthy, savory, and slightly sweet flavors that embody Filipino comfort food at its finest.
This step-by-step recipe focuses on Oxtail Kare-Kare, a classic version that’s authentic and approachable. Perfect for special occasions or a hearty family meal, this guide will help you master this beloved Filipino dish with ease.
Ingredients (Serves 4-6)
- Protein:
- 1 kg (2.2 lbs) oxtail, cut into 2-inch pieces
- 200g (7 oz) beef tripe, cleaned and cut into bite-sized pieces (optional)
- Vegetables:
- 1 medium eggplant, sliced into 1-inch rounds
- 1 bundle string beans (sitaw), cut into 2-inch lengths
- 1 bundle bok choy (pechay), leaves separated
- 1 small banana blossom (puso ng saging), outer layers removed, sliced, and soaked in water with lemon juice
- 1 medium onion, sliced
- 4 cloves garlic, minced
- Sauce Base:
- 1 cup smooth peanut butter (unsweetened, natural preferred)
- 2 tablespoons annatto powder (atsuete) or 1/4 cup annatto seeds
- 2 tablespoons toasted rice flour (for thickening)
- 2 tablespoons fish sauce (patis)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- Other:
- 8 cups water (or beef broth for richer flavor)
- 2 tablespoons cooking oil
- 1/4 cup bagoong alamang (fermented shrimp paste), for serving
- Optional:
- 1 tablespoon sugar (to balance flavors, optional)
- 1-2 long green chilies (siling pansigang), for garnish
Equipment Needed
- Large pot (at least 5-quart capacity)
- Small saucepan (for annatto oil)
- Wooden spoon
- Knife and cutting board
- Strainer (if using annatto seeds)
- Measuring cups and spoons
- Ladle for serving
- Mortar and pestle or blender (for rice flour, if not pre-ground)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Begin by prepping all ingredients to streamline the cooking process. Rinse the oxtail under cold water to remove any bone fragments, and pat dry with paper towels. If using tripe, clean thoroughly by boiling it in water with a tablespoon of vinegar for 10 minutes, then rinse and cut into bite-sized pieces. For the vegetables, slice the eggplant into 1-inch rounds, cut the string beans into 2-inch lengths, and separate the bok choy leaves. For the banana blossom, remove tough outer layers, slice thinly, and soak in water with a squeeze of lemon juice to prevent browning. Mince the garlic and slice the onion.
Tip: If using fresh annatto seeds, soak them in 1/4 cup hot water for 10 minutes to extract the color. If using toasted rice flour, you can make your own by toasting uncooked rice in a dry pan until golden, then grinding it into a fine powder using a mortar and pestle or blender.
Step 2: Boil the Oxtail (and Tripe)
In a large pot, place the oxtail (and tripe, if using) and cover with 8 cups of water or beef broth. Bring to a boil over high heat, then reduce to a simmer. Skim off any scum or foam that rises to the surface with a ladle to keep the broth clear. Cover and simmer for 2-3 hours, or until the oxtail is tender and the meat begins to pull away from the bone. If using tripe, it will cook faster (about 1-1.5 hours), so check periodically.
Tip: A pressure cooker can reduce oxtail cooking time to 45-60 minutes. Ensure the meat is fork-tender but not falling apart.
Step 3: Prepare the Annatto Oil
While the oxtail simmers, prepare the annatto oil for the sauce’s vibrant color. In a small saucepan, heat 2 tablespoons of cooking oil over medium heat. If using annatto seeds, add them to the oil and stir for 2-3 minutes until the oil turns a deep orange-red. Strain the seeds, reserving the colored oil. If using annatto powder, dissolve 2 tablespoons in 1/4 cup warm water and set aside.
Tip: Annatto gives kare-kare its signature hue without altering the flavor. Be careful not to burn the seeds, as it can make the oil bitter.
Step 4: Cook the Aromatics and Build the Sauce
Once the oxtail is tender, remove it from the pot and set aside, reserving the broth. In the same pot, heat 1 tablespoon of the annatto oil (or regular cooking oil if you used powder). Sauté the minced garlic and sliced onion for 2-3 minutes until fragrant and translucent. Add the peanut butter and stir for 1 minute to combine with the aromatics. Gradually pour in 4 cups of the reserved broth, stirring constantly to create a smooth sauce. If the sauce is too thick, add more broth, 1/2 cup at a time.
Tip: Use natural peanut butter to avoid unwanted sweetness. Stir continuously to prevent the peanut butter from sticking to the pot.
Step 5: Thicken the Sauce
Sprinkle 2 tablespoons of toasted rice flour into the sauce, stirring to dissolve completely. This thickens the kare-kare to its characteristic creamy consistency. If using annatto powder, add the dissolved powder now for color. Season with 2 tablespoons of fish sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer the sauce for 5 minutes, stirring occasionally. Taste and adjust with more fish sauce or a pinch of sugar if the sauce needs balancing.
Tip: If the sauce is too thick, thin it with additional broth. It should be creamy but pourable, not pasty.
Step 6: Add the Oxtail and Vegetables
Return the cooked oxtail (and tripe, if using) to the pot, stirring to coat in the peanut sauce. Add the eggplant, string beans, and banana blossom. Simmer for 8-10 minutes until the vegetables are tender but still crisp. Add the bok choy leaves and green chilies (if using) in the last 2 minutes of cooking to retain their vibrant color and texture.
Tip: Don’t overcook the vegetables—eggplant and bok choy can become mushy if left too long. The banana blossom adds a subtle earthy flavor but can be omitted if unavailable.
Step 7: Taste and Adjust
Taste the kare-kare and adjust the seasoning with more fish sauce, salt, or pepper as needed. The sauce should be rich, nutty, and slightly savory, with the vegetables and meat fully integrated. If the sauce is too strong, dilute with a bit more broth.
Step 8: Serve with Bagoong
Transfer the kare-kare to a large serving bowl or individual plates, ensuring each portion has oxtail, vegetables, and plenty of sauce. Serve hot with steamed jasmine rice and a small dish of bagoong alamang on the side. The salty, umami-rich shrimp paste is essential for dipping or mixing into the stew to enhance its flavor.
Serving Suggestion: For a traditional Filipino experience, serve kare-kare family-style with a bowl of bagoong for everyone to share. Encourage diners to mix a small amount of bagoong into their portion to taste the signature kare-kare flavor profile.
Cooking Tips for Perfect Kare-Kare
- Protein Variations: Swap oxtail for pork hock, beef shank, or even chicken for a lighter version. For a vegetarian take, use tofu and mushrooms, but adjust cooking times accordingly.
- Bagoong Quality: Use high-quality fermented shrimp paste for the best flavor. If it’s too salty, rinse lightly or mix with a touch of calamansi juice before serving.
- Vegetable Substitutions: If banana blossom is unavailable, use green beans or cabbage. Okra is a great addition for extra texture.
- Thickening Alternatives: If toasted rice flour is unavailable, cornstarch (1 tablespoon mixed with 2 tablespoons water) can work, but rice flour gives a more authentic texture.
- Annatto Options: Annatto powder is easier to use than seeds, but seeds provide a deeper color. Turmeric can be a last-resort substitute but alters the flavor slightly.
- Make It Spicier: Add chopped siling labuyo (bird’s eye chili) to the sauce for a spicy kick, popular in some regions.
Why You’ll Love This Kare-Kare
Kare-Kare is a celebration of Filipino culinary heritage, blending the richness of peanuts with the heartiness of oxtail and the freshness of vegetables. The creamy sauce, vibrant vegetables, and bold bagoong create a symphony of flavors that’s both comforting and festive. This recipe stays true to tradition while offering practical tips for home cooks. Whether you’re preparing it for a special occasion or a cozy dinner, kare-kare will impress with its depth and authenticity.
Nutritional Information (Per Serving, Approx.)
- Calories: 500-550 kcal
- Protein: 30g
- Fat: 35g
- Carbohydrates: 20g
- Fiber: 5g
- Sodium: 900mg (varies with fish sauce and bagoong)
Storage and Reheating
- Storage: Store leftover kare-kare in an airtight container in the fridge for up to 3 days. The sauce may thicken as it sits.
- Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of water or broth to loosen the sauce. Stir gently to avoid breaking the vegetables. Microwave reheating is not recommended, as it can make the sauce oily.
Final Thoughts
Kare-Kare is a labor of love, but the result is a dish that’s deeply satisfying and quintessentially Filipino. The creamy peanut sauce, tender oxtail, and vibrant vegetables make every bite a delight, while the bagoong adds that unmistakable umami kick. This recipe is perfect for anyone looking to explore Filipino cuisine or recreate a taste of home. Serve it with pride at your next gathering, and watch it become a crowd favorite.