Kare-Kare
Kare-Kare is a classic Filipino stew featuring tender oxtail and vegetables simmered in a rich, savory peanut sauce. It's traditionally served with bagoong (fermented shrimp paste) on the side to balance its sweetness.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 1,068 kcal
Allergen information: may contain milk, nuts, and peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 kgoxtail, cut into 2-inch (5.1 cm) pieces
- 2.5 lwater
- 1 pcsyellow onion, quartered
- 4 clovegarlic, minced
- 1 cuppeanut butter, smooth
- 0.25 cuprice flour
- 2 pcseggplant, sliced into 1-inch (2.5 cm) thick rounds
- 1 cuplong beans, cut into 2-inch (5.1 cm) pieces
- 1 pcsbok choy, separated into leaves
- 1 tspsalt
- 0.5 tspblack pepper, ground
annatto oil
- 2 tbspannatto seeds
- 0.25 cupvegetable oil
for serving
- 0.25 cupbagoong(optional)
Equipment
strainer · large pot · small saucepan · whisk
The method
Step by step
- 1
In a large pot, combine the oxtail, water, and quartered yellow onion.
Cook’s note: Ensure the water fully covers the oxtail. Add more if needed.
- 2
Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the oxtail is very tender.
About 3 hr
Cook’s note: Skim off any foam that rises to the surface during the first hour of simmering.
- 3
While the oxtail simmers, prepare the annatto oil. Heat the vegetable oil in a small saucepan over low heat.
About 5 min
- 4
Add the annatto seeds and cook gently for 5 minutes, or until the oil turns a deep orange-red color.
About 5 min
Cook’s note: Do not overheat the oil, as the seeds can burn quickly.
- 5
Strain the annatto seeds from the oil and set the colored oil aside. Discard the seeds.
About 2 min
- 6
Once the oxtail is tender, remove it from the pot and set aside. Strain the broth and reserve it, discarding the onion.
About 5 min
- 7
In the same large pot, heat a small amount of the annatto oil over medium heat.
About 1 min
- 8
Add the minced garlic and sauté until fragrant, about 1 minute.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 9
Stir in the peanut butter until well combined with the garlic and oil.
About 2 min
Cook’s note: Use a whisk to break up any lumps.
- 10
Gradually whisk in the reserved oxtail broth until the sauce is smooth and lump-free.
About 5 min
Cook’s note: Add the broth slowly to ensure a smooth consistency.
- 11
In a small bowl, dissolve the rice flour in a little water to create a slurry. Stir this into the peanut sauce.
About 2 min
Cook’s note: The rice flour will help thicken the sauce.
- 12
Return the cooked oxtail to the pot with the peanut sauce.
About 1 min
- 13
Add the sliced eggplant and long beans to the pot. Simmer for 5-7 minutes, or until the vegetables are tender-crisp.
About 7 min
Cook’s note: Avoid overcooking the vegetables to maintain their texture.
- 14
Stir in the bok choy leaves and cook for another 2-3 minutes, until just wilted.
About 3 min
- 15
Season the Kare-Kare with salt and black pepper to taste.
About 1 min
Cook’s note: Adjust seasoning as needed, keeping in mind the bagoong will add saltiness when served.
- 16
Serve hot, drizzled with more annatto oil if desired, and with bagoong on the side for dipping.
Cook’s note: Steamed white rice is the perfect accompaniment.
Per serving
Nutrition
- Calories
- 1,068.3kcal
- Protein
- 84g
- Carbs
- 23.7g
- Fat
- 72.2g
- Fibre
- 7.3g
- Sugar
- 8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Kare-Kare in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much.
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