Filipino
Kare-Kare
A deeply comforting Filipino peanut stew with tender oxtail, toasted rice, annatto, and vegetables. Serve it with warm rice and a small spoonful of salty bagoong alamang on the side.
Watch it madeAbi Marquez · 1:01
Ingredients
- Oxtail, cut into pieces500g
- Water5 cups
- Yellow onion, quartered1 small
- Whole black peppercorns1/2 tsp
- Bay leaf1
- Vegetable oil2 tbsp
- Annatto seeds1 tbsp
- Garlic, minced3 cloves
- Yellow onion, finely chopped1/2 small
- Roasted unsalted peanuts, finely ground1/3 cup
- Unsweetened peanut butter2 tbsp
- Rice flour1 1/2 tbsp
- Eggplant, sliced diagonally1 small
- Sitaw or long beans, cut into 3-inch pieces1 cup
- Pechay or bok choy2 small bundles
- Banana blossom, sliced and soaked in salted water1 cup
- Fish sauce1 tsp
- Sautéed bagoong alamang, for serving2 tbsp
- Steamed white rice, for serving2 cups
Method
- Place the oxtail in a pot, cover with water, bring to a boil for 5 minutes, then drain and rinse to remove scum.
- Return the oxtail to the pot with 5 cups fresh water, quartered onion, peppercorns, and bay leaf.
- Simmer gently for 2 to 2 1/2 hours, skimming as needed, until the oxtail is tender and about 2 cups of broth remain.
- Strain and reserve the broth, keeping the oxtail pieces separate and discarding the onion, peppercorns, and bay leaf.
- Toast the rice flour in a dry pan over medium-low heat, stirring constantly, until light golden and nutty, then set aside.
- Warm the oil in a clean pot over low heat, add the annatto seeds, and cook for 1 to 2 minutes until the oil turns deep orange.
- Remove and discard the annatto seeds, then sauté the minced garlic and chopped onion in the annatto oil until softened.
- Add the reserved broth, ground peanuts, peanut butter, and toasted rice flour, whisking until smooth.
- Return the oxtail to the pot and simmer for 15 to 20 minutes, stirring often, until the sauce is thick and velvety.
- Season lightly with fish sauce, keeping the stew mild because the bagoong will be served alongside.
- In a separate pot of boiling water, blanch the sitaw, eggplant, banana blossom, and pechay until just tender, then drain.
- Arrange the vegetables with the oxtail in the peanut sauce and simmer for 2 minutes to bring everything together.
- Serve hot with steamed white rice and sautéed bagoong alamang on the side.
Common questions
Can I substitute oxtail in Kare-Kare, and what works best?
Yes. Beef shank, beef chuck, or pork hock are the closest substitutes because they become tender with long simmering and add richness. For a quicker version, use pre-cooked tripe or short rib, but the texture will be less traditional.
How long does Kare-Kare take to cook from start to finish?
Plan for about 3 to 3 1/2 hours total. The oxtail needs 2 to 2 1/2 hours simmering until tender, then the sauce and vegetables only take about 20 to 30 minutes to finish.
What are the most common mistakes when making Kare-Kare?
The biggest mistakes are boiling the oxtail too hard, which makes the broth cloudy, and adding too much peanut butter, which can overpower the dish. Also avoid skipping the rice flour thickener or overcooking the vegetables until mushy.
How should I store leftover Kare-Kare, and does it reheat well?
Store the stew and vegetables separately if possible in airtight containers for up to 3 to 4 days in the refrigerator. Reheat gently over low heat, adding a splash of water if needed, so the sauce stays smooth and doesn’t break.
What should I serve with Kare-Kare?
Serve Kare-Kare hot with steamed white rice, which balances the rich peanut sauce. Traditionally, it’s paired with bagoong alamang on the side for saltiness and contrast. Fresh cucumbers or a simple vegetable side also work well.