How to Make Authentic Filipino Kare-Kare: Oxtail and Peanut Stew
Slow-cooked, rich, and nutty: Discover the secrets to making classic Filipino Kare-Kare at home.
Kare-Kare: The Filipino Oxtail and Peanut Stew
Kare-Kare is a beloved dish in Filipino cuisine, renowned for its rich peanut sauce, tender oxtail, and a bounty of hearty vegetables. Whether served during festive gatherings or enjoyed as comforting family fare, Kare-Kare brings together slow-cooked meats and crisp vegetables in a savory, nutty stew.
What is Kare-Kare?
Kare-Kare is a Filipino stew featuring slow-simmered oxtail (sometimes with tripe or other beef cuts) in a sauce thickened by ground rice and enriched with peanut butter. Batons of eggplant, crisp string beans, tender bok choy, and banana heart or banana blossom round out the medley. A signature golden hue—courtesy of annatto—gives Kare-Kare its distinctive appearance.
This stew is traditionally served with bagoong (fermented shrimp paste) on the side, which adds a burst of salty, umami flavor to balance the mild and subtly sweet peanut sauce.
Ingredients for Classic Kare-Kare
The hallmark of a great Kare-Kare is to use fresh, quality ingredients. Here’s what you’ll need:
- Oxtail (about 3 pounds), cut into serving sizes
- Beef tripe or beef chuck (optional, for added richness)
- Banana heart/blossom (if available), sliced
- Eggplant, ends trimmed, sliced into 1-inch rounds
- String beans (sitaw), cut into 2 or 3-inch pieces
- Bok choy or pechay, leaves separated
- Peanut butter (all-natural preferred, about 1/2 cup)
- Ground peanuts (optional, for extra texture)
- Toasted rice flour (for thickening the sauce)
- Annatto seeds or powder (for color)
- Onion, sliced
- Garlic, minced
- Fish sauce (patis), for seasoning
- Water or beef broth
- Salt and freshly ground pepper
- Bagoong (fermented shrimp paste), for serving
Essential Steps to Making Kare-Kare
Mastering Kare-Kare is about layering flavors and textures. Here’s a step-by-step guide:
1. Prepare and Cook the Meat
- Start by rinsing oxtail and (if using) tripe or chuck under running cold water. Trim excess fat as needed.
- Place the oxtail in a large pot. Cover with water and bring to a boil. Skim off any scum that rises to the surface for a clean broth.
- Lower the heat, cover, and simmer until the oxtail is fork-tender. This takes 2 to 3 hours using a traditional method, or around 30–40 minutes in a pressure cooker.
- Reserve the broth for the sauce. Set the oxtail aside.
2. Prepare the Banana Heart (if using)
- Peel off the tough outer layers of the banana heart to reveal the tender core.
- Slice into rounds and soak in salted cold water, squeezing gently to remove bitterness. Blanch briefly, then set aside.
3. Blanch the Vegetables
- In the same pot of boiling water, blanch the eggplant, string beans, and bok choy until just tender but Crisp. Remove with a slotted spoon and set aside separately.
4. Prepare the Sauce
- Toast rice flour in a dry pan over medium heat, stirring, until fragrant and light golden brown. Set aside.
- Extract annatto color by soaking annatto seeds in warm water or using annatto powder dissolved in broth. Strain and set the colored liquid aside.
- In a bowl, combine toasted rice flour, annatto liquid, and about 1 cup of reserved broth. Whisk until smooth with no lumps.
5. Build the Stew
- In a large pot, heat a small amount of oil. Sauté onion and garlic until soft and fragrant.
- Add cooked oxtail and brown lightly, seasoning with fish sauce.
- Add the remaining reserved broth to the pot. Pour in the rice flour–annatto mixture while stirring.
- Stir in the peanut butter (and crushed peanuts, if using) until melted and smoothly blended into the liquid.
- Season with salt and freshly ground pepper. Simmer the stew gently for 7–10 minutes until the sauce thickens.
6. Finish with Vegetables
- Gently return the blanched vegetables and banana heart to the pot. Simmer just until heated through and vegetables remain Vibrant and crisp-tender.
Serving Kare-Kare
Kare-Kare is best served hot, spooned over steamed white rice with a generous dollop of bagoong on the side. The richness of the peanut sauce marries perfectly with the salty tang from the shrimp paste, making every bite balanced and deeply satisfying.
Tips for the Best Kare-Kare
- Choose the right cut of meat: Oxtail is traditional for its gelatinous texture, but beef shank or brisket also work well for a quicker-cooking option.
- Sauce consistency matters: Adjust the amount of toasted rice flour to get that essential creamy, thick sauce—it should coat the back of a spoon but not be stodgy.
- Vegetables should be crisp-tender, not mushy. Add or blanch them separately to control doneness.
- Don’t skip the annatto: The vibrant color is part of Kare-Kare’s visual and flavor appeal.
- Natural peanut butter produces a richer, more authentic flavor. Avoid overly sweetened varieties.
- Prepare bagoong ahead: Sautéed bagoong alamang adds extra depth. Taste before serving, as it can be very salty.
Variations and Ingredient Substitutes
| Traditional Ingredient | Substitute Options |
|---|---|
| Oxtail | Beef shank, beef brisket, or pork hock |
| Banana heart | Chayote, celery, or omit entirely |
| Pechay/bok choy | Napa cabbage or spinach |
| Fish sauce | Soy sauce or salt to taste (for vegetarian/vegan option) |
| Peanut butter | Fresh ground peanuts or almond butter (for allergies) |
Make-Ahead, Storage, and Reheating Tips
- Advance Prep: The stew can be cooked (without vegetables) up to 2 days in advance. Simply reheat and add blanched vegetables before serving.
- Storage: Store leftovers covered in the refrigerator for up to 3 days. The sauce may thicken further; add a splash of water or broth when reheating.
- Freezing: Kare-Kare freezes well; freeze the meat and sauce in airtight containers (without vegetables) for up to 1 month. Thaw and reheat gently, then add freshly cooked vegetables.
Nutritional Highlights
Kare-Kare is a protein-rich dish thanks to the tender oxtail and peanut-based sauce, which also adds healthy monounsaturated fats. Balance your meal with steamed rice and a variety of vegetables for fiber and vitamins.
Frequently Asked Questions (FAQs)
Q: Can I make Kare-Kare vegetarian or vegan?
A: Yes! Substitute oxtail with firm tofu, and use hearty vegetables like eggplant, bok choy, and string beans. Swap fish sauce for soy sauce, and consider adding mushrooms for extra depth.
Q: How can I reduce the cooking time?
A: Use a pressure cooker or Instant Pot to tenderize oxtail or beef quickly (around 30–40 minutes).
Q: What’s the best type of peanut butter for Kare-Kare?
A: All-natural or unsweetened peanut butter yields the best flavor. Commercial brands with added sugar can make the sauce overly sweet.
Q: Can I use store-bought Kare-Kare mix?
A: Yes, you may use sachets of Kare-Kare mix for a shortcut. However, the homemade blend of toasted rice and natural peanut butter delivers a richer, more complex sauce.
Q: How do I serve Kare-Kare traditionally?
A: Serve steaming hot over white rice, accompanied by salted sautéed shrimp paste (bagoong alamang) on the side. Diners can spoon desired amounts onto their Kare-Kare for extra flavor.
Final Thoughts: Why Kare-Kare Endures
As a center-stage dish at Filipino celebrations, Kare-Kare is more than just a hearty stew—it’s a reflection of communal dining and the diverse tapestry of Philippine culinary heritage. Its velvety peanut sauce, succulent oxtail, and crisp vegetables make it a memorable comfort food, best shared with friends and family.
Try More Filipino Classics
- Pancit Canton (Stir-Fried Noodles)
- Sinigang na Baboy (Pork and Tamarind Soup)
- Lechon Kawali (Crispy Pork Belly)
- Adobong Manok (Chicken Adobo)
