Kare-Kare Recipe (Filipino Oxtail Stew in Peanut Sauce)

Kare Kare (Filipino Beef Stew in Peanut Sauce) in a serving bowl, topped with steamed veggies

Kare-Kare Recipe (Filipino Oxtail Stew in Peanut Sauce)

Kare-kare is a Filipino oxail stew in a rich peanut sauce, served with rice and bagoong (shrimp paste). Includes easy swaps and pressure cooker version.

Prep Time20

Cook Time3

Course: Main Course

Cuisine: Filipino

Keyword: Filipino Beef and Peanut Stew, Kare Kare Recipe, Kare-Kare

Servings:

Calories: 949kcal

Author: Mike Hultquist

Equipment

1 Large Pot

Ingredients

Meat & Broth

3 pounds oxtail cut into sections (or use 3 lb beef chuck roast, cut into 2-inch chunks - or beef shank)
Salt and black pepper to taste
2-3 tablespoons oil
1 medium onion sliced
5-6 cloves garlic minced
7-9 cups water or unsalted beef stock or as needed (enough to cover the oxtail by 1-2 inches)
2 tablespoons fish sauce divided (use 1 tablespoon for simmering, then 1 tablespoon at the end to taste)

Peanut Sauce / Thickener

¼ cup rice flour toasted in a dry pan until lightly golden (swap: ½ cup toasted rice, ground; or 2-3 tablespoons cornstarch slurry as a shortcut)
¾ to 1 cup creamy peanut butter
1 tablespoon ground annatto atsuete powder, plus more as needed for color (swap: annatto seeds infused in hot water/oil; or 1-2 teaspoons paprika for color only)
1 tablespoon brown sugar optional (use up to 2 tablespoons if you like it slightly sweeter)

Vegetables

1 large Chinese eggplant sliced into thick batons (swap: 1 small globe eggplant, cubed)
8 ounces long beans or green beans cut into 2-3 inch pieces
1 bunch bok choy/pechay (swap: baby bok choy, or napa cabbage wedges)

For Serving

Steamed white rice
Bagoong alamang shrimp paste, on the side
Crushed toasted peanuts for topping (optional but great)

US Customary - Metric

Instructions

STOVETOP COOKING

Brown the Oxtail. Season the oxtail with salt and pepper. Heat the oil in a large pot over medium heat. Add the oxtails and brown on all sides, 3-5 minutes per side. Transfer the oxtails to a plate and set aside.
Make the Broth & Simmer. Add the onion to the pot and cook 4-5 minutes to soften.
Add the garlic and cook, stirring, 30 seconds, until fragrant.
Deglaze the pot with ¼ cup stock or water and scrape up the browned bits from the bottom.
Return the browned oxtail to the pot. Add water/stock to cover the oxtail by 1-2 inches (typically 7-9 cups, but it depends on your pot). Bring to a boil, then skim any foam/scum from the surface.
Stir in 1 tablespoon fish sauce and black pepper to taste.
Reduce heat and simmer steadily partially covered 2½-3 hours, until the oxtail is very tender. (If you prefer a thicker stew, keep the lid more open to reduce faster.) If the liquid reduces too much, add up to 1 cup water or stock.
Turn off heat. Transfer oxtails to a bowl. Reserve the broth (strain if desired for a cleaner stew), and return it to the pot.
Toast the Rice Flour & Make a Smooth Slurry. In a dry skillet over medium heat, toast the rice flour until lightly golden and nutty-smelling, 3-6 minutes, stirring often.
Whisk the toasted rice flour with about 1 cup warm broth from the pot in a bowl until smooth, then whisk it back into the pot.
Finish the Peanut Sauce. Whisk in the peanut butter, annatto, and optional brown sugar until smooth and creamy. Keep the stew at a gentle simmer after adding peanut butter (avoid a hard boil).
Add the tender oxtail back to the pot and simmer 10-15 minutes to thicken. If it gets too thick, loosen with more broth (or a splash of water).
Taste and adjust with the remaining 1 tablespoon fish sauce and/or salt as needed.

VEGETABLES

Bring a large pot of water to a boil.
Blanch the eggplant 2-3 minutes until just pliable - blanch the beans 1-2 minutes to slightly soften; blanch the bok choy 30 seconds until bright green.
Drain and set aside. (Shortcut: you can simmer the veggies in the finished sauce just until tender-crisp.)

TO SERVE

Ladle kare-kare into bowls or deep plates (with steamed rice, if desired). Top with blanched vegetables and serve with shrimp paste (bagoong) and crushed peanuts on the side.

Notes

Pressure Cooker Option: Brown the oxtail and sauté onion/garlic as written, then pressure cook with water/stock (cover by ~1 inch) for 40-45 minutes (for oxtail), with natural release. Proceed with the peanut sauce steps using the broth.

Nutrition