A rich and creamy Filipino stew made with tender oxtail, vegetables, and peanut sauce — best enjoyed with bagoong!
Kare-Kare is a beloved Filipino comfort dish known for its thick, savory peanut sauce and tender meat, often served with bagoong (fermented shrimp paste). This dish is perfect for family gatherings or special occasions, offering a delightful balance of nutty, savory, and slightly sweet flavors.
Prepare the meat:
In a large pot, boil oxtail in water for 1.5 to 2 hours or until tender. Skim off any foam that forms on top. Once tender, set the meat aside and reserve the broth.
Make the annatto oil:
Soak annatto seeds in ½ cup warm water for about 10 minutes. Strain and discard the seeds, keeping the colored liquid.
Sauté the aromatics:
In a large pan, heat cooking oil over medium heat. Sauté the garlic and onion until fragrant and translucent.
Add peanut butter and broth:
Pour in the beef broth and peanut butter. Stir until well combined and smooth.
Thicken the sauce:
Add ground toasted rice and annatto water to the mixture. Stir continuously until the sauce thickens. Season with salt and pepper to taste.
Combine and simmer:
Add the cooked oxtail into the sauce. Simmer for 10 minutes until the flavors blend together.
Prepare the vegetables:
Blanch the string beans, eggplant, and pechay in boiling water for 2–3 minutes. Drain and arrange them on a serving platter.
Assemble and serve:
Pour the kare-kare sauce and meat over the vegetables, or serve them separately.
Serve hot with steamed rice and a side of bagoong alamang. 🍚
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You can replace oxtail with beef shank, tripe, or pork leg for a cheaper option.
Toasted rice powder helps thicken the sauce naturally — don’t skip it!
For a richer flavor, use homemade peanut butter instead of commercial ones.
Serve kare-kare with bagoong alamang (shrimp paste) — it balances the nutty flavor perfectly.
