Authentic Kare-Kare Recipe – Filipino Oxtail Peanut Stew
Kare Kare recipe
Today on the Takrecipe website, we bring you a classic Filipino comfort dish—Kare-Kare! This rich and nutty stew features slow-cooked oxtail, tripe, and beef shank bathed in a thick, flavorful peanut sauce. Paired with blanched vegetables and served with bagoong (fermented shrimp paste), this dish is a staple in Filipino cuisine, often enjoyed during special occasions and family gatherings. If you’re craving a deeply savory, mildly sweet, and velvety dish, Kare-Kare is the perfect recipe to try!
Ingredients
- For the Stew:
- 1 kg (2.2 lbs) oxtail, cut into 2-inch pieces
- 500 g (1.1 lbs) beef tripe (optional)
- 500 g (1.1 lbs) beef shank (optional)
- 8 cups water (for boiling)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp annatto seeds (or 1 tbsp annatto powder)
- 3 tbsp cooking oil
- 1/2 cup peanut butter (or ground roasted peanuts)
- 2 tbsp toasted rice powder (for thickening)
- 4 cups beef broth
- Salt and pepper to taste
- For the Vegetables:
- 1 bunch string beans, cut into 2-inch pieces
- 2 small eggplants, sliced into rounds
- 1 bunch pechay (bok choy)
- For Serving:
- Bagoong alamang (fermented shrimp paste)
Boil the Meat
In a large pot, boil the oxtail, tripe, and beef shank in 8 cups of water for about 1.5 to 2 hours until tender. Skim off any impurities and excess fat that float to the surface. Once the meat is tender, remove it from the pot and reserve the broth for later use.
Prepare the Sauce
In a separate pan, heat 3 tbsp cooking oil over medium heat. Add annatto seeds and let them steep for about 2 minutes to release their color. Remove the seeds and discard them, leaving the infused oil. (If using annatto powder, just stir it into the oil.) Sauté onions and garlic in the annatto oil until fragrant. Add the cooked oxtail, tripe, and beef shank to the pan. Stir well to coat the meat with the aromatics.
Make the Peanut Sauce
Pour in 4 cups of the reserved beef broth and let it simmer for 10 minutes. Stir in peanut butter and mix until fully dissolved. (For a more traditional taste, use finely ground roasted peanuts.) Add toasted rice powder to thicken the sauce and mix well. Let the stew simmer for another 5-10 minutes until the sauce becomes thick and creamy. Season with salt and pepper to taste.
Prepare the Vegetables
While the sauce is simmering, blanch the string beans, eggplants, banana heart, and pechay in boiling water for 2-3 minutes. Drain and set aside.
Serve the Kare-Kare
Arrange the blanched vegetables around the stew in a serving bowl. Serve hot with steamed rice and a side of bagoong alamang to enhance the flavor.
Cooking Tips:
Use Natural Peanut Butter:
🟢Opt for unsweetened peanut butter or freshly ground peanuts for a more authentic taste.
Toasted Rice Powder Substitute:
🟢If you don’t have toasted rice powder, you can blend a tablespoon of cooked rice and toast it in a dry pan until golden before grinding it into a fine powder.
Bagoong Balance:
🟢If bagoong is too salty for your liking, mix it with a bit of sugar and calamansi juice to balance the flavors.