Kare-Kare is a classic Filipino stew with tender oxtail and vegetables in a rich peanut sauce. It's a comfort food that's hearty and full of savory flavor. A favorite for everyday family dinners or special occasions!
Kare-Kare is a hearty stew of oxtail simmered to tenderness and a slew of vegetables in a savory sauce made with toasted rice flour for thickening, annatto for color, and peanuts for a nutty flavor. This perennial Filipino favorite is usually served at family dinners, potlucks, and special occasions.
It's a true symbol of Filipino comfort food with roots in pre-colonial times. The name is thought to have come from the Tamil word βKariβ (curry), but although its golden color and thick consistency may be akin to curry, its rich, nutty flavor makes it uniquely Filipino.
Variations of Kare-Kare
While oxtail is traditional, there are variations of Kare-Kare for different preferences. Some versions include:
- Chicken Kare-Kare uses cut-up chicken as a quick-cooking protein option
- Kare-kareng Pata uses pork shanks instead of oxtail.
- Fried Tofu- a vegan alternative to meat
- Stewing beef and tripe are also popular choices
Ingredients you'll need
While the dish might have originated from curries of our Asian neighbors, it has evolved over the years to include mainly local ingredients.
- Oxtail- is known for its flavorful meat and gelatinous texture, which is incredibly tender when slow-cooked.
- Vegetables- the recipe uses banana heart, eggplant, long beans, and pechay for this recipe. Bok choy, cabbage, or Baguio beans are also good additions.
- Rice flour- provides a quick and easy alternative to whole rice grains. Toast in a dry skillet to bring out the aroma and flavor. Do not use glutinous rice flour! If you do not have rice flour, you can toast uncooked rice in a dry pan until golden brown, then grind it in a blender or pound it using a mortar and pestle.
- Peanut butter- a more effortless and quicker option than whole peanuts. Choose unsweetened peanut butter such as Skippy or ask for peanut butter na pangkare-kare if you're shopping at a Filipino wet market.
- Annatto powder- gives the stew its distinctive yellow-orange color. If using annatto seeds, soak them in water for a few minutes or heat them in oil to extract color. Add the colored water to the stew or use the atsuete oil for sauteing.
- Fish Sauce- for a salty and umami boost
- Aromatics- onion and garlic add depth of flavor
- Salt and Pepper- season the dish to taste, enhancing flavor and adding a touch of zing.
- Oxtail takes time to tenderize, so slow cooking is key, though a pressure cooker can speed things up.
- Donβt forget the bagoong! Its salty kick perfectly balances the rich, creamy peanut sauce.
How to Serve and Store
- Serve as a main dish with steamed rice for a hearty lunch or dinner. And no kare-kare is complete without ginisang bagoong! The salty, savory kick of bagoong is the perfect contrast to the creamy, nutty richness of the dish.
- Allow leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to 3 days or freeze for up to a month.
- Transfer to a saucepan over medium heat to reheat, stirring occasionally to ensure even heating. Add water or beef broth to loosen consistency, and adjust the seasonings as necessary.
Ingredients
- 3 pounds oxtail, cut into serving sizes
- water
- 1 banana heart
- 2 large eggplant, ends trimmed and cut into 1-inch thick
- 1 bundle long beans (sitaw) cut into 3-inch lengths
- 1 bundle pechay, ends trimmed and leaves separated
- ΒΌ cup rice flour
- 1 Β½ tablespoons annatto powder
- 1 cup peanut butter
- 1 tablespoon oil
- 1 onion, peeled and sliced thinly
- 5 cloves garlic, peeled and minced
- 2 tablespoons fish sauce
- salt and pepper to taste
- shrimp paste
Instructions
- Rinse oxtail under cold, running water and with a knife, trim excess fat. In a deep pot, place oxtails and enough water to cover. Over medium heat, bring to a boil, skimming any scum that accumulates to top.
- Lower heat, cover, and simmer, adding more water as needed to maintain 6 cups, for about 2 to 3 hours or until oxtails are easily pierced with a fork. Drain oxtail, reserving about 7 cups broth.
- Peel and discard the outer, fibrous skin layers of banana heart until you reach the lighter, softer core. Trim off stem and discard. Cut banana core into half and into fourths. In a bowl of cold salted water, place cut banana and soak for about 15 to 20 minutes. Using hands, squeeze to release bitter sap. Rinse with cold water and drain well, discarding liquid.
- In a pot over medium heat, bring about 4 cups water to a boil. Add banana heart and blanch for about 1 minute. With a slotted spoon, remove from liquid and set aside.
- Add eggplant and blanch for about 1 minute. With a slotted spoon, remove from liquid and set aside. Add long beans and blanch for about 1 minute. With a slotted spoon, remove from liquid and set aside. Add pechay and blanch for about 30 seconds. With a slotted spoon, remove from liquid and set aside.
- In a skillet over medium heat, add rice flour and cook, stirring occasionally, until lightly browned and toasted. In a bowl, combine toasted rice flour and ΒΌ cup reserved broth and whisk until smooth.
- In a bowl, combine toasted rice flour, annatto powder, and 1 cup of the reserved broth. Whisk until smooth and well blended. Set aside.
- In a large pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic. Add oxtail and cook, stirring occasionally, until lightly browned. Add fish sauce and cook for about 2 to 3 minutes.
- Add the remaining 6 cups of reserved broth and bring to a simmer. Add rice flour mixture and peanut butter, whisking well to prevent lumps. Season with salt and pepper to taste. Continue to simmer for about 7 to 10 minutes or until it begins to slightly thicken.
- Add blanched vegetables to the kare kare and cook for about 2 to 3 minutes or until heated through and tender yet crisp. Serve hot with shrimp paste on the side.
βThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.β
Joymanabit says
A π―/10!!!βββββββββββββββββββββββββ ββββββββββββββββββββββββββββββββββββββββββββββββββ I love it π π
Joymanabit says
Nice recipe π π π π π π.
Joymanabit says
Good recipe π π
Clarissa Saura says
Do you have video on oxtails kare kare
Elle G says
I'd like to try... haven't ever made anything Filipino. What can be used in place of banana heart? Thanks!
jack burton says
Banana heart is optional.
Ting says
I followed this recipe and I wasnβt disappointed. In fact, I was so happy the way it came out. So delicious! Iβm making it again soon. Thank you for sharing.
Ting says
I followed this recipe and I wasnβt disappointed. In fact, I was so happy the way it came out. So delicious. Itβs a keeper, and Iβm going to cook it again soon!
Emmeline Campomanes says
Excellent recipe and very simple to follow. I like the fish sauce instead of plain salt because it adds to a more flavorful kare kare. Thank you.
Liza says
I followed the step by step direction and the result is scrumptious!
Very very delicious!
Liza says
My very first time to make this and wow it is delicious, will make this again for sure.
Jedanz says
Yummβ¦craving since last week and finally made it last jight. It was my second time to cook this dish and this recipe stands out. My family really love esp my husband. So happy
Greg says
OMG! YOUR RECIPE IS AWESOME!!
I had a nostalgic moment after I've tasted the final product. It took me back in time when I was living in the Philippines. This is the way kare kare should be! Thank you so much for sharing this amazing recipe. πβ€οΈπ