Dairy-Free Kare-Kare
Indulge in the rich, nutty flavors of this *Dairy-Free Kare-Kare*, a modern twist on the classic Filipino comfort food that remains true to its traditional roots. Simmered oxtail creates a melt-in-your-mouth base for this hearty stew, while the signature creamy sauce made with all-natural peanut butter and vibrant annatto powder ensures it's both dairy-free and delicious. Packed with tender eggplant, banana blossoms, green beans, and crisp bok choy, this dish is a vegetable-lover's dream, delivering bold flavors and wholesome ingredients in every bite. Perfect for a comforting meal, it's best paired with steamed rice and optionally served alongside a dollop of savory fermented shrimp paste (bagoong). Whether you're embracing a dairy-free diet or exploring traditional Filipino cuisine, this Kare-Kare variation is a satisfying, family-style dish you'll want to make again and again.
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Recipe Information
Ingredients
- 2 pounds Oxtail
- 8 cups Water
- 1 tablespoon Salt
- 2 tablespoons Cooking Oil
- 1 large Onion
- 4 cloves Garlic
- 1 cup Peanut Butter
- 2 teaspoons Annatto Powder
- 2 medium Eggplant
- 1 cup Banana Blossoms
- 1 bunch Bok Choy
- 1 cup Green Beans
- 1 teaspoon Ground Black Pepper
- 2 tablespoons Soy Sauce or Tamari (for gluten-free)
Instructions
Rinse the oxtail pieces under cold water. In a large pot, combine the oxtail, 8 cups of water, and 1 tablespoon of salt. Bring to a boil over high heat, then reduce the heat to low and let simmer for about 90 minutes or until the oxtail is tender. Skim off any foam that rises to the surface.
While the oxtail is cooking, slice the onion and mince the garlic. Peel and slice the eggplants into thick rounds. Rinse the bok choy and trim the ends of the green beans.
In a separate large pan, heat 2 tablespoons of cooking oil over medium heat. Add the onions and garlic, sautéing until the onions are translucent.
Add the sautéed onions and garlic to the pot with the simmered oxtail. Stir in the peanut butter and annatto powder, mixing well until the peanut butter is fully dissolved in the broth.
Add the eggplant, banana blossoms, and green beans to the pot. Cover and let simmer for about 15 minutes, or until the vegetables are tender.
Stir in the ground black pepper and soy sauce or tamari for added flavor. Adjust the salt level if needed.
Finally, add the bok choy to the pot and stir gently. Cook for another 5 minutes or until the bok choy is wilted and tender.
Once everything is cooked to perfection, remove from heat. Serve the dairy-free Kare-Kare hot, traditionally with a side of steamed rice and a small bowl of fermented shrimp paste (bagoong) on the side (optional).
Nutrition Facts
Calories |
4614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.9 g | 386% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 13756 mg | 598% | |
| Total Carbohydrate | 190.6 g | 69% | |
| Dietary Fiber | 76.6 g | 274% | |
| Total Sugars | 84.6 g | ||
| Protein | 317.1 g | 634% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1163 mg | 89% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 9591 mg | 204% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
