Kare-Kare
Dive into the rich and comforting flavors of Kare-Kare, a classic Filipino stew known for its creamy peanut sauce and tender oxtail. This traditional dish combines the luxurious texture of slow-cooked oxtail with a medley of vibrant vegetables like banana heart, eggplant, string beans, and bok choy, creating a perfect harmony of tastes and textures. Enhanced with rice flour for a thick, velvety consistency and a touch of annatto for its signature golden hue, this peanut-based stew is seasoned with fish sauce for an umami kick. Simmered to perfection, Kare-Kare is best served with steamed rice and a side of bagoong (fermented shrimp paste) for an authentic experience. Perfect for cozy family dinners or festive gatherings, this Filipino staple is a must-try comfort food that celebrates bold, earthy flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 2 pounds Oxtail
- 8 cups Water
- 1 cup Peanut butter
- 2 tablespoons Rice flour
- 1 tablespoon Annatto powder
- 4 cloves Garlic, minced
- 1 medium Onion, chopped
- 1 Banana heart (puso ng saging), sliced
- 2 large Eggplants, sliced
- 1 bunch String beans, cut into 2-inch pieces
- 1 bunch Bok choy (pechay)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fish sauce
- 3 tablespoons Cooking oil
Instructions
Begin by rinsing the oxtail thoroughly under cold water.
In a large pot, add the oxtail and 8 cups of water. Bring to a boil over high heat, then reduce to a simmer. Allow it to cook for 2 to 3 hours or until the oxtail is tender. Skim off any impurities that rise to the surface.
Once the oxtail is tender, remove it from the pot and set it aside. Reserve the broth.
In a separate large pan, heat the cooking oil over medium heat. Sauté the garlic and onions until they become fragrant and the onions are translucent, about 3 minutes.
Add the annatto powder to the pan and stir until the mixture is well coated.
Dissolve the rice flour in a cup of the reserved oxtail broth to make a slurry. Mix well to avoid lumps.
To the pan, add the peanut butter and the rice flour slurry. Stir until the mixture is smooth and creamy.
Gradually pour in the remaining oxtail broth, stirring continuously. Continue stirring until the sauce thickens.
Add the cooked oxtail back into the pan with the sauce and let it simmer for 10 minutes, absorbing the flavors.
Season with fish sauce, salt, and ground black pepper.
Add the banana heart, eggplant, and string beans to the pot. Simmer for another 10 minutes, or until the vegetables are tender.
Finally, add the bok choy and cook for an additional 2-3 minutes until just wilted.
Serve the kare-kare hot with steamed rice and a side of bagoong (fermented shrimp paste).
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 10.9 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 164 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1293 mg | 28% | |
*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.
