Kare Kare
Experience the rich, bold flavors of Filipino cuisine with Kare Kare, a comforting oxtail stew infused with a creamy peanut sauce and vibrant annatto coloring. This iconic dish is a true celebration of hearty ingredients like tender oxtail, nutty peanut butter, and a medley of garden-fresh vegetables including eggplant, banana hearts, bok choy, and green beans. Simmered to perfection, its thick, savory sauce pairs beautifully with steamed rice and a dollop of umami-packed shrimp paste on the side. Perfect for family gatherings or special occasions, Kare Kare is both a satisfying meal and a showcase of traditional Filipino cooking techniques that nurture flavor through slow simmering and careful layering of ingredients.
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Recipe Information
Ingredients
- 2 pounds Oxtail, cut into 2-inch pieces
- 8 cups Water
- 1 cup Peanut butter
- 2 tablespoons Rice flour
- 2 tablespoons Annatto seeds
- 3 tablespoons Cooking oil
- 3 cloves Garlic, minced
- 1 medium Onion, sliced
- 2 pieces Eggplant, sliced into 1-inch rounds
- 1 cup Banana hearts, sliced
- 1 bunch Bok choy, cut into 2-inch pieces
- 1 cup Green beans, cut into 2-inch pieces
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Shrimp paste
Instructions
In a large pot, add the oxtail and pour in enough water to cover the meat. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the oxtail is tender. Skim off any foam or impurities that rise to the top.
While the oxtail is cooking, soak the annatto seeds in 1/4 cup of warm water for about 10 minutes, then strain and set aside the annatto water for coloring.
In a separate pan, heat the cooking oil over medium heat. Add garlic and onion, sauté until fragrant and the onion is translucent, about 3-5 minutes.
Add the peanut butter and rice flour to the pan, stirring well to combine. Cook for about 2 minutes to develop the flavors.
Pour in some of the oxtail broth (about 2 cups) into the pan with the peanut mixture, stirring continuously to avoid lumps.
Mix in the annatto water for color. Continue to simmer until the sauce thickens, adjusting the consistency with more broth if needed.
Once the oxtail is tender, add the prepared peanut sauce to the pot with the meat.
Add the eggplant, banana hearts, and green beans. Cook for about 10 minutes or until the vegetables are tender.
Stir in the bok choy and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.
Serve hot with steamed rice and a side of shrimp paste.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 2742 mg | 119% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 10.4 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1302 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.
