Low Sodium Kare Kare
Indulge in the rich, nutty flavors of Filipino cuisine with this Low Sodium Kare Kare, a healthier twist on the traditional oxtail peanut stew. This heartwarming dish features tender, slow-cooked oxtail, creamy unsalted peanut butter, and a vibrant medley of vegetables including eggplant, bok choy, green beans, and banana blossoms—all simmered in an aromatic annatto-infused broth. The subtle balance of flavors is enhanced by low sodium fish sauce and a touch of ground black pepper, making it perfect for those watching their salt intake without compromising taste. Serve this irresistible, low sodium stew with a side of steamed rice for a satisfying and guilt-free comfort meal your family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Oxtail
- 1 cup Peanut butter, unsalted
- 2 tablespoons Annatto seeds
- 4 cloves Garlic, minced
- 1 medium Onion, chopped
- 2 medium Eggplant, sliced into rounds
- 1 bunch Bok choy, trimmed
- 1 cup Green beans, trimmed
- 1 cup Banana blossom, shredded
- 2 tablespoons Rice flour
- 2 tablespoons Fish sauce, low sodium
- 0.5 teaspoon Ground black pepper
- 8 cups Water
Instructions
In a large pot, place oxtail and cover with water. Bring to a boil, then reduce heat to a simmer and cook for about 1.5 hours or until the meat is tender. Skim off any impurities that rise to the surface.
While the oxtail is cooking, soak annatto seeds in 1/2 cup warm water for about 10 minutes. Strain and set the colored water aside, discarding the seeds.
In a separate pan, heat a bit of oil and sauté the garlic and onions until the onions are translucent.
Add the eggplant and cook for 5 minutes, until softened.
Mix the peanut butter with 1 cup of broth from the oxtail pot, blending until smooth. Set aside.
Once the oxtail is tender, add the peanut butter mixture, annatto water, and rice flour into the pot. Stir well to combine and let it simmer.
Add fish sauce, ground black pepper, bok choy, banana blossom, and green beans. Let it simmer for another 10-15 minutes until the vegetables are tender.
Adjust the seasoning to taste if necessary, avoiding additional salt to maintain low sodium content.
Serve hot with a side of plain steamed rice, optionally garnished with chopped green onions or a few drops of low sodium soy sauce for additional flavor.
Nutrition Facts
Calories |
4153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.1 g | 350% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 4458 mg | 194% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 48.6 g | ||
| Protein | 316.0 g | 632% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 878 mg | 68% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 7054 mg | 150% | |
*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.
