Filipino Kare-Kare

This traditional Filipino stew features tender oxtail and fresh vegetables swimming in a rich, creamy peanut sauce that's both savory and slightly sweet. The signature amber color from annatto makes this dish as beautiful as it is delicious, perfect for special occasions or when you want to bring authentic Filipino flavors to your table.

No ratings yet

Print Pin Save

Course: Main Course

Cuisine: Asian

Keyword: Filipino

Prep Time: 30

Cook Time: 3

Total Time: 3 30

Servings:

Calories: 485kcal

Equipment

Chef's Knife

Chopping Board

Large Saucepan

Ingredients

2 –3 lbs oxtail and/or beef shank chunks
1 lb ox tripe optional
6 –12 cups water
1 tbsp garlic minced
1 –2 onions chopped
2 tbsp oil
1 –2 banana blossoms or hearts; optional
5 –7 long string beans cut into 2-inch pieces
2 Japanese eggplants sliced
2 –3 bunches bok choy or pechay
1 cup peanut butter unsweetened, if possible
2 tbsp annatto powder seeds, or annatto water
1 –2 tbsp fish sauce
¼ cup ground rice or rice flour; optional
Salt and black pepper to taste

Instructions

In a large pot, heat oil over medium-high heat. Sauté garlic and onions until fragrant.
Add oxtail and tripe (if using), cooking until browned on all sides.
Add water and bring to a boil. Skim off any scum that rises to the surface.
Reduce heat and simmer until meat is tender, approximately 1-3 hours depending on cut.
Strain the cooking liquid and reserve the braising liquid. Set meat aside.
In the same pot, sauté additional onion and garlic in oil until softened.
Return the meat to the pot, then add eggplant and string beans. Cook for 5 minutes.
Mix in peanut butter, annatto, and enough braising liquid to create a sauce consistency.
Simmer for 10-15 minutes, stirring occasionally.
If needed, thicken with ground rice until the sauce becomes glossy.
Add bok choy in the last 3-5 minutes of cooking.
Season with salt, pepper, and fish sauce to taste.

Notes

Natural peanut butter works best as it contains no added sugar that might make the sauce too sweet.

If you can't find annatto, you can substitute with a small amount of paprika for color, though the flavor will be slightly different.

The dish can be made ahead through step 4 and refrigerated for up to 2 days before finishing.

Traditional accompaniments include bagoong (fermented shrimp paste) and steamed white rice.

Banana blossoms should be soaked in salted water to remove bitterness before adding to the dish.

Ground rice can be made by toasting raw rice in a dry pan until golden, then grinding in a coffee grinder.

Nutrition