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Filipino Oxtail Peanut Stew

Cooking Method ,
Cuisine
Courses , , , ,
Difficulty Intermediate
Time
Prep Time: 30 mins Cook Time: 2 hrs Total Time: 2 hrs 30 mins
Servings 6
Best Season Fall, Winter, Suitable throughout the year
Description

Kare-Kare is a rich and flavorful Filipino stew featuring tender oxtail, tripe, and vegetables in a creamy peanut sauce. The dish’s signature flavor comes from a blend of ground roasted peanuts and toasted rice, creating a nutty and velvety base.

Often served with bagoong (fermented shrimp paste) for added depth, Kare-Kare is a staple in Filipino cuisine, enjoyed during family gatherings and special occasions. Its name, repeated for emphasis, reflects the vibrant linguistic traditions of the Philippines and highlights the dish’s importance in Filipino culture.

Ingredients
  • 1 pound beef, cut into cubes
  • 2 pounds oxtail, cut into pieces (can also use beef tripe or pork hock)
  • 1 pound beef tripe (optional)
  • 1 small bundle sitaw (long beans)
  • 1 small eggplant, sliced
  • 1 small bundle pechay (bok choy)
  • 1/2 cup ground roasted peanuts (or 1/2 cup unsweetened peanut butter)
  • 1/4 cup toasted rice, ground into powder
  • 1/4 cup 1/4 annatto seeds, soaked in 1/2 cup water (for color)
  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • 2 tablespoons cooking oil
  • 10 cups water
  • Salt and pepper, to taste
  • Bagoong (fermented shrimp paste)
Instructions
    Prepare the Meat:
  1. In a large pot, bring 10 cups of water and boil the oxtail until tender.
  2. In a separate pot, boil the tripe. Simmer for about 2-3 hours until the meat is tender. You can also use a pressure cooker to speed up the process.
  3. Once cooked, remove the meat from the broth and set aside. Reserve the broth for later use.
    4. Prepare the Peanut Sauce:
  4. If using whole peanuts, grind the roasted peanuts in a blender or food processor until smooth. If using peanut butter, set aside.
  5. In a small bowl, soak the annatto seeds in 1/2 cup of warm water for about 10 minutes, then strain and set aside the colored water.
    6. Cook the Kare-kare:
  6. In a large pot, heat the cooking oil over medium heat. Sauté the garlic and onions until the onions are translucent.
  7. Add the annatto water to the pot and stir well.
  8. Add the cooked meat to the pot, followed by the reserved broth. Bring to a simmer.
  9. Stir in the ground peanuts or peanut butter, ensuring it dissolves completely into the broth.
  10. Add the ground toasted rice to the pot to thicken the sauce, stirring continuously.
    11. Add the Vegetables:
  11. Pre-boil the sliced banana heart, sitaw (long beans), and eggplant. Simmer until the vegetables are tender but still with a crunch, especially the long beans.
  12. Add the pechay (bok choy) last, as it cooks quickly. Simmer for another 2-3 minutes.
    13. Serve:
  13. Transfer to a serving dish and serve hot with a side of bagoong (fermented shrimp paste).
Maricel's Tips

For a richer and creamier peanut sauce, use freshly ground peanuts or natural peanut butter instead of processed varieties. Toast the peanuts lightly before grinding to enhance their flavor. You can also add a spoonful of rice flour or cornstarch to the sauce to thicken it without losing the rich, velvety texture.

Slow-cook the oxtail and tripe until they’re melt-in-your-mouth tender, allowing their flavors to infuse the sauce for a richer taste.

Read it online: https://maricelskitchen.com/recipe/kare-kare/