Kare-Kare is a famous traditional dish from the Philippines known for its rich peanut sauce and tender meat. This hearty stew is one of the most beloved dishes in Filipino cuisine and is often prepared during family gatherings, celebrations, and special occasions. The dish is famous for its thick, creamy peanut-based sauce that gives it a unique flavor and texture.
Traditionally, Kare-Kare is cooked with oxtail or beef, along with vegetables such as eggplant, string beans, and banana blossoms. The meat is slowly simmered until tender and then combined with a savory peanut sauce that creates a delicious and comforting stew. The rich nutty flavor of the sauce makes this dish very satisfying and flavorful.
One important element that is often served with Kare-Kare is shrimp paste, also known as bagoong. The salty and slightly strong flavor of the shrimp paste perfectly balances the creamy peanut sauce, creating a well-rounded taste experience.
Kare-Kare is usually enjoyed with steamed white rice, which helps absorb the flavorful sauce. The combination of tender meat, soft vegetables, and thick peanut gravy makes this dish a favorite comfort food in the Philippines.
Preparing Kare-Kare at home may take some time because the meat needs to be cooked until very tender, but the result is a rich and delicious dish that truly represents the authentic flavors of Filipino cooking. 
In a large pot, boil the oxtail or beef in water until tender. This may take about 1–1.5 hours.
Heat cooking oil in another pot over medium heat.
Add minced garlic and sliced onion, then sauté until fragrant.
Add the cooked beef or oxtail to the pot.
Pour in the beef broth and let it simmer.
Add annatto powder to give the stew its traditional color.
Stir in the peanut butter and mix until the sauce becomes smooth and creamy.
Add eggplant and string beans.
Cook for about 8–10 minutes until the vegetables become tender.
Add fish sauce and salt to adjust the seasoning.
Continue simmering until the sauce thickens slightly.
Serve hot with steamed rice and shrimp paste on the side.
Oxtail or beef – 700g , Peanut butter – ½ cup
Onion – 1 (sliced) , Garlic – 4 cloves (minced)
Eggplant – 1 (cut into pieces) , String beans – 1 cup
Banana blossom – 1 cup (optional) , Annatto powder – 1 teaspoon
Fish sauce – 1 tablespoon , Salt – to taste
Cooking oil – 2 tablespoons , Water or beef broth – 5 cups
Shrimp paste (bagoong) – for serving
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