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Dinner Meals Cooking Time : 3 hours 20 minutes Recipe Servings : 6–8 Recipe Dificult : easy 0.00

Filipino Kare-Kare Recipe | Authentic Oxtail & Peanut Stew

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Kare-kare is one of the Philippines' most iconic comfort foods, celebrated for its rich peanut sauce, tender meat, and colorful vegetables. Traditionally made with oxtail, beef shank, or tripe, Kare-Kare is slowly simmered until the meat becomes incredibly tender, then combined with a creamy peanut-based sauce thickened with toasted rice. Unlike many stews, Kare-Kare is mildly seasoned and is traditionally served with bagoong (fermented shrimp paste), which adds a salty, savory contrast to the rich peanut gravy.

This beloved Filipino dish features a variety of fresh vegetables such as eggplant, bok choy, long beans, and banana blossoms, creating a hearty and nutritious meal. The peanut sauce is smooth, nutty, and slightly sweet, infused with garlic, onions, and annatto oil for its signature golden-orange color. Every spoonful delivers tender meat, velvety sauce, and crisp vegetables, making it a satisfying centerpiece for family gatherings and celebrations.

Although oxtail is the traditional choice, Kare-Kare can also be prepared with beef short ribs, pork hocks, seafood, or even vegetables for a lighter variation. It is best enjoyed with hot steamed rice and a side of bagoong, allowing each bite to balance creamy richness with savory depth.

Whether served during special occasions or as a comforting weekend meal, Filipino Kare-Kare is a timeless recipe that showcases the rich culinary heritage of the Philippines.

Cooking Method

Place the oxtail, water, onion, garlic, bay leaves, peppercorns, and salt into a large pot.
Bring to a boil and skim off any foam.
Reduce the heat, cover, and simmer for 2½–3 hours, or until the meat is fork-tender.
Reserve 4 cups of the cooking broth and set the meat aside.
Heat the vegetable oil and annatto oil in a large pot.
Sauté the diced onion for 3–4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the toasted rice flour and cook for 1 minute.
Gradually whisk in the reserved beef broth until smooth.
Add the peanut butter and stir until fully dissolved and creamy.
Return the cooked meat to the pot and simmer for 10–15 minutes.
Meanwhile, blanch the eggplant, long beans, bok choy, and banana blossoms separately until just tender.
Arrange the cooked vegetables around the serving platter or stir them gently into the stew.
Simmer everything together for another 5 minutes.
Serve hot with steamed rice and bagoong on the side.

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For the Meat : 2 lbs (900g) oxtail or beef shank, cut into serving pieces ,, 8 cups water ,, 1 medium onion, quartered ,, 4 garlic cloves

For the Meat : 2 bay leaves ,, 1 tsp whole black peppercorns ,, 1 tsp salt

For the Peanut Sauce : 1 cup smooth peanut butter ,, 2 tbsp toasted rice flour (or ground toasted rice) ,, 2 tbsp annatto oil (or 1 tsp annatto powder mixed with oil) ,, 2 tbsp vegetable oil

For the Peanut Sauce : 4 garlic cloves, minced ,, 1 medium onion, diced ,, 4 cups beef broth (reserved from cooking the meat)

Vegetables : 2 small eggplants, sliced ,, 2 cups bok choy

Vegetables : 2 cups long beans, cut into 2-inch pieces ,, 1 cup banana blossoms (optional)

For Serving : Steamed white rice ,, Bagoong (fermented shrimp paste)

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