Kare-kare is a traditional Filipino stew made with oxtail, tripe, or beef shank simmered until tender in a thick peanut-based sauce. It is typically paired with blanched vegetables like eggplant, string beans, and bok choy, creating a balance of richness and freshness. Served with bagoong (fermented shrimp paste) on the side, Kare-Kare is a centerpiece dish often enjoyed during special occasions and family gatherings in the Philippines.
Ingredients (Serves 4–6)
1 kg oxtail (or beef shank)
1 onion, chopped
3 cloves garlic, minced
3 tablespoons peanut butter (unsweetened)
2 tablespoons ground roasted rice (or rice flour slurry)
1 tablespoon annatto powder (for color)
1 eggplant, sliced
1 bunch string beans, cut into 2-inch pieces
1 bunch bok choy or pechay
Salt and pepper to taste
Water for simmering
Bagoong (shrimp paste), for serving
Instructions
In a large pot, boil the oxtail in water with onion and garlic until tender, about 2–3 hours (or pressure cook to reduce time). Skim off impurities as needed. Once tender, stir in peanut butter and annatto powder. Mix well until the broth thickens and turns a rich golden color. Add ground roasted rice gradually to achieve a thick, velvety consistency. Season with salt and pepper to taste.
In a separate pot, blanch eggplant, string beans, and bok choy until just tender. Arrange the vegetables over the meat or mix them gently into the stew. Simmer for a few more minutes until everything is heated through. Serve hot with steamed rice and bagoong on the side.
Tips for Authentic Flavor
Slow cooking makes the oxtail incredibly tender and flavorful.
Toast and grind rice for a more traditional thickener.
Adjust peanut butter to control richness and thickness.
Always serve with bagoong — it balances the creamy sauce with salty depth.
Let the stew rest for 10–15 minutes before serving for fuller flavor development.