Kare-Kare (Oxtail Peanut Stew)

Total Time 3

Servings: 6 6 servings

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

Stew

1 kg oxtail cut into segments
200 g pork trotters optional
200 g smooth peanut butter
50 g ground roasted peanuts
2 tbsp annatto powder atsuete dissolved in 200 ml water
1 onion diced
4 cloves garlic minced
1 litre water or stock
2 tbsp vegetable oil
Fish sauce and salt to taste

Vegetables

200 g eggplant sliced
200 g banana blossom or jackfruit blanched
150 g long beans cut into 5 cm pieces
150 g bok choy

To Serve

Bagoong fermented shrimp paste

Method

Boil the oxtail in water for 10 minutes. Drain and rinse.
In a large pot, heat oil and sauté the onion and garlic until soft. Add the oxtail and stir to coat.
Pour in the fresh water or stock and the annatto water. Bring to a boil, then simmer for 2–2.5 hours until the meat is very tender.
Stir in the peanut butter and ground peanuts. Simmer for 15 minutes until the sauce is thick and creamy.
Add the vegetables in order of cooking time: eggplant first (8 minutes), then long beans (5 minutes), then bok choy (2 minutes).
Season with fish sauce. Serve with steamed rice and a side of bagoong.

Notes

Source: Classic Filipino recipe. Estimated values per serving (excl. rice). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.