Kare-Kare is a traditional Filipino oxtail stew known for its rich and creamy peanut sauce.
Ingredients
For the Stew
- 2lboxtail (or beef shank)
- 1/2lbtripe (optional)
- 1/2lbeggplant, sliced
- 1/2lbbanana heart, sliced (or jackfruit)
- 1/2lbstring beans, cut into 2-inch pieces
- 1/4cupbagoong (fermented shrimp paste), for serving
For the Peanut Sauce
- 1 1/2cupspeanut butter (smooth or crunchy)
- 1/4cuprice flour (or cornstarch)
- 1/2pieceonion, chopped
- 4clovegarlic, minced
- 6cupsbeef broth (or water)
- 2tbspvegetable oil
- Salt and pepper to taste
Nutrition (per serving)
Calories
551.3kcal (27.57%)
Protein
30.3g (60.5%)
Carbs
43.9g (15.97%)
Sugars
2.6g (5.16%)
Healthy Fat
17.9g
Unhealthy Fat
6.5g
% Daily Value based on a 2000 calorie diet
How to make Kare-Kare
Prepare the Meat
In a large pot, boil oxtail and tripe in water for about 5-10 minutes. Drain and rinse. This helps to remove impurities.
Cook the Oxtail
In the same pot, add the oxtail and tripe along with beef broth. Bring it to a boil, then reduce heat to low and simmer until the meat is tender (about 2-3 hours). Skim off any scum that forms on the surface.
Sauté Aromatics
In a separate pan, heat oil over medium heat. Sauté onions and garlic until fragrant and translucent.
Make the Peanut Sauce
In a bowl, mix peanut butter with rice flour and about 1 cup of the beef broth until smooth. Add this mixture to the sautéed onions and garlic, and cook for another 5 minutes, stirring to avoid lumps.
Combine
Once the oxtail is tender, transfer the peanut sauce to the pot with the oxtail. Add more beef broth if necessary to achieve your desired consistency. Simmer for another 10-15 minutes.
Add Vegetables
Add the eggplant, banana heart, and string beans. Cook until the vegetables are tender but still vibrant and crisp.
Season
Season with salt and pepper to taste.
Serve
Serve hot with bagoong on the side and steamed rice.
Nutrition (per serving)
Nutrition (per serving)
Calories
551.3kcal (27.57%)
Protein
30.3g (60.5%)
Carbs
43.9g (15.97%)
Sugars
2.6g (5.16%)
Healthy Fat
17.9g
Unhealthy Fat
6.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
The longer you simmer the oxtail, the more tender it will become.
Adjust the thickness of the sauce by adding more or less beef broth.
You can also add other vegetables like cabbage or bok choy according to your preference.
FAQS
How do I make Kare-Kare with beef shank instead of oxtail?
You can easily substitute oxtail with beef shank in Kare-Kare. Simply follow the same cooking process: boil the beef shank for 5-10 minutes, then simmer in beef broth until tender, which may take about 2-3 hours. The rich peanut sauce will complement the beef shank just as well as it does with oxtail.
What are some good vegetable substitutes for Kare-Kare?
If you can't find banana heart, you can use jackfruit as a substitute. For the eggplant and string beans, feel free to use zucchini or bell peppers for a different flavor profile. Just ensure that the vegetables you choose can hold up to simmering without becoming mushy.
How can I store leftover Kare-Kare, and how long does it last?
Store leftover Kare-Kare in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. When reheating, add a splash of beef broth or water to maintain the sauce's consistency.
What is the best way to serve Kare-Kare?
Kare-Kare is traditionally served hot with steamed rice and a side of bagoong (fermented shrimp paste). The salty flavor of bagoong complements the rich, creamy peanut sauce perfectly, enhancing the overall taste of the dish.
Is Kare-Kare suitable for gluten-free diets?
Yes, you can make Kare-Kare gluten-free by substituting rice flour with cornstarch or a gluten-free flour blend. Just ensure that the peanut butter you use is also gluten-free, as some brands may contain additives that include gluten.
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