Kare-Kare -stew with peanut sauce
Kare-Kare is a traditional Filipino oxtail stew known for its rich and creamy peanut sauce.
For another version, you may also use crispy pork for those who needs a shorter time to cook
Ingredients
For the Stew
Oxtail (or beef shank)2lb
Tripe (optional)1/2lb
Eggplant, sliced1/2lb
Banana heart, sliced (or jackfruit)1/2lb
String beans, cut into 2-inch pieces1/2lb- Bagoong (fermented shrimp paste), for serving1/4cup
For the Peanut Sauce
Peanut butter (smooth or crunchy)1 1/2cups
Rice flour (or cornstarch)1/4cup
Onion, chopped1/2piece
Garlic, minced4clove
Beef broth (or water)6cups
Vegetable oil2tbsp
Salt and pepper to taste
Nutrition (per serving)
Calories
530.0kcal (26.5%)
Protein
31.7g (63.34%)
Carbs
46.7g (16.97%)
Sugars
3.3g (6.66%)
Healthy Fat
11.7g
Unhealthy Fat
5.0g
% Daily Value based on a 2000 calorie diet
How to make Kare-Kare -stew with peanut sauce
Prepare the Meat
- Step 1
In a large pot, boil oxtail and tripe in water for about 5-10 minutes. Drain and rinse to remove impurities.
Cook the Oxtail
- Step 1
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
- Step 1
In a separate pan, heat oil over medium heat. Sauté onions and garlic until fragrant and translucent.
Make the Peanut Sauce
- Step 1
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
- Step 1
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
- Step 1
Add the eggplant, banana heart, and string beans. Cook until the vegetables are tender but still vibrant and crisp.
Season
- Step 1
Season with salt and pepper to taste.
Serve
- Step 1
Serve hot with bagoong on the side and steamed rice.
Nutrition (per serving)
Nutrition (per serving)
Calories
530.0kcal (26.5%)
Protein
31.7g (63.34%)
Carbs
46.7g (16.97%)
Sugars
3.3g (6.66%)
Healthy Fat
11.7g
Unhealthy Fat
5.0g
% Daily Value based on a 2000 calorie diet
FAQS
How do I make Kare-Kare with crispy pork instead of oxtail?
To make Kare-Kare with crispy pork, simply substitute the oxtail with cooked crispy pork. Follow the same cooking process, but reduce the simmering time since the pork is already cooked. Add the crispy pork to the peanut sauce mixture just before serving to maintain its crunch.
What are some good substitutions for ingredients in Kare-Kare?
If you don't have oxtail, you can use beef shank or even chicken for a quicker version. For the vegetables, banana heart can be replaced with jackfruit, and if you can't find rice flour, cornstarch works well as a thickening agent. Feel free to adjust the vegetables based on what's in season or available.
How should I store leftover Kare-Kare?
To store leftover Kare-Kare, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it for up to 3 months. When reheating, add a splash of beef broth to restore the sauce's consistency.
What can I serve with Kare-Kare to enhance the meal?
Kare-Kare is traditionally served with steamed rice and bagoong (fermented shrimp paste) on the side. You can also pair it with a fresh salad or pickled vegetables to balance the richness of the peanut sauce.
How long does it take to cook Kare-Kare from start to finish?
The total cooking time for Kare-Kare can vary, but expect about 2-3 hours for simmering the oxtail until tender, plus an additional 30 minutes for preparing the peanut sauce and cooking the vegetables. Overall, you should plan for around 3-4 hours to make this delicious stew.
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Eden Glory
(@kurdapyaeiko)
I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and also a business degree graduate who is hoping to make business with recreated foods. Let's enjoy the food from different cultures of the Philippines. I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and...
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