Kare Kare Recipe

Kare Kare is a Filipino oxtail stew in a thick peanut sauce, served with rice and a small bowl of bagoong alamang on the side. The sauce in this Kare Kare recipe is built from ground peanuts, a little peanut butter, and toasted ground rice. Annatto seeds give it that orange color. The vegetables that go in are banana flower, eggplant, string beans, and bok choy. I like this version of Kare Kare because the oxtail makes the broth richer, and the peanut and rice combination thickens the sauce without overpowering the meat.

There are several ways to cook this dish, and I have made it with different cuts over time. Pork pata for a more affordable version, beef tripe when I wanted something more traditional, beef chuck when I needed it to cook faster. All of them work, but oxtail still tastes the best to me. The bones release gelatin as the meat simmers, and the meat becomes tender enough to pull off the bone with a fork.

The recipe below is the version I cook at home. I start with the oxtail because it takes the longest. Once the meat is tender, the sauce and vegetables are easy to finish.

What Is Kare Kare?

Kare Kare is a Filipino stew of oxtail and vegetables in a thick peanut sauce. The sauce is salty, slightly sweet, and nutty. On its own it tastes mild, almost under-seasoned. That is intentional. The bagoong alamang on the side does the rest of the seasoning once you mix it with the kare kare on rice.

Many Filipino homes cook Kare Kare a little differently. Some use buntot ng baka alone. Some combine oxtail with tripe. Others use pork hock to keep the cost down, or beef shank for a richer broth. There is even a seafood version with shrimp, crab, and squid, and a crispy kare kare that pairs the peanut sauce with lechon kawali.

Kare Kare has been around in Filipino cooking for a long time. The name likely comes from “kari,” an older word for sauce. Over time, peanuts, annatto, and bagoong became the standard ingredients. The long simmer is what makes it a weekend or holiday dish in most homes. Birthdays, fiestas, Noche Buena are when you usually see it on the table.

Why This Kare Kare Recipe Works

What makes this Kare Kare recipe work is the order of cooking. The oxtail gets tender first so the broth already has flavor before the sauce goes in.

• Oxtail is the right cut. The bones release gelatin during the long simmer, which gives the sauce a thicker texture. Beef chuck and pork hock work but the result is not the same.
• Ground peanuts plus peanut butter. I use both because ground peanuts give the sauce a better nutty taste, and peanut butter helps make it smoother. If you use only one or the other, the sauce will not have the same texture.
• Use only the annatto water. Soak the seeds in warm water, then strain. Use the colored water and discard the seeds. Leaving the seeds in turns the sauce bitter.
• Toasted ground rice for thickening. Toasted rice thickens the sauce and adds a roasted aroma that cornstarch cannot match. Toast it in a dry pan on low heat until light brown.
• Cook the vegetables separately. I sauté them in their own pan with garlic and add them at the end. If they sit too long in the peanut sauce, they soften too much and lose their color.

Ingredients

• Oxtail – Bone in, cut into two inch slices. The traditional and best cut. Tripe and beef can be added too.
• Banana flower bud – Sliced. Adds a subtle bitterness and a soft, meaty texture. One small bud is enough for the pot.
• Pechay or bok choy – Goes in at the very end so it stays green and slightly crisp.
• String beans – Cut into two inch pieces. They hold their shape during the short blanch.
• Chinese eggplant – Softer and quicker to cook than the round kind. Slice on the diagonal.
• Ground peanuts – Roasted peanuts ground in a food processor. This is the flavor base of the sauce.
• Peanut butter – Creamy and unsweetened. Skippy or any plain creamy peanut butter works.
• Shrimp paste (bagoong alamang) – Served on the side, not in the pot. Each person spoons a little onto their plate.
• Annatto seeds – Soaked in water to release the orange color. The seeds get strained out before the colored water goes in.
• Toasted ground rice – Glutinous rice flour, toasted in a dry pan until light brown. This is what thickens the sauce.
• Garlic – Minced. Used to sauté the vegetables.
• Onion – Chopped. Goes in with the oxtail at the start.
• Salt and pepper – Lightly. The bagoong on the side adds the rest.
• Water – Enough to cover the oxtail. It becomes the broth as the meat simmers.

I cook this Kare Kare recipe in parts. The oxtail goes first because it needs the most time. Once it is tender, I work on the sauce, then the vegetables.

1. Bring water to a boil in a large pot. Add the oxtail and chopped onion.
2. Simmer for two and a half to three hours, or use a pressure cooker for thirty five minutes. Add hot water as needed to keep the meat submerged.
3. Skim the foam that rises during the first thirty minutes of boiling.
4. The meat is done when a fork goes through easily and the meat starts to separate from the bone.

1. Soak the annatto seeds in a cup of warm water for ten to twelve minutes. Stir a few times so the color comes out.
2. Strain the annatto water into the pot with the tender oxtail. Throw out the seeds.
3. Add the ground peanuts and peanut butter. Stir until the peanut butter melts in. Simmer for five to seven minutes.
4. Add the toasted ground rice. Stir well and simmer another five minutes until the sauce thickens.

The sauce should be thick enough to cling to the meat and vegetables. If it is too thick, add a splash of hot water. If it is too thin, let it simmer uncovered a few more minutes.

1. Heat a little oil in a separate pan. Sauté the garlic until fragrant.
2. Add the banana flower, eggplant, and string beans. Cook for about five minutes until the vegetables are crisp tender.
3. Transfer the vegetables to the pot with the oxtail. Add the bok choy last and let it wilt for a minute.
4. Season with salt and pepper. Serve hot with steamed rice and bagoong alamang on the side.

What to Serve with Kare Kare

I always serve Kare Kare with hot rice. The peanut sauce gets spooned over the rice, and I keep a small amount of bagoong on the side of the plate. Most of the time the table stays simple, but on special days I add a crispy dish to balance the soft stew.

• Plain steamed rice – The standard. Hot rice is the only base I use for this dish. Some of the sauce always ends up poured on top.
• Bagoong alamang – On the side, never in the pot. A small spoonful per bite. Kare Kare tastes mild without bagoong, so I always keep it on the table. If I really have the time, I cook a small batch of ginisang bagoong to pair with this. The sautéed version with pork and tomatoes gives the dish a stronger savory flavor.
• Lumpiang Shanghai – Crispy pork spring rolls. The crunch is a good contrast to the soft oxtail and vegetables.
• Lechon Kawali – Crispy pork belly on the side during special occasions. Sometimes I serve crispy pata instead.

Storage

Leftover Kare Kare is one of my favorite things about cooking this dish. The sauce settles overnight and tastes even better the day after.

• Refrigerator: I let it cool to room temperature, then transfer to an airtight container. I keep the vegetables separate from the meat and sauce so they do not get soggy. It keeps well for up to three days.
• Freezer: When I know I will not finish it within a few days, I freeze the oxtail and peanut sauce together for up to two months. The vegetables turn watery once thawed, so I leave them out. Move it to the fridge overnight before reheating.
• Reheating: I warm it in a saucepan over low heat and stir every few minutes so the sauce does not stick. If it has thickened, splash in some water or beef broth.

What I usually find with leftovers is that most of the oxtail is gone but the sauce and vegetables are still there. When that happens, I boil pork hock or pork belly until tender and add it to the leftover sauce the next day. The pork takes on the peanut flavor, and you end up with another meal without wasting any of the sauce.

More Kare Kare Recipes

• Kare-Kare with Beef Tripe – The traditional tripe version, slow cooked until tender.
• Pork Kare Kare – A pork-only version that uses pata and is easier on the budget.
• Chicken Kare-Kare – A lighter, quicker version for weeknights.
• Chicken Kare-Kare sa Gata – Same idea with coconut milk added for a creamier sauce.

• Oxtail – Beef shank, beef chuck, pork hock, or tripe all work. Pork is cheaper and chuck cooks faster.
• Ground peanuts – More peanut butter if you cannot grind your own. About two tablespoons of peanut butter replaces a quarter cup of ground peanuts.
• Toasted ground rice – A cornstarch slurry works. One tablespoon cornstarch mixed with three tablespoons of cold water, added at the end.
• Annatto seeds – Annatto powder is easier and faster. One teaspoon of powder for every tablespoon of seeds. Annatto paste also works.
• Banana flower – Canned banana blossoms if fresh is not available. Hearts of palm in a pinch.
• Bok choy – Napa cabbage or kangkong. Both stand in well.

I hope you try this Kare Kare at home, especially when you have family coming over. Serve it with hot rice and bagoong on the side, and give the oxtail enough time to become tender. Watch the video above if you want a visual guide to the steps. If you make this, tag us @panlasangpinoy on Instagram so we can see your batch. Share and enjoy!