Entree: Philippines – Kapampangan – Kare-Kare (Filipino peanut-based oxtail stew with vegetables)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 40 min

Additional 20 min

Total 3 hrs 20 min

Ingredients

- 3 lb (1.36 kg) oxtail, cut into pieces
- 1 lb (454 g) beef tripe, cleaned and cut into bite-size strips (optional)
- 8 cups (1.9 L) beef stock or water
- 2 tbsp (30 ml) annatto oil or achuete oil
- 1 large yellow onion, sliced
- 6 cloves garlic, smashed and chopped
- 3/4 cup (180 g) smooth peanut butter
- 1/3 cup (40 g) toasted ground rice (or toasted rice flour) for thickening
- 1/4 cup (60 ml) fish sauce (patis), plus more to taste
- 1 tbsp (15 ml) soy sauce (optional, for color)
- 2 medium eggplants, cut into 2-inch pieces
- 1 bunch string beans (about 12 oz / 340 g), trimmed and cut into 2-inch lengths
- 1 small banana heart or banana blossoms, shredded (about 8 oz / 225 g), optional
- 1 small head bok choy or pechay, leaves separated (about 8 oz / 225 g)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) cooking oil (if additional oil needed)
- 1/4 cup (60 g) toasted peanuts, chopped for garnish (optional)
- 1/4 cup (60 g) bagoong alamang (fermented shrimp paste) for serving

Instructions

1. In a large pot, combine oxtail (and tripe if using) and cover with beef stock or water. Bring to a boil, skim any scum, then reduce to a simmer and cook, covered, until oxtail is very tender, about 2 to 2 1/2 hours.
2. Remove the meat and reserve the cooking liquid. When cool enough to handle, shred or chop meat from bones and set aside; strain and reserve stock. Discard bones.
3. Heat annatto oil in a wide heavy-bottomed pot over medium heat. Add onion and garlic and sauté until translucent and fragrant, about 3–4 minutes.
4. Add shredded oxtail and tripe to the pot and stir to coat with the aromatics and annatto oil. Cook 2–3 minutes to develop flavor.
5. Stir in peanut butter, then gradually add about 3 cups (720 ml) of the reserved stock to create a smooth sauce. Add soy sauce if using and simmer gently.
6. In a small bowl, whisk toasted ground rice with 1/2 cup (120 ml) cool stock to form a slurry, then whisk this into the simmering stew to thicken. Cook 8–10 minutes, stirring, until the sauce is glossy and coats a spoon. Add more stock if sauce is too thick.
7. Add eggplant and banana blossom (if using) and simmer 6–8 minutes until tender. Add string beans and simmer 3–4 minutes. Finally add bok choy or pechay and cook until just wilted.
8. Season with fish sauce, salt, and pepper to taste. Adjust thickness with reserved stock as desired.
9. Serve hot with a small bowl of bagoong alamang on the side and toasted peanuts sprinkled on top if desired. Kare-kare often improves in flavor after resting for a short time.
10. Refrigerate leftovers and gently reheat; add a splash of stock if sauce tightens on reheating.