Main Courses > International Cuisine > Asian Mains > Filipino Kare-Kare

Classic Filipino Kare-Kare

This Kare-Kare recipe features a rich, savory peanut sauce, tender meat (typically oxtail, beef, or tripe), and a colorful array of vegetables. It's a beloved Filipino stew known for its unique flavor and comforting qualities.

Prep Time
45 minutes
Cook Time
3-4 hours
Servings
6-8
Ingredients
  • 1.5 kg Oxtail
  • 500 g Beef Tripe (optional)
  • 500 g Beef Shanks (optional)
  • 2 tbsp Annatto Seeds (Achuete)
  • 10 cups Water
  • 1 large, chopped Onion
  • 6 cloves, minced Garlic
  • 1.5 cups Peanut Butter (smooth)
  • 0.5 cup Ground Roasted Peanuts
  • 3 tbsp Rice Flour
  • 2-3 tbsp, or to taste Fish Sauce (Patís)
  • To taste Salt
  • To taste Ground Black Pepper
  • 1 bunch, cut into 2-inch pieces String Beans (Sitaw)
  • 2 medium, quartered Eggplant (Talóng)
  • 1 bunch, separated into leaves Bok Choy (Pechay)
  • 1 medium, sliced and blanched Banana Heart (Puso ng Saging)
  • To serve Shrimp Paste (Bagoóng Alamang)

Preparing the Annatto Oil

In a small saucepan, heat 1/4 cup of cooking oil over medium heat. Add the annatto seeds and cook for about 5-7 minutes, or until the oil turns a deep orange color. Remove from heat and strain the oil, discarding the seeds. This annatto oil will give the Kare-Kare its signature color.

Cooking the Meat

In a large pot or pressure cooker, combine the oxtail, tripe (if using), beef shanks (if using), onion, garlic, salt, pepper and water. Bring to a boil, then reduce heat and simmer for 3-4 hours, or until the meat is very tender. If using a pressure cooker, cook for 45-60 minutes. Remove the meat from the pot and set aside. Reserve the broth.

Making the Peanut Sauce

In the same pot, heat the annatto oil over medium heat. Sauté the garlic until golden brown. Add the peanut butter and ground roasted peanuts, stirring constantly until well combined. Gradually add the reserved broth, stirring continuously to avoid lumps. Bring to a simmer and cook for about 15-20 minutes, or until the sauce has thickened slightly.

Thickening the Sauce

In a small bowl, dissolve the rice flour in 1/4 cup of water. Gradually add the rice flour mixture to the peanut sauce, stirring constantly to prevent lumps. Cook for another 5-10 minutes, or until the sauce has thickened to your desired consistency. Season with fish sauce, salt, and pepper to taste.

Adding the Vegetables and Meat

Add the cooked oxtail, tripe (if using), and beef shanks (if using) to the peanut sauce. Add the string beans, eggplant, and banana heart. Cook for about 5-7 minutes, or until the vegetables are tender-crisp. Add the bok choy and cook for another 2-3 minutes, or until wilted.

Serving Kare-Kare

Serve the Kare-Kare hot with a side of steamed rice and shrimp paste (bagoóng alamang). Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 180-220 kcal
Protein: 8-12g
Fat: 12-16g
Carbohydrates: 8-12g
Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Other Considerations for Nutrition

Kare-Kare can be high in fat due to the peanut sauce and oxtail. Using leaner cuts of meat and reducing the amount of peanut butter can help lower the fat content. Shrimp paste contains high amount of sodium. Portion control is important.

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FAQ

  • Can I use other types of meat?

    Yes, you can use beef cubes, pork, or even seafood like prawns or mussels. Adjust the cooking time accordingly.
  • What can I use if I don't have banana heart?

    If you can't find banana heart, you can omit it or substitute it with more eggplant or other vegetables like green beans.
  • How can I make it vegetarian?

    You can make it vegetarian by omitting the meat and using a vegetable broth. Add more vegetables and tofu or tempeh for protein.