How to Cook the Best Kare-Kare (Filipino Beef Oxtail Stew in Savory Peanut Sauce)
You can make the best authentic Kare-Kare, a classic Filipino beef oxtail stew infused with a savory peanut sauce, using our tried and tested recipe with simple-to-follow step-by-step instructions! The recipe ensures a flavorful stew that you'll want to cook over and over again!
Recipe by Manila Spoon on February 21, 2024
Prep time: PT15M
Cook time: PT90M
Rating
5 stars (3 reviews)
Ingredients
1 whole garlic (peeled and sliced)
3 shallots (peeled and sliced)
2.2 lbs beef oxtail or chuck roast cut into large chunks (use the latter if you prefer to use just plain beef meat)
1 pound tripe
2 tablespoons fish sauce (or to taste (see recipe instructions for possible substitution))
freshly ground black pepper (to taste)
2 pieces banana blossoms (or flowers, use only the white part (if using))
7 pieces yard-long beans (or Chinese long beans)
2 Japanese eggplant (sliced)
1 bunch pechay or bok choy (about 6 pieces or as needed, tough ends removed)
1 cup peanut butter (or more as needed (adjust according to taste))
2 tablespoons achiote or annatto seeds
Categories
Dinner
Main Course
Cuisine
Asian Cuisine
Filipino
Steps
Bring a pot of water to boil and blanch the oxtail and beef chunks plus the tripe until they change color and the scum rises to the top for roughly 5 minutes. Remove the beef parts, rinse quickly in cold water then set aside to drain. This is done to remove impurities from the meat. (The photos show cuts of stewing beef and tripe only because oxtail was no longer available in the market when we made this; you have the option of cooking Kare Kare with or without the oxtail).
Heat oil on medium heat in a deep pan. Sauté the garlic and shallots until aromatic.
Add the meat and tripe. Stir then cover. Allow the meat to sweat or render its fat for about 5-10 minutes. Check the meat halfway through.
Pour enough boiling water to cover the meat.
Add the fish sauce and freshly ground pepper to season the beef and broth. You can also add 2 Knorr beef cubes or beef bouillon to the water for extra flavor (especially if you don't use or don't have fish sauce).
Cook until beef is tender about 1-1 1/2 hours. A pressure cooker may be used to shorten the time of tenderizing the beef.
In the meantime, extract the color from the anatto seeds by immersing them in boiling water. Stir. Strain the seeds and set aside the red-colored liquid.
Once meat is tender, add the banana flowers and the peanut butter. Stir to ensure the peanut butter melts into the sauce.
Add the rest of the vegetables.
Add the red liquid from the annatto seeds. Add just enough liquid to turn the sauce into a deep yellow or mustardy color.
Continue to cook just until the vegetables are tender but not mushy. Season lightly to taste, if desired. (Don’t make it too salty because it will be served with a salty condiment on the side).
Quickly blanch the bok choy in boiling water to allow it to wilt.
Transfer the stew to a serving bowl then add the blanched bok choy on top. Serve on the side with shrimp paste or bagoong alamang.
Nutitrion
Serving Size: 1 serving
Calories: 593 kcal
Carbohydrates: 15 g
Protein: 58 g
Fat: 35 g
Saturated Fat: 10 g
Cholesterol: 183 mg
Sodium: 843 mg
Sugar: 8 g
Unsaturated Fat: 21 g
Reviews
amirali on 2025-11-25 (5 stars): delicious, thank you for sharing this recipe :D
Mario santos on 2025-09-04 (5 stars): I love the way u guys cook n easy to understand
