Kare-Kare: Oxtail in Peanut Sauce
Kare-kare is the Filipino feast stew: oxtail and tripe simmered until tender in a thick, nutty peanut sauce with vegetables, served with shrimp paste on the side. The sauce is mild and rich, balanced by the salty bagoong.
About Kare-Kare
Kare-kare is a Filipino stew of oxtail and vegetables in a thick peanut sauce, served with shrimp paste (bagoong alamang) on the side. The sauce is mild, nutty and rich, and the bagoong adds a salty, sweet kick. It is a staple at fiestas and Sunday family meals.
The dish is believed to have roots in Pampanga, though its origin is debated. Oxtail simmers until its collagen melts into the broth, which is then thickened with ground peanuts or peanut butter and toasted ground rice. The vegetables, eggplant, long beans, bok choy and banana blossom, are cooked in the sauce.
Ingredient notes
- Oxtail: rich in collagen and flavor.
- Peanut butter or ground peanuts: the base of the sauce.
- Toasted ground rice: thickens and adds a nutty aroma.
- Annatto oil: gives the sauce its golden color.
Tips for the best Kare-Kare
- Parboil the oxtail. Discard the water for a clear broth.
- Simmer until tender. About 2.5 hours.
- Thicken gradually. With peanut butter and rice.
- Cook vegetables briefly. To keep color.
- Serve bagoong separately. To season at the table.
What to serve with Kare-Kare
Serve with steamed rice and a bowl of sautéed bagoong.
Variations and substitutions
- Tripe: add beef tripe.
- Seafood kare-kare: use shrimp and squid.
- Vegetarian: use tofu and vegetables.
- Pressure cooker: about 50 minutes.
Storing and reheating
Refrigerate for 3 days. The sauce thickens; add water.
Frequently asked questions
Is kare-kare supposed to be salty?
The sauce is mild; bagoong provides the salt.
How long does oxtail take?
2.5 to 3 hours.
More Filipino recipes you might like
Beef Pares, Sinigang na Baka and Bistek.
