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Kare Kare
Enjoy this authentic Kare Kare recipe for Filipino oxtail stew in a delicious peanut sauce. This popular dish is prepared on special occasions like birthdays and family gatherings. For a boost of flavor, serve it with a fermented shrimp paste called bagoong.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 15 mins
Servings: 4
Calories: 1218 kcal
Course:
Main Course
Cuisine:
Filipino
Ingredients
For the Stew
- 2.2 lbs oxtails
- 1 Red Onions (diced)
- 1 whole garlic (minced)
- 4 cups beef stock/broth
- 1 cup water
- 1 cup unsalted peanut butter
- ¼ cup ground toasted rice
- ¼ cup annatto seeds (soaked in ½ cup boiling water)
- 3 Tbsp brown sugar
- neutral oil
- Diamond Crystal kosher salt
- freshly ground black pepper
For the Vegetables
- 3 pieces eggplant (sliced)
- 1 bundle string beans (sliced)
- 1 bunch baby bok choy
For Serving
- bagoong (fermented shrimp paste)
Instructions
- To a pot, add neutral oil and sauté 1 red onions (diced) and 1 whole garlic (minced). When the onions turn translucent, remove the onions and garlic to a plate and set aside.
- Using the same pot, add 2.2 lbs oxtails and brown them on all sides.
- Add the sautéed onion and garlic back to the pot. Then, pour 4 cups beef stock/broth and 1 cup water into the pot. Bring to a boil, cover, and simmer for 1½ hours or until the meat is tender (add more water if needed).
- Turn of the heat. Remove the oxtail from the pot, leaving all the liquid, and set the oxtail aside.
- Add 3 Tbsp brown sugar, ¼ cup ground toasted rice, 1 cup unsalted peanut butter, and the water from soaking ¼ cup annatto seeds into the pot. Mix thoroughly until it’s even in consistency. Turn on the heat to medium, then let it boil.
- Once the sauce is boiling, turn the heat to low. Add the oxtail and simmer for 15 minutes. Season with a dash of Diamond Crystal kosher salt and freshly ground black pepper.
- Now, cook the vegetables separately by blanching 1 bundle string beans, 3 pieces eggplant, and 1 bunch baby bok choy.
- Pour the stew into individual deep bowls and add the cooked vegetables on the side. Serve with bagoong (fermented shrimp paste).
Cup of Yum
Notes
- The recipe is provided by Raymund from Ang Sarap.
Nutrition Information
Calories
1218kcal
(61%)
Carbohydrates
60g
(20%)
Protein
101g
(202%)
Fat
68g
(105%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
10g
Monounsaturated Fat
31g
Cholesterol
279mg
(93%)
Sodium
706mg
(29%)
Potassium
1395mg
(40%)
Fiber
17g
(68%)
Sugar
30g
(60%)
Vitamin A
5281IU
(106%)
Vitamin C
64mg
(71%)
Calcium
261mg
(26%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1218
% Daily Value*
| Calories | 1218kcal | 61% |
| Carbohydrates | 60g | 20% |
| Protein | 101g | 202% |
| Fat | 68g | 105% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 31g | 155% |
| Cholesterol | 279mg | 93% |
| Sodium | 706mg | 29% |
| Potassium | 1395mg | 30% |
| Fiber | 17g | 68% |
| Sugar | 30g | 60% |
| Vitamin A | 5281IU | 106% |
| Vitamin C | 64mg | 71% |
| Calcium | 261mg | 26% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.