Kare Kare
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 5 mins
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Servings
6
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Calories
865 kcal
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Course
Main Course
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Cuisine
Filipino
Kare Kare
Description
Kare Kare starts by searing garlic and onion in oil before adding oxtail and ox tripe to develop flavor and rendering juices. The meat is simmered in water for about three hours until tender. Meanwhile, sticky rice flour is toasted until light brown, then mixed with water to a paste.
Once the meat is tender, the yard-long beans, banana heart (optional), and eggplant are added to the pot and cooked until slightly firm. Peanut butter and annatto powder are stirred in to create the signature sauce, which is seasoned lightly with salt as desired.
The recipe thickens the sauce gradually by mixing in the toasted rice flour paste, giving the stew its characteristic creamy texture and slightly nutty taste. Adding bok choy or pechay at the end introduces fresh, leafy greens balancing richness with mild bitterness.
This slow-cooked dish combines a hearty peanut flavor with tender meat and cooked vegetables, typically served with steamed rice.
Ingredients
- 2 pounds Oxtail - cut into serving size
- 1 pound ox tripe - cut into serving size
- 6 cups water
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 cloves garlic - minced
- 1 medium onion - chopped
- 6 pieces yard-long beans - ends trimmed and cut into 3-inch pieces
- 1 small banana heart (optional) - cut and pre-soaked
- 2 medium eggplant - cut into 2-inch pieces
- 2 tablespoons annatto powder
- 1 cup peanut butter - less sweet or unsweetened
- ½ teaspoon salt (optional)
- ¼ cup sticky rice flour
- 3 medium bok choy or pechay
Instructions
- In a pot, heat oil over medium-high heat. Saute garlic and onion until limp and aromatic. Add the meat and sear for a minute to let the juices out.
- Pour in water and bring to a boil. Reduce heat to low. Simmer for 3 hours, pot covered, or until the meat becomes very tender. Add more water if needed to make sure you have at least 3 cups of stock for the sauce.
- Using a skillet over medium heat, toast sticky rice flour for a few minutes, stirring often, until it turns light brown in color. Transfer to a small bowl and add ¼ cup of water and set aside.
- Once meat is tender, add the yardlong beans, banana heart, and eggplant to the pot and cook until al dente, add the peanut butter and annatto powder. Season with salt if desired. Stir and make sure that peanut butter is completely dissolved.
- Once vegetables are cooked, gradually add the toasted rice flour mixture to the pot and mix well. Cook for a few minutes until the sauce thickens.
- Lastly, add the pechay or bok choy and turn off the heat. Transfer to a serving pot or dish. Serve hot with steamed rice and some shrimp paste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 865 kcal
% Daily Value*
| Calories | 865kcal | 43% |
| Carbohydrates | 10g | 3% |
| Protein | 81g | 162% |
| Fat | 56g | 86% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 249mg | 83% |
| Sodium | 844mg | 35% |
| Potassium | 305mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 77mg | 8% |
| Iron | 9.9mg | 55% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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