Kare Kare (Filipino Oxtail, Vegetable & Peanut Sauce Stew)
User Reviews
5
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Additional Time
3 hrs
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Total Time
3 hrs 40 mins
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Servings
8
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Calories
363 kcal
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Course
Main Course, Dinner
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Cuisine
Filipino
Kare Kare (Filipino Oxtail, Vegetable & Peanut Sauce Stew)
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This ultra tender oxtail and beef shank stew is a Filipino classic that is well known for it's peanut buttery flavor. Learn how to make this kare kare recipe for your next family gathering.
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Ingredients
Braising
- 2 tbsp vegetable oil
- 1 lb Oxtail
- 1 lb beef shank
- 1 c yellow onion chopped, about 1/2 medium onion
- 1 tbsp garlic minced, about 5 cloves
- 12 c water
- 1 tbsp salt
Prepping ingredients
- ½ c peanuts unsalted and dry
- ¼ c white rice
- 2 eggplant cut into 1 inch pieces, Japanese variety, 8-inch
- 1 banana heart peeled and chopped into 1 inch cubes
- 1 ½ c string beans cut into 4-inch pieces, long, about 5 beans
- 3 c bok choy individually peeled and chopped into 2 inch pieces, about 2 large heads
Kare kare
- 1 tbsp vegetable oil
- 1 ½ c yellow onion chopped, about 1 medium onion
- 1 tbsp garlic minced, about 5 cloves
- 2 lb Oxtail from above
- 2 lb beef shank from above
- 3 c braising liquid from above
- 1 tbsp annatto powder
- ¼ c peanut butter smooth
- 1 tbsp fish sauce
- 1 ¾ tsp salt
- ½ tsp black pepper
Toppings
- fermented shrimp paste
Instructions
Braising
- In a large stock pot over medium high heat, add the vegetable oil and sear the pieces of meat until each side has a nice brown crust. This should be about one minute on each side. Sear in batches to not crowd the pan.
- Set aside the meat on a clean plate. Add the chopped onions and saute for about one to two minutes or until slightly translucent. Then add the garlic and saute for about 30 seconds until the garlic is fragrant.
- Add about two cups of water to the pot and deglaze the bottom.
- Add all the meat, the rest of the water, and salt into the pot and bring to a boil. Lower to medium low heat to a simmer, cover the pot, and braise for 2-3 hours or until the oxtail and beef shank pieces are super tender and fall off the bone.
Prepping ingredients
- Ground peanuts: place peanuts in a food processor or powerful blender and process until it turns into fine pieces for about 10 seconds. Try not to blend for too long because it will turn into a paste.
- Toasted ground rice: In a small pan over medium heat, add the rice and stir constantly until it begins to turn brown on the edges of the grains. It will take about one minute. Move the pan around to prevent burning the rice. Turn off the heat and allow the rice to cool for about five minutes.
- Transfer to a strong blender like a Nutribullet. Process the rice until it turns into fine pieces--like powder.
- Banana flower: Peel the tough purple leaves of the banana flower off until you reach the lighter yellow center. (This process is similar to artichokes). Once you reach the center, cut the heart into quarters and soak it in a lemon or lime water bath to prevent it from changing colors.
- Vegetable blanching: Prep the vegetables (eggplants, banana hearts, string beans, and bok choy) by cleaning them in water and cutting them into the appropriate size. In a pot of boiling water, cook each of the vegetables by boiling them in hot water until slightly tender, then give them an ice bath to prevent further cooking.
Kare kare
- In a pot over medium heat, add the vegetable oil and saute the chopped onions for about one minute or until slightly translucent. Then, add the garlic and saute for about 30 seconds.
- Add in the braising liquid (without the meat for now), annatto powder, and peanut butter. Stir together until it’s all combined.
- Add the ground peanuts and toasted ground rice, and fish sauce into the pot and stir until all ingredients are incorporated.
- Then add the braised meat and mix in the salt and pepper.
- Simmer for about 15 minutes on low to thicken. See photo here for final sauce consistency. Taste the sauce to see if it needs adjusting.
- Add in the blanched vegetables and cook for an additional 3 minutes and stir.
- Serve with fermented shrimp paste on the side and enjoy.
Nutrition Information
Show Details
Calories
363kcal
(18%)
Carbohydrates
11.1g
(4%)
Protein
30.4g
(61%)
Fat
22.6g
(35%)
Saturated Fat
9.1g
(46%)
Cholesterol
75.6mg
(25%)
Sodium
1747mg
(73%)
Potassium
394.4mg
(8%)
Fiber
3.2g
(13%)
Sugar
2.8g
(6%)
Vitamin A
13IU
(0%)
Vitamin C
1.2mg
(1%)
Calcium
48.6mg
(5%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 11.1g | 4% |
| Protein | 30.4g | 61% |
| Fat | 22.6g | 35% |
| Saturated Fat | 9.1g | 46% |
| Cholesterol | 75.6mg | 25% |
| Sodium | 1747mg | 73% |
| Potassium | 394.4mg | 8% |
| Fiber | 3.2g | 13% |
| Sugar | 2.8g | 6% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 48.6mg | 5% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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