This Kare Kare Recipe features slow-cooked oxtails, creamy peanut butter, and vibrant veggies in a rich, hearty Filipino stew.
Ever have a dish that immediately takes you back home, even if you’re nowhere near it? That’s Kare Kare for me. It’s the kind of meal that pulls people together—family, friends, maybe even the neighbor who “just happened” to stop by. Growing up, weekends meant big family gatherings where Kare Kare was always front and center, its warm peanut aroma filling the house before the doorbell even rang.
Now, here’s the thing. Kare Kare is one of those recipes that feels like it should be complicated… but it’s surprisingly simple. It’s a hearty oxtail stew swimming in a creamy peanut sauce, paired with fresh veggies, and served alongside bagoóng (that funky, salty shrimp paste that makes the dish). And trust me, once you’ve tried it, you’ll wonder where it’s been your whole life.
Why You’ll Love This Kare Kare Recipe?
- Ultimate Comfort Food: It’s cozy, hearty, and packed with deep, beefy flavor.
- Peanut-Buttery Goodness: The sauce? Oh, it’s velvety, nutty, and downright addictive.
- A Family Classic: It’s been passed down for generations—and now, it’s yours.
- Perfect for Leftovers: Like most stews, it tastes even better the next day.
- A Whole Meal in One: Tender meat, fresh veggies, and rice? Done.
Ingredient Notes:
Let’s chat about what makes this Kare Kare tick. Because, honestly, each ingredient plays its part in this delicious symphony.
- Oxtail: Yep, it’s the star of the show. When slow-cooked, it becomes fall-off-the-bone tender. Can’t find it? Beef shanks or short ribs are solid swaps.
- Peanut Butter: It’s the backbone of the sauce. Smooth is best here—think creamy, not chunky.
- Achiote Powder: Adds a deep orange hue and subtle earthiness. No achiote? Paprika will step in nicely.
- Veggies (Bok Choy, Eggplant, Long Beans): These bring texture, color, and balance to the rich sauce. Swap in kale or green beans if needed.
- Beef Bouillon Cubes: Just a little flavor boost—because why not?
- Onion & Garlic: Non-negotiable for that aromatic base.
Pro Tip: A spoonful of bagoóng on the side is what really seals the deal. It’s salty, funky, and perfectly balances the peanut sauce.
How To Make Kare Kare?
Step 1. Simmer the Oxtails:
Place the oxtails in a big ol’ pot, cover with water, and bring to a boil. Reduce heat and let it do its thing—simmering for about 2 hours until the meat is so tender it practically waves the white flag. Skim off any excess fat (or keep it for flavor—no judgment here).
Step 2. Veggie Time:
Take out the oxtails, and crumble in the beef bouillon cubes. Toss in the bok choy, eggplant, and long beans. Let them simmer for 10-15 minutes—just until tender but still holding their shape.
Step 3. Peanut Sauce Magic:
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In a separate pan, sauté onions and garlic in olive oil until soft and fragrant. Add in the achiote powder and give it a quick stir. Then, in goes the peanut butter—watch it melt into silky goodness. Slowly ladle in some of the beef broth to create that signature creamy sauce.
Step 4. Bring It All Together:
Add the oxtails into the peanut sauce, followed by the cooked veggies and remaining broth. Let everything cozy up together for about 5 minutes.
Step 5. Serve Hot & Enjoy:
Spoon over a bed of steaming rice, add a dollop of bagoóng, and get ready for food coma bliss.
Storage Options:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in a freezer-safe container for up to 2 months.
- Reheat: Gently reheat on the stovetop, adding a splash of water or broth if it thickens too much.
Variations and Substitutions:
- Protein Swap: Don’t like oxtail? Try beef shank, pork hock, or even tofu for a veggie option.
- Nut-Free Alternative: Allergic to peanuts? Use sunflower seed butter or cashew butter.
- Spice It Up: Add chili flakes or hot sauce if you want a little kick.
- More Veggies, Please: Throw in zucchini, kale, or mushrooms for an extra veggie boost.
What to Serve with Kare Kare?
- Steamed Jasmine Rice: Because that sauce needs something to soak into.
- Bagoóng (Fermented Shrimp Paste): It’s salty, funky, and absolutely essential.
- Atchara (Pickled Papaya): Adds a tangy crunch to balance out the rich stew.
- Fried Garlic Chips: Because more garlic is always a good idea.
Frequently Asked Questions:
Can I make Kare Kare in a pressure cooker?
Absolutely! It’ll cut your cooking time way down, but I’ll be honest—you’ll miss out on some of that slow-simmered flavor.
Is the bagoóng really necessary?
Technically, no. But will your Kare Kare taste better with it? 100% yes.
Can I make this vegetarian?
Totally. Swap out the oxtail for tofu or tempeh, use veggie broth, and skip the bagoóng—or use a mushroom-based alternative.
There you have it—Filipino Kare Kare that’s as close to the real deal as it gets.
If you try it, let me know in the comments! Got a twist on the classic? I’m always down for new ideas. Happy cooking!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Kare Kare Recipe
Ingredients
- 4 ½ pounds beef oxtails
- 3 cups water or more as needed
- 2 beef bouillon cubes
- ½ pound bok choy chopped
- ½ pound long beans cut into bite-sized pieces
- ½ pound eggplant cubed
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon achiote powder
- 3 tablespoons smooth peanut butter
Instructions
Prepare the Oxtails:
- Place the beef oxtails in a large pot and add 3 cups of water. Bring to a boil over high heat, then reduce the heat to medium-low. Allow the oxtails to simmer for approximately 2 hours, or until tender, adding additional water as needed to maintain adequate coverage. Periodically skim off any fat that accumulates on the surface.
Cook the Vegetables:
- Once the oxtails are fully cooked, remove them from the pot and set aside. Crumble the beef bouillon cubes into the remaining broth, stirring until fully dissolved. Add the chopped bok choy, long beans, and cubed eggplant to the broth. Simmer over medium heat for 10 to 15 minutes, or until the vegetables are tender.
Prepare the Peanut Sauce:
- In a separate large pan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 5 minutes until softened and fragrant. Stir in the achiote powder, followed by the smooth peanut butter, allowing it to melt and integrate fully with the aromatics.
Combine the Broth and Sauce:
- Gradually ladle about 1/2 cup of the simmering broth into the peanut sauce mixture, stirring continuously to create a cohesive sauce. Simmer for an additional 5 minutes to thicken slightly.
Integrate the Oxtails and Vegetables:
- Return the cooked oxtails to the peanut sauce, followed by the remaining broth and vegetables. Stir gently to combine all elements, ensuring the oxtails and vegetables are evenly coated in the sauce. Continue cooking over low heat for 5 minutes to allow the flavors to meld.
Serve:
- Serve the Kare Kare hot, accompanied by steamed white rice and a side of bagoóng (fermented shrimp paste) for added flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
