Kare Kare Recipe
This traditional Filipino Kare Kare recipe features tender, slow-cooked oxtails simmered in a rich peanut sauce, paired with bok choy, eggplant, and long beans. Serve with rice and bagoóng for a flavorful and hearty meal perfect for family gatherings.
6 Servings
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
Equipment
- Large stockpot or Dutch oven
- Medium sauté pan
- Skillet (for frying eggplant)
- Cutting board & knife
- Tongs
- Blender (optional, for a smoother sauce)
- Fine mesh strainer (optional for skimming fat)
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
To make this Kare Kare recipe gluten-free, ensure that the beef bouillon cubes used are labeled gluten-free, as some brands may contain gluten-based thickeners. Additionally, double-check the peanut butter and achiote powder labels to confirm they are free from gluten-containing additives. Serve with gluten-free rice and avoid any gluten-containing dipping sauces.
Nutrition
Serving: 1 serving | Calories: 973kcal | Carbohydrates: 10g | Protein: 109g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Cholesterol: 374mg | Sodium: 1048mg | Potassium: 354mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2025IU | Vitamin C: 27mg | Calcium: 144mg | Iron: 14mg