Every time I cook Kare-Kare, I’m transported back to Sunday lunches at my Lola’s house in Pampanga, where the rich aroma of peanut sauce would fill her tiny kitchen by noon. Growing up, I always thought this iconic Filipino oxtail stew was some kind of kitchen magic that only she could master. But after years of standing by her side, watching her toast the rice flour until perfectly golden and patiently tenderizing the oxtail, I finally learned her secrets.
Now, this heirloom Filipino kare-kare recipe has become my own family’s most requested dish, complete with the traditional bagoong that my kids playfully call “the special sauce.” While it may take a few hours to prepare, I promise you: once you taste that velvety peanut sauce coating each buttery-soft piece of oxtail, surrounded by vibrant local vegetables that have soaked up all that flavor, you’ll understand why every Filipino family saves this treasured recipe for their most special celebrations.
Why You’ll Love This Recipe
- Restaurant Quality: Achieve the same rich, velvety sauce you’d find in high-end Filipino restaurants
- Complete Guide: Step-by-step instructions with pro tips from generations of Filipino cooks
- Make-Ahead Friendly: Perfect for special occasions with prep-ahead options
- Authentic Taste: Traditional Kapampangan recipe passed down through generations
- Customizable: Various options for meat cuts and vegetables to suit your preferences
Filipino Kare-Kare (Traditional Oxtail and Peanut Stew)
Ingredients
For the Meat Base:
- 3 lbs oxtail buntot ng baka, cut into 2-inch pieces
- 1 lb honeycomb tripe tuwalya, optional
- 8-10 cups water tubig
- 2 tablespoons cooking oil mantika
For the Peanut Sauce:
- 1 cup unsweetened peanut butter mantikang mani
- ¼ cup rice flour galapong, toasted
- 2 tablespoons annatto powder atsuete or 3 tablespoons annatto seeds
- 1 large onion sibuyas, diced
- 6 cloves garlic bawang, minced
Vegetables (Gulay):
- 2 Japanese eggplants talong, cut diagonally
- 2 bundles string beans sitaw, cut into 3-inch lengths
- 1 banana heart puso ng saging, quartered and sliced
- 2 bunches bok choy pechay
Seasonings:
- Fish sauce patis to taste
- Sea salt asin to taste
- Ground black pepper paminta to taste
- Shrimp paste bagoong alamang for serving
Instructions
Preparing the Meat (Paghahanda ng Karne) 2.5 hrs
- Clean oxtail thoroughly (Hugasang mabuti ang buntot ng baka)
- Place in large pot with water (Ilagay sa malaking kaldero kasama ang tubig)
- Bring to boil, skim off scum (Pakuluin at alisin ang bula)
- Simmer until tender (Pahinain ang apoy at lutuin hanggang lumambot)
Making the Sauce (Paggawa ng Sarsa) 25 mins.
- Toast rice flour until golden (I-toast ang galapong hanggang maging golden brown)
- Mix with annatto and water (Ihalo ang atsuete at tubig)
- Sauté garlic and onions (Igisa ang bawang at sibuyas)
- Add peanut butter and broth
Cooking Vegetables (Pagluluto ng Gulay): 15 mins
- Blanch vegetables separately
- Add to the stew in order of cooking time (Idagdag sa nilaga ayon sa haba ng pagluluto)
Perfect Kare-Kare Checklist:
- Meat falls off the bone
- Sauce is thick but pourable
- No oil separation
- Vegetables bright and crisp
- Rich golden-orange color
Tips from Lola’s Kitchen
- Soak banana heart in salted water to remove bitterness (Ibabad ang puso ng saging sa tubig na may asin)
- Toast rice flour until fragrant for better flavor (I-toast ang galapong hanggang mabango)
- Use unsweetened peanut butter for authentic taste (Gumamit ng walang tamis na mantikang mani)
- Cook oxtail a day ahead for better flavor (Magluto ng buntot isang araw bago ihain)
Traditional Serving Suggestions
- Serve hot with steamed rice
- Always accompany with bagoong alamang
- Place vegetables around the meat in serving bowl
- Garnish with calamansi wedges
Troubleshooting
- Sauce too thick? Add hot broth gradually
- Too thin? Simmer longer or add more toasted rice flour
- Meat tough? Continue simmering until tender
- Bitter banana heart? Soak longer in salted water
Ingredient Alternatives
- Oxtail → beef shanks or chuck
- Fresh peanuts → unsweetened peanut butter
- Rice flour → ground toasted rice
- Banana heart → cabbage or more eggplant
- Bok choy → spinach or mustard greens
Storage & Reheating
- Refrigerate: Up to 4 days in airtight container
- Freeze: Up to 3 months (sauce may separate)
- Reheat: Low heat, stirring gently
- Add broth when reheating if needed
Variations
- Seafood Kare-Kare (with shrimp and crab)
- Crispy Pata Kare-Kare
- Vegetarian Kare-Kare (with mushrooms and tofu)
- Chicken Kare-Kare
- Goat Kare-Kare
FAQs
Q: Why is my sauce grainy? A: Lower heat and whisk continuously when adding peanut butter Q: Can I use a pressure cooker? A: Yes, cook oxtail for 45 minutes on HIGH Q: How do I know when the meat is done? A: It should easily separate from the bone Q: Why add vegetables last? A: To prevent overcooking and maintain textureNutrition
The Story Behind Filipino Kare-Kare (Traditional Oxtail and Peanut Stew)
Kare-kare, with its rich peanut sauce and tender oxtail, represents the grandeur and complexity of Filipino cuisine. What makes this dish extraordinary is its fascinating origin story—a fusion of Filipino, Malay, Indian, and possibly even Japanese influences, as suggested by its name which may have evolved from “curry-curry.” However, Filipinos transformed these foreign influences into something uniquely their own, creating a luxurious stew that became a hallmark of special occasions and family celebrations.
The brilliance of kare-kare lies in its ingenious combination of ingredients—peanuts ground to creamy perfection, annatto seeds for that distinctive golden color, and tender oxtail that requires hours of slow cooking. Originally a dish reserved for wealthy households due to its labor-intensive preparation and expensive ingredients, it evolved into a cherished family recipe passed down through generations. The accompanying vegetables—banana heart, eggplant, string beans, and pechay—aren’t mere additions but essential components that complete the dish’s symphony of textures. Perhaps most crucial is its partnership with bagoong alamang (fermented shrimp paste), a pairing that perfectly demonstrates the Filipino talent for balancing rich and pungent flavors.
Today, while modern shortcuts exist, traditional kare-kare remains a testament to Filipino patience and culinary sophistication. Whether served at fiestas, family gatherings, or high-end restaurants, its presence on the table signals a special occasion—a dish that continues to captivate diners with its velvety sauce, fall-off-the-bone meat, and that magical moment when bagoong meets peanut sauce.
Remember: True kare-kare isn’t just about the peanut sauce—it’s about achieving that perfect thickness where the sauce clings to each piece of meat and vegetable, creating a dish worthy of its status as one of the Philippines’ most celebrated culinary treasures.