This authentic Filipino Kare-Kare recipe transforms buttery-soft oxtail and fresh vegetables into an unforgettable feast, featuring a rich, velvety peanut sauce that’s become a cornerstone of Filipino celebration cooking.
I learned the secrets of this treasured dish from my best friend, Valerie, whose Kapampangan family has perfected it through generations. The key lies in the patient preparation, slowly tenderizing the oxtail until it falls off the bone, carefully toasting the rice flour until golden, and achieving that perfect sauce consistency that’s become increasingly rare even in restaurants today.
While this homemade recipe requires time and attention, the result is a restaurant-quality Kare-Kare that brings together the authentic flavors of ground peanuts, annatto, and tender meat in a way that makes every gathering truly special.
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
- The day before cooking (Isang araw bago magluto), thoroughly clean the oxtail under cold running water (Hugasang mabuti ang buntot ng baka sa malamig na tubig). Parboil the oxtail for 5 minutes in boiling water, drain, and rinse again to remove impurities (Pakuluan ang buntot ng baka ng 5 minuto, alisin ang tubig, at banlawan muli). Place in a container and refrigerate overnight. This step makes it easier to remove excess fat and results in a cleaner-tasting broth.
- On cooking day, remove the oxtail from the refrigerator 30 minutes before cooking to bring it to room temperature (Ilabas ang karne sa ref 30 minuto bago magluto). In a large, heavy-bottom pot, place the oxtail and cover with cold water. Add the star anise and bay leaves. Turn heat to high (100°C/212°F) and bring to a boil (Pakuluin sa malakas na apoy).
- Once boiling, reduce heat to medium-low (85°C/185°F) and skim off any scum that rises to the surface (Alisin ang bula na lulutang). Cover and simmer for 2-2.5 hours, checking occasionally and adding more water if needed. The meat should be very tender and almost falling off the bone (Palambutin ang karne hanggang halos matanggal sa buto).
- While the meat is cooking, prepare your sauce base. In a dry cast iron pan over medium heat (170°C/340°F), toast the rice flour until golden brown and fragrant, stirring constantly (I-toast ang galapong hanggang maging golden brown at mabango). This takes about 5-7 minutes. Set aside.
- Heat cooking oil in a large pan over medium heat. Sauté minced garlic until light golden (Igisa ang bawang hanggang mag-golden brown), about 1 minute. Add ginger and sauté for another minute. Add diced onions and cook until translucent (Igisa ang sibuyas hanggang maging malinaw), about 3-4 minutes.
- Add the peanut butter and annatto powder to the sautéed aromatics. Gradually add 2 cups of the hot broth from the cooking meat, stirring constantly to prevent lumps (Unti-unting idagdag ang sabaw habang hinahalo). Simmer for 10 minutes, stirring occasionally.
- Add the toasted rice flour to the peanut mixture, stirring constantly to prevent lumps (Idagdag ang tinostang galapong habang hinahalo nang mabuti). Add more broth as needed to achieve desired consistency. The sauce should be thick but still pourable, coating the back of a spoon (Dapat malapot ang sarsa pero madaling ibuhos).
- While the sauce simmers, prepare your vegetables. Soak the banana heart in salted water for 15 minutes to remove bitterness (Ibabad ang puso ng saging sa tubig na may asin). Cut all vegetables into similar sizes for even cooking.
- Bring a pot of water to boil for blanching vegetables. Start with the string beans (3-4 minutes), followed by eggplant (2-3 minutes), banana heart (4-5 minutes), calabaza squash (3-4 minutes), and lastly, bok choy (1-2 minutes). Drain each vegetable and set aside (Blanstyin ang bawat gulay at itabi).
- Once the meat is tender, remove it from the broth and set aside. Strain the remaining broth and add it to the peanut sauce until you achieve your desired consistency. Return the meat to the sauce and simmer for 5 minutes.
- Season the sauce with fish sauce and ground black pepper to taste (Timplahan ng patis at paminta ayon sa panlasa). The sauce should be rich and creamy, neither too thick nor too thin.
- Let the dish rest for 15-20 minutes before serving (Pahintulotin muna ang paghihimasok bago ihain). This allows the flavors to meld and the sauce to thicken slightly.
- Arrange the meat in the center of a large, deep serving bowl. Pour the peanut sauce over the meat. Arrange the blanched vegetables around the meat in a decorative pattern (Ayusin ang mga gulay sa paligid ng karne).
- Serve hot with steamed white rice (kanin), shrimp paste (bagoong alamang) on the side, and calamansi wedges. Each diner can add bagoong alamang to taste, a few drops of calamansi juice if desired, and extra sauce according to their preference (Bawat kakain ay maaaring magdagdag ng bagoong alamang, kalamansi, at sarsa ayon sa kanilang gusto).
- Remember to stir the dish gently before serving to ensure the sauce is well combined (Haluin nang marahan bago ihain). If the sauce becomes too thick upon standing, add a little hot broth or water and gently stir to reach desired consistency.
- Remaining Kare-Kare can be stored in an airtight container in the refrigerator for up to 4 days (Maaaring itago sa malamig nang hanggang 4 na araw). When reheating, do so gently over low heat, stirring occasionally and adding a little broth if needed to restore the sauce’s consistency (Initin sa mababang temperatura at dagdagan ng sabaw kung kinakailangan).
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 texture
Filipino Kare-Kare (Traditional Oxtail and Peanut Stew)Nutrition
The Story Behind Filipino Kare-Kare (Traditional Oxtail and Peanut Stew)
Kare-kare stands as one of the Philippines’ most celebrated dishes, with roots deeply embedded in the culinary capital of Pampanga. While its exact origins spark lively debates among food historians, many trace this luxurious dish back to the royal courts of the Moro elite in Pampanga during the pre-colonial era. The name itself offers intriguing clues – some say it derives from the word “curry,” pointing to possible Indian and Southeast Asian influences, while others connect it to the ancient Filipino word “kari,” meaning sauce.
What makes Kare-kare truly fascinating is how it showcases the Filipino talent for culinary adaptation. The dish’s signature peanut sauce, a masterful blend of ground peanuts, toasted rice flour, and annatto seeds, reflects the indigenous ingredients of the Philippines while incorporating techniques that might have come from early Chinese traders and Spanish colonizers. The use of oxtail, now considered the prime cut for this dish, likely began during the American colonial period when Filipino cooks masterfully transformed less expensive cuts into something extraordinary.
Today’s Kare-kare tells a story of Filipino ingenuity and resourcefulness. While traditionally reserved for special occasions due to its complex preparation, it has evolved from its royal origins to become a beloved family dish. Each region has its own subtle variations – some add calabaza (squash) for sweetness, others swear by specific cuts of meat – but the essence remains the same: a rich, velvety peanut sauce that turns simple ingredients into culinary gold. The crucial pairing with bagoong alamang (fermented shrimp paste) perfectly demonstrates the Filipino mastery of balancing rich and pungent flavors, creating a taste experience that’s uniquely Filipino.
The legacy of Kare-kare extends beyond its ingredients and preparation. In many Filipino households, learning to cook this dish marks a rite of passage, with recipes and techniques passed down through generations. From the patient preparation of the meat to achieving the perfect sauce consistency, each step carries the weight of tradition and the promise of bringing family together around the table.
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.
