Filipino Kare-Kare (Traditional Oxtail and Peanut Stew)
Kare-Kare is a luxurious Filipino stew (nilaga) featuring tender oxtail, tripe, and mixed vegetables in a rich, velvety peanut sauce. This treasured dish traces its origins to the Kapampangan cuisine of Pampanga, known as the culinary capital of the Philippines.
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. 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, 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 sabaw 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.
- 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. 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.
- 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 ref 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
- Cook oxtail a day ahead for better flavor
Nutrition
Calories: 663kcalCarbohydrates: 5gProtein: 73gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 0.03gCholesterol: 249mgSodium: 1333mgPotassium: 143mgFiber: 0.2gSugar: 0.03gVitamin A: 0.2IUVitamin C: 1mgCalcium: 64mgIron: 9mg
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