Filipino Kare Kare

In the Philippines, a flavorful peanut sauce, oxtail, and veggies make this hearty stew. Try it out today at home.


In the Philippines, the dish known as Kare-Kare is a delectable oxtail stew cooked with peanut sauce. This comforting stew is a must-have in the winter months since it evokes fond memories of one’s childhood.

If you’re looking for a delicious and straightforward oxtail stew recipe you can make at home, this one is for you.


  • Celery
  • Onions
  • Peanuts
  • Jasmine rice
  • Beef ribs
  • Carrots
  • Eggplant
  • Fermented shrimp paste
  • Shallots
  • Oxtail
  • Calamansi


  • The next day, I take it out from the fridge and eliminate any solidified fat formed. This is how I do it all the time.
  • Meats like beef shanks or short ribs or a combination of both can be used instead of the traditional oxtail. Tripe is sometimes included as well.
  • It’s made with sliced onions, peanuts, toasted ground rice, and annatto seeds as the primary ingredients (mainly for color).
  • As a result of its naturally bland flavor and the sort of peanuts or even peanut butter you choose, you could either love this dish or detest it, depending on your preference.
  • This dish can also be cooked with seafood (prawns, squid, and mussels) or vegetables, although beef is the usual ingredient.
  • Bagoong, a salty and sour condiment made from fermented shrimp, should accompany Kare Kare. You’d be better off preparing something different if you don’t have it.



  • Kare Kare’s ancestry has been the subject of numerous legends. The meal is credited to Pampanga, the Philippines’ gastronomic capital. Others say that it was offered to Manila’s elite Moro population before the arrival of the Spaniards, making it a high-class meal.
  • Another theory claims that this dish’s origins can be traced back to Indian curry brought to the Philippines by Indians who lived in the vicinity of Cainta, Rizal. The name Kare Kare may be derived from the Japanese word Kare, which the Japanese may have provided while doing business before colonization.

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 691 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.




  • 2 medium carrots
  • 1 lb. beef round or short ribs
  • 2 large onions
  • 1 stick celery
  • 8 cups water
  • 2 lbs. (1 kg) oxtail
  • Sea salt


  • 2 ½ cups whole peanuts
  • 2 onions
  • ¼ bundle string beans
  • 6 calamansi
  • 2 Japanese eggplants
  • 1/3 cup Jasmine rice
  • 1 piece banana bud/heart
  • 4 tbsp annatto oil, please see note


  • 2 garlic cloves
  • 1/3 cup bagoong, fermented shrimp paste
  • 1 shallot


  1. A big Dutch oven or deep frying pan should be heated to medium-high heat to cook the meat. After that, use salt to season the meat on all sides. Toss the beef in the oil and cook it until it’s browned. The onion, carrot, and celery should be peeled and roughly chopped while the meat is browning. Transfer the meat to a platter and put it aside once cooked on all sides. Onions, carrots, and celery go in last. Brown in a bit of salt and a little olive oil. Return the seared beef to the pan once it has turned brown. Water just enough to cover the meat should prepare the ingredients. Simmer the mixture for a few minutes. The beef should be soft when pierced with a fork after about 3 to 5 hours of simmering.
  2. Scooping out the meat and transferring it to a plate, I strain the mixture to remove the rest of the components. Before I begin with the recipe the next day, I cool the stock and cover it in the fridge.
  3. Before the following components are prepared, the beef broth should be defatted and simmered for a while. The next step is to toast the peanuts in a big skillet over medium heat, often stirring until they turn a golden brown. Pulse them in a food processor to a fine powder when they’ve cooled. Put everything in a bowl and put it away. In a spice grinder, pound the rice into a fine powder, and then roast it in a skillet until it turns golden. Add the ground nuts to a mixing bowl and stir until evenly distributed. Set aside a small amount of the heated stock to create a paste.
  4. Cut the string beans into 2-inch lengths and then crosswise into halves before peeling and chopping the onion, eggplant, and banana bud. The chopped banana heart should be soaked in a mixture of water and vinegar. The calamansi should then be juiced.
  5. Garlic and shallots should be peeled and finely sliced for the bagoong. Add the sliced garlic and shallots to the pan and sauté for a few minutes until they begin to soften. Cook the bagoong until it emits a pleasant aroma, then add it to the mixture. Set aside in a basin after they’ve been removed from the heat.
  6. Onions should be steamed in a big heavy-bottomed pan before salt is added. Cook until the onions are tender, about 10 minutes. Stir in the peanut mixture and 5 cups of the simmering stock, and then add the other ingredients. When it’s done simmering, remove the steak from the pot and serve. Every now and then, stir the mixture. Cook until the eggplant, string beans, and banana hearts are soft. You can thin the mixture out with extra water if it becomes too thick. Season with salt after adding the calamansi juice. Remove from the heat after another 2 minutes of simmering.
  7. Served with plain steamed rice and bagoong, the Kare Kare is best served with a spoon full of the dish.

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