Kare-Kare
“Filipino oxtail stew in a thick, savory peanut sauce with vegetables, served with fermented shrimp paste.”
Peanut Butter
Eggplant
Green Beans
Onion
Garlic
RiceWhere it comes from
Kare-Kare is a traditional Filipino oxtail stew known for its rich, savory peanut sauce. This dish has roots in the culinary practices of the Tagalog people and is often served during special occasions and family gatherings. A surprising detail is that it is typically accompanied by a side of fermented shrimp paste, which adds a delightful umami contrast to the dish.
On the Palate
How it's made
6 steps · Show ↓120 min active
How it's made
6 steps · Show ↓- 190 min
In a large pot, bring 6 cups of water to a vigorous boil. Add the oxtail and simmer until tender, about 90 minutes. The meat should be falling off the bone and the broth rich and aromatic.
Watch outEnsure the water doesn't evaporate too much; add more if the oxtail isn't submerged.
- 25 min
While the oxtail cooks, soak ½ cup of annatto seeds in ½ cup of warm water. Rub the seeds gently to release their vibrant red color, then strain the liquid and set aside.
- 310 min
Slice the eggplants diagonally into ½-inch thick pieces. Trim the string beans to 3-inch lengths. Parboil the vegetables in salted water for 5 minutes until just tender, then set aside.
- 43 min
In a large pan, heat ¼ cup of cooking oil over medium heat. Sauté the chopped garlic and sliced onion until they turn golden and fragrant, about 3 minutes.
- 510 min
Pour the annatto seed liquid into the pan and bring to a gentle boil. Stir in the ground peanuts and toasted ground rice, mixing until the sauce is thick and smooth. Add the oxtail and parboiled vegetables, stirring to coat everything in the rich sauce.
Watch outThe sauce should be thick but not clumpy; add water if necessary to achieve the right consistency.
- 62 min
Season with fish sauce to taste, ensuring a balance of savory and nutty flavors. Serve the stew hot with a side of steamed rice and shrimp paste for added depth.
