Kare Kare Recipe

As I promised in my adobong talong post, here is, although a few days late, my take on kare-kare.

This perennial Filipino favorite usually starts with a base of oxtails, beef stew cuts, pork hocks or tripe. Traditionally, the choice meat is simmered for hours to desired tenderness and and along with a variety of vegetables such as banana heart, long beans and eggplant, it’s pulled together into a stew with ground peanuts for flavor, toasted ground rice for thickening and annatto for coloring. Because of the dish’s very involved cooking process, it is usually reserved for special occasions but by using convenient rice flour and peanut butter, it is simplified enough to be everyday dinner-friendly. Give this a try, my friends, or browse our recipe index for more delicious meal ideas. Thank you for all your lovely comments. Truly appreciated.

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“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Kare Kare

This is a recipe for Kare-kare or ox tripe stew

Prep: 10min

Total: 160min

Yield: 6

Serving Size: 6 g

Nutrition Facts: servingSize 6 g, calories 934 kcal, Carbohydrate 24 g, Protein 91 g, Fat 53 g, Saturated Fat 16 g, Cholesterol 368 mg, Sodium 940 mg, Fiber 5 g, Sugar 3 g

Ingredients:

• 3 lbs oxtail (cut in 2 inch slices you an also use tripe or beef slices)
• 1 piece small banana flower bud (sliced)
• 1 bundle pechay or bok choy
• 1 bundle string beans (cut into 2 inch slices)
• 4 pieces eggplants (sliced)
• 1 cup ground peanuts
• 1/2 cup peanut butter
• 1/2 cup shrimp paste
• 34 Ounces water (about 1 Liter)
• 1/2 cup annatto seeds (soaked in a cup of water)
• 1/2 cup toasted ground rice
• 1 tbsp garlic (minced)
• 1 piece onion (chopped)
• salt and pepper

Instruction:

1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy!

Kare-Kare

Prep: 20min

Total: 260min

Yield: 4

Ingredients:

• 2 pounds oxtail (cut into serving size)
• water
• 1 banana heart
• 2 large eggplant (ends trimmed and cut into 1-inch thick)
• 1 bundle long beans (sitaw, cut into 3-inch lengths)
• 1 bundle pechay (ends trimmed and leaves separated)
• 1/4 cup rice flour
• 1-1/2 tablespoons annatto powder
• 1-1/2 cups chunky peanut butter
• 1 tablespoon oil
• 1 medium onion (peeled and sliced thinly)
• 4 to 5 cloves garlic (peeled and minced)
• 2 tablespoons fish sauce
• salt and pepper to taste
• shrimp paste

Instruction:

1. Rinse oxtail under cold, running water and with a knife, trim excess fat. In a deep pot, place oxtails and enough water to cover. Over medium heat, bring to a boil, skimming any scum that accumulates to top. Lower heat, cover and simmer, adding more water as needed to maintain 6 cups, for about 2 to 3 hours or until oxtails are easily pierced with a fork. Drain oxtail, reserving about 6 cups broth.
2. Peel and discard the outer, fibrous skin layers of banana heart until you reach the lighter, softer core. Trim off stem and discard. Cut banana core into half and into fourths. In a bowl of cold salted water, place cut banana and soak for about 15 to 20 minutes. Using hands, squeeze to release bitter sap. Rinse with cold water and drain well, discarding liquid.
3. In a pot over medium heat, bring about 4 cups water to a boil. Add banana heart and blanch for about 1 minute. With a slotted spoon, remove from liquid and set aside. Add eggplant and blanch for about 1 minute. With a slotted spoon, remove from liquid and set aside. Add long beans and blanch for about 1 minute. With a slotted spoon, remove from liquid and set aside. Add pechay and blanch for about 30 seconds. With a slotted spoon, remove from liquid and set aside.
4. In a skillet over medium heat, add rice flour and cook, stirring occasionally, until lightly browned and toasted. In a bowl, combine toasted rice flour and 1/4 cup reserved broth and whisk until smooth.
5. In a small bowl, combine annatto powder and 1/4 cup reserved broth. Stir until powder is dissolved and color has dispersed.
6. In a bowl, combine peanut butter and 1/2 cup of reserved broth and stir until well-blended.
7. In a large pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic. Add oxtail and cook, stirring occasionally, until lightly browned. Add fish sauce and cook for about 2 to 3 minutes.
8. Add the remaining 5 cups of reserved broth and bring to a simmer. Add annatto water, rice flour mixture and peanut butter mixture, stirring well to combine. Season with salt and pepper to taste. Continue to simmer for about 10 minutes or until it begins to slightly thicken. Add blanched vegetables and cook for about 2 to 3 minutes or until heated through and tender yet crisp. Serve hot with shrimp paste on the side.

Kare-Kare Recipe

The Kare-Kare recipe is a stew which is known for having a thick peanut sauce. Kare-Kare is not a so simple dish. Its main ingredient is the Oxtail. The Filipino Bokchoy, Banana Blossom, Eggplant and String beans are a must in this recipe.

Prep: 15min

Total: 2h15min

Yield: 6

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 478 calories, Sugar 6, Sodium 600 mg, Fat 21 g, Saturated Fat 8 g, unSaturated Fat 13 g, Trans Fat 0 g, Carbohydrate 20 g, Fiber 6 g, Protein 14 g, Cholesterol 0 mg

Ingredients:

• 1/4 kg beef
• 1/4 kg tripe
• 1 cup of peanut butter
• 1/4 cup grounded toasted rice
• 1/2 cup cooked Bagoong Alamang
• 1 large onion, diced
• 3 cloves of garlic, minced
• 1 tablespoon atsuete seeds
• 2 pieces eggplant, sliced 1 inch thick
• 1 bundle Bok Choy (Pechay)
• 1 bundle of String Beans
• 1 bundle of okra
• 3 tbsp. oil
• 5 cups of water
• Salt to taste

Instruction:

1. Boil the Beef and Tripe in water for an hour or until cooked.
2. Strain and keep the stock.
3. Heat oil and atsuete seeds in a pan. Removed the seeds.
4. Sauté garlic, onions until golden brown.
5. Add the stock, toasted rice and peanut butter. Add the beef and tripe.
6. Bring to a boil and simmer for 15 minutes.
7. Salt to taste.
8. Add the Eggplant, String Beans, Bok Choy and Okra (If available only).
9. Cook the vegetables for 5 minutes.
10. Do not overcook the vegetables.
11. Serve with Rice and Bagoong.

Kare Kare (Filipino Oxtail, Vegetable & Peanut Sauce Stew)

This ultra tender oxtail and beef shank stew is a Filipino classic that is well known for it’s peanut buttery flavor. Learn how to make this kare kare recipe for your next family gathering.

Prep: 10min

Total: 220min

Serving Size: 1 serving

Nutrition Facts: calories 363 kcal, Carbohydrate 11.1 g, Protein 30.4 g, Fat 22.6 g, Saturated Fat 9.1 g, Cholesterol 75.6 mg, Sodium 1747 mg, Fiber 3.2 g, Sugar 2.8 g, servingSize 1 serving

Ingredients:

• 2 tbsp vegetable oil
• 1 lb oxtail
• 1 lb beef shank
• 1 c yellow onion (about 1/2 medium onion) (chopped)
• 1 tbsp garlic (about 5 cloves) (minced)
• 12 c water
• 1 tbsp salt
• ½ c peanuts (unsalted and dry)
• ¼ c white rice
• 2 8-inch Japanese eggplants (cut into 1 inch pieces)
• 1 banana heart (peeled and chopped into 1 inch cubes)
• 1 ½ c long string beans (about 5 string beans) (cut into 4-inch pieces)
• 3 c bok choy (about 2 large heads) (individually peeled and chopped into 2 inch pieces)
• 1 tbsp vegetable oil
• 1 ½ c yellow onion (about 1 medium onion) (chopped)
• 1 tbsp garlic (about 5 cloves) (minced)
• 2 lb oxtail and beef shank (from above)
• 3 c braising liquid (from above)
• 1 tbsp annatto powder
• ¼ c smooth peanut butter
• 1 tbsp fish sauce
• 1 ¾ tsp salt
• ½ tsp black pepper
• fermented shrimp paste

Instruction:

1. Add all the meat, the rest of the water, and salt into the pot and bring to a boil. Lower to medium low heat to a simmer, cover the pot, and braise for 2-3 hours or until the oxtail and beef shank pieces are super tender and fall off the bone.
2. Vegetable blanching: Prep the vegetables (eggplants, banana hearts, string beans, and bok choy) by cleaning them in water and cutting them into the appropriate size. In a pot of boiling water, cook each of the vegetables by boiling them in hot water until slightly tender, then give them an ice bath to prevent further cooking.
3. Serve with fermented shrimp paste on the side and enjoy.

Kare-Kare Recipe | Filipino Oxtail Stew in Peanut Sauce | Home Cooking With Mama LuLu