Kare-Kare

Nothing feels quite as cozy as a pot of Kare-Kare slowly cooking on the stove. Growing up, this iconic Filipino peanut stew was a staple at our Sunday lunches and festive gatherings. Its rich, creamy sauce clings lovingly to each tender piece of oxtail, while a medley of vibrant vegetables brings both color and balance. But the real magic? That side of sautéed bagoong (fermented shrimp paste) — salty, funky, and just the right contrast to the stew’s mellow nuttiness.

Kare-Kare isn’t a dish you rush. It’s slow food in the best way: simmered patiently, thickened with toasted rice and peanut butter, and served generously to share. Whether you’re making it for the first time or recreating a childhood memory, this dish is all about bringing people together. Paired with hot steamed rice and good company, Kare-Kare is comfort food elevated — traditional, bold, and proudly Filipino.

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Ingredients

For the Stew:

• 1 kg oxtail (alternatives: beef shank or tripe)

• 1 onion, chopped

• 5 cloves garlic, minced

• 1/2 tsp salt

• Water (enough to cover meat)

• 1 banana blossom (optional), sliced

• 1 eggplant, sliced

• 1 bundle string beans, cut into 2-inch pieces

• 1 bunch bok choy or pechay

• 2 tbsp annatto seeds (soaked in 1/4 cup hot water) or 1 tsp annatto powder

For the Peanut Sauce:

• 1 cup unsweetened peanut butter

• 1/2 cup ground roasted peanuts (optional, for texture)

• 1/4 cup rice flour (or toasted rice powder)

• 3 cups beef broth (from the boiled meat)

• Salt and pepper to taste

• 1 tbsp fish sauce (optional, adjust to taste)

To Serve:

• Shrimp paste (bagoong alamang), sautéed

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Execution

1. Boil the Meat
   Place the oxtail in a large pot and add enough water to fully cover it. Add onion, garlic, and salt. Simmer for 2–3 hours until the meat is tender (or pressure cook for 40–50 minutes). Skim scum as it rises. Reserve broth.

2. Prepare Annatto Oil
   Soak the annatto seeds in hot water for 5 minutes. Strain and keep the orange-colored liquid (or use annatto powder directly).

3. Cook the Vegetables
   Lightly steam or blanch the eggplant, string beans, and bok choy, then set them aside.

4. Make the Sauce
   In a separate pan, combine peanut butter, ground peanuts, and annatto oil. Gradually add reserved broth while stirring. Add rice flour to thicken. Simmer gently until it thickens. Taste and season with salt, pepper, and fish sauce as desired.

5. Combine
   Add the cooked meat into the sauce and simmer together for 5–10 minutes so flavors meld.

6. Serve
   Plate the stew and arrange vegetables on the side. Serve hot with steamed rice and bagoong on the side.

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Additional Tips

✔ Short on time? Use pressure cooker for meat (40–50 mins).
✔ Allergy alert: Use almond butter if allergic to peanuts (flavor changes).
✔ Thicker sauce? Adjust rice flour or reduce broth.
✔ Traditional twist: Include ox tripe or beef tendon.
✔ Color enhancer: Add more annatto if a deeper orange hue is desired.

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Q&A About Kare-Kare

Q: What is Kare-Kare?

A: Known for its luscious peanut-infused sauce, Kare-Kare is a staple in Filipino cuisine. This hearty stew typically includes oxtail (though tripe or pork hock may also be used), along with vegetables such as eggplant, string beans, and bok choy. It’s traditionally paired with bagoong, a flavorful fermented shrimp paste, served as a condiment.

Q: What does Kare-Kare taste like?

A: Kare-Kare has a mild, nutty, and creamy flavor thanks to the peanut butter base. It’s not spicy or sour like other Filipino dishes, and the bagoong (shrimp paste) adds a salty, umami contrast when served on the side.

Q: Can I make Kare-Kare vegetarian or vegan?

A: Yes! Swap the meat with tofu, mushrooms, or tempeh, and use vegetable broth. Choose a vegan-friendly peanut butter and skip the shrimp paste, or use vegan bagoong alternatives made from mushrooms or soy.

Q: What can I use if I don’t have oxtail?

A: You can substitute with beef shank, beef brisket, pork hock, or even chicken. The important thing is to choose a cut that becomes tender when braised or stewed.

Q: Is Kare-Kare spicy?

A: No, Kare-Kare is not naturally spicy. It’s creamy and nutty. Feel free to toss in some chili oil or chili flakes if you want to spice things up!

Q: Why is annatto used in Kare-Kare?

A: The rich orange-red hue of Kare-Kare comes from annatto seeds or powder. It’s mostly used for coloring rather than flavor.

Q: What do you eat with Kare-Kare?

A: For the best experience, serve Kare-Kare with steamed rice and a side of sautéed bagoong (shrimp paste). The salty-sour punch of bagoong perfectly complements the mild peanut stew.

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💛 Why You Should Make Kare-Kare

If you’ve ever wanted to dive into the heart of Filipino cuisine, Kare-Kare is a dish that truly embodies tradition, depth, and cultural pride. Here’s why it should be part of your regular meal prep:

🌟 1. Rich Cultural Heritage

Kare-Kare traces its roots to pre-colonial times and has become a beloved fixture in Filipino fiestas and family gatherings. Cooking it connects you to generations of home cooks and age-old culinary techniques.

🥜 2. Unique Flavor Profile

With its velvety peanut sauce, savory-sweet undertones, and the option to add bold bagoong on the side, Kare-Kare offers a flavor journey unlike any other. It’s mild yet complex, familiar yet surprising.

🍖 3. Great for Slow Cooking Lovers

If you love recipes that reward patience and slow simmering, Kare-Kare is your perfect comfort dish. The meat becomes fall-off-the-bone tender, and the sauce thickens to luxurious perfection.

🥬 4. Flexible & Customizable

While oxtail is traditional, Kare-Kare works beautifully with beef shanks, pork hocks, or even seafood and plant-based alternatives. You can also adjust the richness or spice level to suit your taste.

🍚 5. Made for Sharing

Kare-Kare is more than just a meal — it’s a shared experience. It’s meant to be served family-style, gathered around the table with loved ones, a big bowl of rice, and plenty of laughs.

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📊 Nutrition Facts (Per Serving – Approximate)

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