Kare-Kare

Traditional Kare-Kare is a rich Filipino stew featuring tender oxtail or chuck roast simmered in a creamy, velvety peanut sauce, colored with annatto seed water, and served alongside fresh vegetables and savory sautéed shrimp paste (bagoong alamang).

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large heavy pot, combine the oxtail, quartered onion, and 8 cups of water. Bring to a boil, skimmimg off any scum that rises to the top. Reduce heat to low, cover, and simmer for 2 to 2.5 hours (or 45 minutes in a pressure cooker) until the meat is fork-tender. Strain and reserve 4 cups of the beef broth. Set the meat aside.

Step 2

In a separate pot of boiling salted water, blanch the eggplant, long beans, banana blossom, and bok choy sequentially for 2 to 3 minutes each until tender-crisp. Immediately shock them in an ice bath to preserve their color and texture, then drain and set aside.

Step 3

In a Dutch oven or large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent. Pour in the strained annatto liquid to give the base its traditional golden-orange color.

Step 4

Pour in the reserved 4 cups of beef broth and bring to a simmer. Whisk in the peanut butter and ground toasted rice until completely smooth and free of lumps. Simmer for 5 minutes, stirring continuously, until the sauce thickens into a glossy, smooth gravy. Season with fish sauce to taste.

Step 5

Add the cooked oxtail into the peanut gravy and simmer for 5 minutes to allow the flavors to meld. Arrange the blanched vegetables on top or on the side. Serve steaming hot with plenty of white rice and a side of salty bagoong alamang (sautéed shrimp paste) to balance the nutty richness.