Kare-Kare

Kare-Kare is a classic Filipino stew with tender oxtail and vegetables in a rich peanut sauce. It's a comfort food that's hearty and full of savory flavor. A favorite for everyday family dinners or special occasions!

Kare-Kare was one of the first recipes I posted on Kawaling Pinoy (January 2014!). I'm revisiting it today to add better photos and cooking tips to help you recreate it successfully in your kitchen.

This perennial Filipino favorite is usually reserved for holiday get-togethers and special occasions. The traditional method requires work, from toasting and grinding rice grains and peanuts to tenderizing the meat and tripe. I'm excited to share simple substitutions that make this dish effortless for everyday meals.

The hearty stew is an epitome of Filipino comfort food with roots in pre-colonial times. The name is thought to have come from the Tamil word “Kari” (curry), but although its golden color and thick consistency may be akin to curry, its rich, nutty flavor makes it uniquely Filipino.

Variations of Kare-Kare

While oxtail is traditional, there are variations of Kare-Kare for different preferences.

• Chicken Kare-Kare uses cut-up chicken as a quick-cooking protein option
• Kare-kareng Pata uses pork shanks instead of oxtail.
• Fried Tofu- a vegan alternative to meat
• Stewing beef and tripe are also popular choices

Ingredients you'll need

While the dish might have originated from curries of our Asian neighbors, it has evolved over the years to include mainly local ingredients.

• Oxtail- is known for its flavorful meat and gelatinous texture, which is incredibly tender when slow-cooked. 
• Vegetables- the recipe uses banana heart, eggplant, long beans, and pechay for this recipe. Bok choy, cabbage, or Baguio beans are also good additions.
• Rice flour- provides a quick and easy alternative to whole rice grains. Toast in a dry skillet to bring out the aroma and flavor. Do not use glutinous rice flour! If you do not have rice flour, you can toast uncooked rice in a dry pan until golden brown, then grind it in a blender or pound it using a mortar and pestle.
• Peanut butter- a more effortless and quicker option than whole peanuts. Choose unsweetened peanut butter such as Skippy or ask for peanut butter na pangkare-kare if you're shopping at a Filipino wet market.
• Annatto powder- gives the stew its distinctive yellow-orange color. If using annatto seeds, soak them in water for a few minutes or heat them in oil to extract color. Add the colored water to the stew or use the atsuete oil for sauteing.
• Fish Sauce- for a salty and umami boost
• Aromatics- onion and garlic add depth of flavor
• Salt and Pepper- season the dish to taste, enhancing flavor and adding a touch of zing.

How to make classic Kare-kare

1. Cook oxtail. Rinse oxtail under cold, running water, and trim excess fat with a knife. Place in a large pot with enough cold water to cover. Bring to a boil, skimming any scum that accumulates to the top. Lower heat, cover, and simmer, adding more water as needed, until oxtails are easily pierced with a fork. Drain and reserve broth.
2. Prepare the banana heart. Peel the outer, fibrous skin layers to the lighter, softer core. Trim off the stem and cut the banana core into rounds. Place the cut banana in a bowl of cold salted water and soak. Squeeze with your hands to release bitter sap, and rinse well with cold water. Blanch in a pot of boiling water, remove with a slotted spoon and set aside.
3. Blanch the vegetables in the pot of boiling water one type at a time, remove using a slotted spoon, and set aside.
4. Toast rice flour in a dry skillet over medium heat until lightly browned and aromatic.
5. Combine toasted rice flour, annatto powder, and 1 cup of the reserved broth. Whisk until smooth and well blended.
6. Brown oxtail. Heat oil in a large pot and saute onions and garlic until softened. Add oxtail and cook until lightly browned. Add fish sauce.
7. Add the remaining reserved broth and bring to a boil. Add rice flour mixture, whisking well to prevent lumps.
8. Add peanut butter and stir to distribute. Season with salt and pepper to taste. Simmer for about 7 to 10 minutes or until slightly thickened.
9. Add blanched vegetables to the kare kare and cook until heated through and tender yet crisp.

How to Serve and Store

• Serve as a main dish with steamed rice for a hearty lunch or dinner. And no kare-kare is complete without ginisang bagoong! The salty, savory kick of this Filipino condiment is the perfect contrast to the creamy, nutty richness of the dish.
• Allow leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to 3 days or freeze for up to a month. 
• Transfer to a saucepan over medium heat to reheat, stirring occasionally to ensure even heating. Add water or beef broth to loosen consistency, and adjust the seasonings as necessary.