Filipino

Kare-Kare

Name: Kare-Kare
Total time: 150 min
Yield: 5 servings
Cuisine: Filipino
Ingredients: 2 lbs beef oxtail, cut into 2-inch pieces; 1/2 cup creamy peanut butter; 1/4 cup toasted rice flour (for thickening); 1 tbsp annatto powder (dissolved in 1/4 cup water); 1 medium eggplant, sliced; 1 bundle string beans (sitaw), cut into 3-inch lengths; 1 bundle bok choy (pechay), ends trimmed; Sautéed shrimp paste (bagoong alamang), for serving

A rich peanut stew typically made with oxtail and vegetables, served with shrimp paste.

150 minutes

Serves 5

Lunch/Dinner

Contains common allergens

Dairy Peanut Seafood Shellfish Wheat

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Instructions

5 steps

1
Tenderize the Oxtail: Place the oxtail in a large heavy-bottomed pot and cover with water. Bring to a boil, skim the scum, and simmer gently for 2 to 2.5 hours until the meat is very tender and falling off the bone. Reserve 4 cups of the beef broth.

2
Prepare the Base: In a large pan or wok, pour in the reserved 4 cups of beef broth and bring to a simmer. Stir in the dissolved annatto powder for a vibrant orange color.
3
Add the Peanut Sauce: Gradually whisk in the creamy peanut butter and the toasted rice flour. Whisk continuously over medium-low heat until the sauce becomes smooth, rich, and thickened (about 5-7 minutes).
4
Cook the Vegetables: In a separate pot of boiling water, briefly blanch the string beans and eggplant for 3 minutes, then the bok choy for 1 minute. Drain well.
5
Combine: Add the tenderized oxtail to the peanut sauce, stirring to coat the meat evenly. Let it simmer for 5 minutes. Arrange the blanched vegetables on top before serving. Always serve with a side of savory sautéed shrimp paste.

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