Kare-kare: authentic Filipino oxtail and vegetables in peanut sauce

Kare-kare is a Filipino stew made with oxtail and mixed vegetables in a savoury peanut sauce. It uses annatto water for a warm colour, then thickens the sauce with ground peanuts and toasted ground rice. Serve kare-kare as a main course with steamed rice and shrimp paste (bagoong) on the side.

Use fresh oxtail and firm vegetables for best texture. Keep the peanut sauce thick, not watery. Annatto seeds add colour, not heat. Fish sauce is optional but helps seasoning. Adjust water during cooking so the sauce coats the meat and vegetables well.

• Oxtail: 900 g (about 2 lb)
• Water: 1.4 litres (6 cups), plus 120 ml (½ cup) for annatto soaking
• Annatto seeds: 60 g (½ cup)
• Eggplants: 3 medium (about 450 g total)
• Green beans (string beans): 450 g (1 lb)
• Banana blossom: 1 medium (about 300–400 g), sliced
• Garlic: 1 whole head (about 10–12 cloves), chopped
• Onion: 1 medium (about 150 g), sliced
• Vegetable oil: 60 ml (¼ cup)
• Ground peanuts: 120 g (1 cup)
• Toasted ground rice: 150 g (1 cup)
• Fish sauce: 1–2 tbsp, to taste
• To serve: steamed rice, shrimp paste (bagoong)

Use a deep pot so the oxtail boils without spilling. A second pot helps parboil the vegetables fast. Keep a strainer ready for the annatto seeds. A wooden spoon is useful for stirring the peanut sauce as it thickens.

• Large deep pot with lid
• Medium pot for parboiling
• Knife and chopping board
• Measuring cups and spoons
• Strainer or fine sieve
• Mixing bowl for annatto soaking
• Wooden spoon or spatula

Preparation

Cut the string beans into 7–8 cm (3-inch) lengths. Slice the eggplants on a slant into 1.25 cm (½-inch) pieces. Slice the banana blossom on a slant into 1.25 cm (½-inch) pieces. Keep the slices even so they cook at the same speed.

Step-by-step procedure

Step 1: Boil the oxtail in 1.4 litres (6 cups) water until tender. Keep the pot covered and skim foam if needed. Add a little water if the level drops too much. The meat should feel soft when pierced with a fork.

Step 2: Soak the annatto seeds in 120 ml (½ cup) water. Set aside for a few minutes. Rub the seeds with a spoon if needed so the colour comes out. Strain and keep the coloured water. Discard the seeds so they do not end up in the sauce.

Step 3: Parboil the string beans, eggplants, and banana blossom. Cook them in boiling water just until slightly soft, then drain. Set aside. This step helps the vegetables keep shape later. Do not overcook them now, since they cook again in the sauce.

Step 4: Heat 60 ml (¼ cup) vegetable oil in a pot. Sauté the chopped garlic and sliced onion. Stir often and cook until the onion softens. Keep the heat medium so the garlic does not burn. This base adds a mild, savoury taste to the peanut sauce.

Step 5: Pour in the annatto water and bring it to a boil. Boil for about 5 minutes. Stir once or twice so it does not stick. This spreads the colour through the liquid. Keep the boil gentle so the liquid does not reduce too fast.

Step 6: Stir in the ground peanuts and the toasted ground rice. Mix well so no lumps form. Keep stirring as it warms. The sauce will start to thicken as the rice absorbs liquid. If it thickens too fast, add a small splash of water and stir again.

Step 7: Bring the sauce back to a boil, then add the tender oxtail. Add the parboiled vegetables. Stir gently so the eggplant does not break. Add more water as needed so there is enough sauce. Keep it thick and smooth, not watery.

Step 8: Season with fish sauce, starting with 1 tablespoon. Taste and add up to 1 more tablespoon if needed. Simmer briefly so flavours mix. Turn off the heat once the vegetables are hot and the sauce clings to them. Serve with steamed rice and bagoong on the side.

Serving notes

Serve kare-kare hot as a main course. Place steamed rice on the table and offer shrimp paste (bagoong) separately. This lets each person adjust salt and strong flavour to their taste. Keep extra sauce in the pot, since it thickens as it stands. Add a little warm water if needed.

Nutritional values (approx. per serving)

These values are estimates and change with cut size, oil used, and serving size. They cover the oxtail, peanut sauce, and vegetables, not the rice and bagoong served on the side. Use them as a simple guide when planning meals.

For a thicker peanut sauce, simmer a little longer while stirring. For a thinner sauce, add warm water in small amounts and mix well. Keep the vegetables slightly firm so they do not turn mushy. If you serve later, reheat on low heat and stir often to stop sticking.