How to Make the Perfect Kare Kare with Oxtail and Vegetables
Filipino · Hard · 170 min · 6 servings
Kare Kare is a rich and hearty Filipino stew featuring fall-apart oxtail and tender vegetables submerged in a thick, golden peanut-based sauce. It is always served alongside sauteed shrimp paste called bagoong, which provides a sharp briny contrast to the sweet and nutty broth.
Why this recipe works
This Kare Kare with Oxtail and Vegetables recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 170 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 580 calories with 38g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 lbs oxtail, cut into segments
- 1 cup smooth peanut butter
- 0.25 cup toasted rice powder or ground toasted rice
- 2 bunches bok choy or pechay, halved
- 1 medium eggplant, cut into thick rounds
- 3 tbsp fermented shrimp paste (bagoong alamang)
Step by step instructions
Step 1: Boil and Tenderize the Oxtail
Place the oxtail segments in a large pot and cover with cold water. Bring to a boil over high heat and cook for 10 minutes, then drain and rinse off the scum. Return the oxtail to the pot with 8 cups of fresh water and simmer over low heat for 2 to 2.5 hours until very tender, reserving all of the cooking broth.
Step 2: Build the Peanut Sauce
In a separate wide pan or wok, heat a tablespoon of oil over medium heat. Add the oxtail pieces from the broth and pour in 4 cups of the reserved cooking liquid. Whisk in the peanut butter until fully dissolved, then stir in the toasted rice powder to thicken the sauce. Simmer for 10 minutes while stirring frequently.
Step 3: Cook the Vegetables
Add the eggplant rounds to the peanut broth and cook for 5 minutes until they begin to soften. Add the bok choy or pechay and cook for an additional 2 to 3 minutes until the greens are tender but still vibrant green. Season the stew with salt or patis to taste.
Step 4: Sauté the Bagoong and Serve
In a small pan, sauté the fermented shrimp paste with a little oil, one minced garlic clove, and a pinch of sugar for 2 to 3 minutes until it is fragrant and slightly caramelized. Serve the kare kare in a deep bowl with steamed rice and the sauteed bagoong on the side for each person to mix in.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- oxtail → beef short ribs or tripe for a more affordable option
- toasted rice powder → cornstarch slurry to thicken the sauce quickly
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not simmering the oxtail long enough, resulting in tough chewy meat that does not absorb the peanut sauce properly
- Adding peanut butter over high heat without enough liquid, which causes it to scorch on the bottom of the pan
Nutrition facts
Per serving: 580 calories, 38g protein, 22g carbs, 38g fat, 5g fiber.
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