Kare Kare with Oxtail and Vegetables
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.
A luxuriously thick peanut stew with tender oxtail and vegetables served with shrimp paste.
Nutrition per serving
Ingredients
Protein
Sauce
Thickener
Vegetables
Condiment
Instructions
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.
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.
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.
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.
Substitutions
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