This rich and savory Beef Kare Kare features tender oxtail stew in a creamy peanut sauce, bringing the bold, aromatic flavors of the Philippines to your table. Perfect for a comforting family meal or an impressive dinner party dish, it's an irresistible culinary delight!
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Another Costco run made me buy another pack of oxtails. My kids love oxtails! When they see it, they know mommy is making kare-kare—or sometimes braised oxtail or oxtail nilaga. Oxtails are a favorite in our household because they make every dish rich, hearty, and perfect for family meals.
This rich, peanut-based stew is a Filipino classic and often the star of family gatherings. I love using oxtails for this dish, sometimes adding other beef cuts or tripe, but always including some oxtails.
It’s funny because my kids are peanut butter haters, but they devour it in this dish! On the other hand, they can’t get enough of the tender, fall-off-the-bone goodness of braised oxtail and the comforting broth of oxtail nilaga—both of which are on regular rotation in our kitchen.
Ready to share my Kare-Kare recipe that’s big on flavor, low on fuss? Let's get cooking!
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Why You’ll Love This Recipe?
- Rich, peanut-based stew that’s a Filipino classic.
- Often the star of family gatherings.
- Tender, flavorful oxtails are a must, with optional additional beef cuts or tripe.
- Creamy peanut sauce makes the dish irresistible.
- A hit even with those who usually avoid peanut butter.
- Crowd-pleaser every time!
What Is Kare-Kare?
Kare-Kare is a traditional Filipino stew known for its rich and savory peanut-based sauce. Typically made with oxtail, it can also include other meats like beef or tripe, and is often cooked with vegetables such as eggplant, bok choy, and green beans.
Kare-Kare is a popular dish at Filipino family gatherings and celebrations, cherished for its unique taste and comforting qualities.
Origin of Kare Kare
Kare-Kare is a traditional Filipino dish with a rich history rooted in Philippine culinary culture. Originally, it was said to have originated from Pampanga, the "Culinary Capital of the Philippines," and features a savory peanut sauce, oxtail, and vegetables. The dish's unique blend of flavors and textures has made it a beloved staple at Filipino gatherings and celebrations.
Recipe Ingredients
Here's what you will need:
- Oxtails: Alternatively, you can use any cuts of beef, beef tripe, short ribs, pork belly
- Aromatics: Garlic and Onion
- Peanut Butter: Creates the creamy, nutty sauce. Use creamy or chunky based on preference. Alternatively, you can use ground peanut
- Annatto Powder: Adds a rich red orange color. Can be replaced with a few drops of annatto water or annatto oil if preferred.
- Rice flour This will thicken the sauce.
- Fish Sauce: Adds a salty, umami depth. Adjust to taste.
- Beef powder or beef bouillon: For additional beefy taste
- Vegetables: Eggplant, Green beans / String beans or long beans, , Bok choy
- Optional Vegetables: Banana heart, banana blossoms,
- Shrimp Paste (bagoong alamang, for serving): Traditionally served on the side to complement the dish.
See recipe card for quantities.
How to Make Beef Kare Kare?
- Place the oxtail in a large pot, cover with water, and bring to a boil. Reduce the heat and let it simmer for 2-3 hours, or until the meat is tender. Skim off any impurities that rise to the surface. You can use a pressure cooker to speed up this process. If using an Instant Pot, set it on high pressure for 1 hour.
- Boil water and cook the string beans or green beans for 3 minutes, then transfer them to ice water to stop the cooking process. Set aside. Repeat the same process for the bok choy.
- Heat oil in a frying pan and fry the eggplant until golden. Set aside.
- Once the oxtail is tender, sauté garlic and onion in a pot until they become fragrant and translucent.
- Add the oxtail and about 3 cups of oxtail broth, making sure to exclude any impurities. Let it simmer gently.
- In a small bowl, whisk together peanut butter, ground rice, annatto powder, and 1 cup of warm broth until it becomes a thick peanut sauce. Pour the mixture into the pot.
- Let the mixture simmer for 10-15 until it thickens. Add fish sauce to taste and adjust the seasoning as needed. (To expedite thickening: Combine 1 tablespoon of cornstarch and 2 tablespoon of water and pour it into the pot)
- Add the eggplant, string beans, and bok choy to the pot. Continue simmering for another 5 minutes, until the vegetables are tender.
Storage Instructions
Store kare-kare in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 2-3 months. To reheat, thaw in the fridge overnight if frozen, and warm on the stove, adding water or broth as needed to adjust consistency.
Top Tip
For a richer and more flavorful Kare-Kare, toast the ground rice and peanuts before adding them to the sauce. This enhances the nutty taste and gives the dish a deeper, more complex flavor profile.
What To Serve With This/ Popular Side Dishes
Kare-Kare is traditionally served with a variety of accompaniments that enhance its flavors. Here are some popular options:
- Shrimp Paste (Bagoong): A salty, umami-rich condiment served on the side to add depth and contrast to the creamy stew.
- Steamed Rice: Plain white rice is the perfect base to soak up the rich peanut sauce.
- Pancit (Filipino Noodles): Often served alongside Kare-Kare during special occasions or gatherings for a complete meal.
- Fried Bananas: For a sweet contrast, serve some fried plantains or bananas on the side.
- Pickled Vegetables (Atchara): A tangy and slightly sweet pickled vegetable relish that provides a refreshing contrast to the rich stew.
- Lettuce or Cucumber Salad: A light, crisp salad to balance the heaviness of the dish.
Storage Instruction
Store kare-kare in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 2-3 months. To reheat, thaw in the fridge overnight if frozen, and warm on the stove, adding water or broth as needed to adjust consistency.
Recipe FAQs
Yes, you can use other meats such as beef shank, tripe, or even pork. Oxtail is traditional, but variations are common.
For a vegetarian version, use mushrooms, tofu, and a variety of vegetables instead of meat. Replace beef broth with vegetable broth.
Simmer the oxtail in water until tender, which usually takes 2-3 hours. This slow cooking process helps break down the connective tissue, making the meat tender.
Yes, Kare-Kare can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors often improve after a day or two. Reheat gently before serving.
If you need a substitute, try using almond butter or cashew butter. For a nut-free option, you can use sunflower seed butter, though the flavor will be different.
To thicken the sauce, simmer it longer to reduce it, or add a slurry of cornstarch and water. If it's too thick, add more beef broth or water to reach your desired consistency.
More Filipino Favorites
Looking for other recipes like this? Try these:
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Recipe
Best Beef Kare Kare (Filipino Oxtail Stew in Peanut Sauce)
Equipment
- 1 medium pot
- 1 small frying pan
- 1 pressure cooker/ Instant Pot
Ingredients
- 2 pounds Oxtails
- 1 tablespoon Garlic minced
- 1 cup Onion chopped
- 1 cup Peanut Butter or ground peanut
- 2 teaspoon Annatto Powder or annatto water or annatto oil
- ¼ cup rice flour
- 1 tablespoon fish Sauce
- 1 Tablespoon Beef powder or beef bouillon
- 6 cups oxtail broth
- 1 eggplant sliced
- 6 pieces green beans / String beans or long beans
- 3 Bokchoy/ baby bokchoy
- 1 Banana heart chopped
- Shrimp Paste bagoong alamang, for serving
Instructions
- Place the oxtail in a large pot, cover with water, and bring to a boil. Reduce the heat and let it simmer for 2-3 hours, or until the meat is tender. Skim off any impurities that rise to the surface. You can use a pressure cooker to speed up this process. If using an Instant Pot, set it on high pressure for 1 hour.
- Boil water and cook the string beans or green beans for 3 minutes, then transfer them to ice water to stop the cooking process. Set aside. Repeat the same process for the bok choy.
- Heat oil in a frying pan and fry the eggplant until golden. Set aside.
- Once the oxtail is tender, sauté garlic and onion in a pot until they become fragrant and translucent.
- Add the oxtail and about 3 cups of oxtail broth, making sure to exclude any impurities. Let it simmer gently.
- In a small bowl, whisk together peanut butter, ground rice, annatto powder, and 1 cup of warm broth until it becomes a thick peanut sauce. . Pour the mixture into the pot.
- Let the mixture simmer until it thickens. Add fish sauce to taste and adjust the seasoning as needed.
- Add the eggplant, string beans, and bok choy to the pot. Continue simmering for another 5 minutes, until the vegetables are tender.
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