Rich oxtail peanut stew with vegetables and shrimp paste
Filipino Kare Kare
Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
Servings
6
6 servings
Difficulty
Advanced
Cost
Moderate
$$
Filipino Kare Kare
Rich oxtail peanut stew with vegetables and shrimp paste
★4.6(13)
A luxurious Filipino stew of fall-off-the-bone oxtail in a thick, golden peanut sauce with eggplant, green beans, and banana blossoms. Served with fermented shrimp paste on the side.
20m
Prep Time
180m
Cook Time
200m
Total Time
6
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Kare kare is the Philippines' most festive stew — a rich, peanut-thickened sauce enveloping tender oxtail and vibrant vegetables. The bagoong (shrimp paste) served alongside adds a salty umami counterpoint.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Filipino Kare Kare special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 3 lbs oxtail, cut into sections
- 1/2 cup ground roasted peanuts or peanut butter
- 2 tbsp annatto powder or oil (for color)
- 2 Asian eggplants, sliced
- 1 cup green beans
- 2 tbsp bagoong (fermented shrimp paste) for serving
Instructions
- 1
Boil oxtail in water for 10 minutes, drain, and rinse. Return to pot with 10 cups fresh water.
- 2
Simmer oxtail for 2.5-3 hours until fork-tender and the broth is gelatinous.
- 3
Toast ground peanuts (or use peanut butter) and annatto powder in oil. Stir into the broth.
- 4
Add eggplant and green beans. Cook 8-10 minutes until vegetables are tender.
- 5
Serve in bowls with steamed rice and a side of sautéed bagoong.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
OxtailBeef shank
More affordable with good flavor, though less gelatinous
Peanut butterGround roasted peanuts
Ground peanuts give a more textured, authentic sauce
Tips & Storage
Pro Tips
The oxtail must be truly fork-tender — do not rush the braising. Low and slow is essential.
Sauté the bagoong with garlic and sugar to mellow its intensity and add sweetness.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat gently on the stovetop. Add water if the sauce has thickened too much.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (95mg) · 6 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein38g
Carbohydrates30g
Fat18g
Fiber680mg
Sugar4g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is annatto?
- Annatto seeds or powder provide the signature golden-orange color. Paprika can substitute for color.
- Do I have to use oxtail?
- Beef shank or tripe are common alternatives. Oxtail gives the richest, most gelatinous sauce.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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