Kare-Kare Recipe (Filipino Oxtail Stew in Peanut Sauce) for Special Occasions

The surprise ingredient makes the sauce thick and absolutely rich in nut buttery flavor.

You think you can only indulge your craving for peanut butter by making yourself the same old sandwich or dessert? Here’s the good news (if you are not allergic to peanuts anyway): there are surprisingly savory and buttery dishes out there that wouldn’t even taste near perfection without your favorite spread. Peanut butter is a versatile ingredient that is key to the deep nutty flavors of traditional dishes in Southeast Asia. Think of Peanut Turkey Satay and Pad Thai that are most popular for incorporating peanut butter as marinade or sauce.

Although not as commonly used in traditional Filipino cuisine, the all-purpose peanut butter is an essential ingredient to a popular stew. The story of Kare-Kare dates back hundreds of years and its invention is claimed by three ethnic groups in the Philippines. The most popular version of its history is the Kapampangan version. The people of Pampanga discovered long ago a curry recipe originally made by precolonial Moro elite pf Indonesian descent. They refined the taste and coloring to make their own kari that is almost similar to fish curry dishes in many Southeast Asian neighbors. The peanut sauce was a later addition to the Kapampangan’s kari, which means sauce in Tamil Indian language, when Spanish explorers discovered peanuts in Brazil and brought to Asia. The enterprising Tagalogs of Manila soon caught wind of the increasingly popular Kapampangan delicacy. But they were only able to achieve poor imitation of the original recipe using alternatives and lesser spices. The Kapampangans resented the Tagalog recipe that became the accepted Kare-Kare recipe over many generations. Kare-Kare is essentially the locals’ play on the word kari (curry) as if to ridicule the Tagalog’s poor imitation of the original recipe.  

Today, Kare-Kare that Filipinos recognize is an oxtail and beef stew with peanut-based sauce that is hearty and marigold in color due to the addition of annatto powder or achiote oil. A large bowl of Kare-Kare is also filled with a variety of blanched vegetables arranged on the sides. This recipe from Ang Sarap can be served during special occasions as preparing the meat and sauce takes some time. The peanut sauce comes out pale so this stew is traditionally served with salty shrimp paste to bring out the full flavor. 

INGREDIENTS

• 8 pcs ox tails
• 1 cup unsalted peanut butter
• ¼ cup ground toasted rice
• 1 large red onions, diced
• 1 whole garlic, minced
• ¼ cup annatto seeds soaked in ½ cup boiling water
• 3 tbsp brown sugar or any natural sweetener of choice
• 4 cups beef stock
• water
• salt
• oil
• freshly ground black pepper
• fermented shrimp paste (bagoong), available in bottle
• 3 pieces eggplant, sliced
• 1 bundle string beans, sliced
• 1 bunch Baby Bok Choy

INSTRUCTIONS

1. In a pot, add oil. Saute onion and garlic. Remove once onion turn translucent then set aside.
2. In the same pot, add ox tail and cook until brown on all sides. Add all beef stock and cup of water. Put garlic and onion back to the pot. Bring to a boil and simmer for 90 minutes or until meat is tender and cooked through. Add water if needed.
3. Turn off the heat and remove oxtail. Set aside the meat. Leave remaining liquid in the pot.
4. In the same pot, add sugar, ground toasted rice, peanut butter, and water from soaked annatto seeds. Mix thoroughly until desired consistency is achieved.
5. Under medium heat, bring to a boil. Once boiling, turn the heat to low. Add ox tail and simmer for 15 minutes. Season with salt and freshly ground pepper.
6. Cook the vegetables separately by blanching string beans, eggplants, and bok choy.
7. Serve the stew in a deep bowl and add cooked vegetables on the sides. Serve with bagoong.