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Kare-Kare served in a bowl
Rich and creamy Kare-Kare with oxtail and vegetables

Filipino Oxtail Peanut Stew (Kare-Kare)

Author: Flavelo
Recipes Main Courses
Kare-Kare is the ultimate Filipino comfort food, a rich peanut stew with a color like a sunset. The stew itself is mild, but the fermented shrimp paste (bagoong) served on the side provides the umami bomb that makes it unforgettable. Traditionally made with oxtail, the gelatinous broth gives the sauce its signature body.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 680 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Large pot or Dutch oven
  • Pan for toasting flour
  • Whisk

Allergen Information

⚠️ Peanut
⚠️ Shellfish

Instructions

1 ✓

Place the oxtail in water, season with salt, and simmer covered for 1.5-2 hours until the meat is tender and falling off the bone. Skim off any scum.

Tip: The gelatin from the bones will naturally thicken the stew. Do not discard the broth!
2 ✓

Meanwhile, toast the rice flour in a dry pan until light brown. Set aside.

Tip: Toasting gives the flour a nutty flavor and prevents a raw taste in the sauce.
3 ✓

In another pot, heat oil and sauté the onion and garlic. Add the tender boiled meat and sear briefly.

Tip: Searing the boiled meat adds a layer of flavor (Maillard reaction).
4 ✓

Pour in the beef broth (about 4 cups). Stir in the annatto powder and peanut butter. Bring to a boil.

Tip: Peanut butter provides the body and richness.
5 ✓

Thicken with the toasted rice flour (mix with a little water first to avoid lumps). Cook until creamy.

Tip: The starch swells with heat and turns the soup into a sauce.
6 ✓

Add the vegetables: green beans and eggplant first (5 minutes), then finally the Bok Choy (1 minute).

Tip: Vegetables should remain crisp-tender; don't cook them into mush!
7 ✓

Serve hot with a side of shrimp paste (bagoong).

Tip: Without the salty, funky paste, Kare-Kare is just meat in peanut sauce. The contrast is key!

Recipe FAQ

What is Annatto?
A natural red food coloring derived from the seeds of the achiote tree. It has a mild flavor and is used primarily for its orange color. You can substitute with a mix of turmeric and paprika.
The sauce is too thin.
The toasted rice flour thickens it. If needed, add a little more flour mixed with water.

Ingredients

  • 2.5 lbs Oxtail or Beef Shank (cut into pieces)
  • 3/4 cup Peanut Butter (creamy, unsweetened)
  • 1 tsp Annatto Powder (or paprika)
  • 1 bunch Bok Choy or Spinach
  • 8 oz Green Beans (trimmed)
  • 1 pc Eggplant (sliced)
  • 3 cloves Garlic (minced)
  • 1 pc Onion (diced)
  • 2 tbsp Rice Flour (toasted)
  • 6 cups Water
  • 1 tsp Salt
  • 2 tbsp Shrimp Paste (Bagoong) - for serving
  • 2 tbsp Vegetable Oil