Kare-Kare is a traditional Filipino oxtail stew known for its rich and creamy peanut sauce.
Ingredients
For the Stew
- 2lboxtail (or beef shank)
- 1/2lbtripe (optional)
- 1/2lbeggplant, sliced
- 1/2lbbanana heart, sliced (or jackfruit)
- 1/2lbstring beans, cut into 2-inch pieces
- 1/4cupbagoong (fermented shrimp paste), for serving
For the Peanut Sauce
- 1 1/2cupspeanut butter (smooth or crunchy)
- 1/4cuprice flour (or cornstarch)
- 1/2pieceonion, chopped
- 4clovegarlic, minced
- 6cupsbeef broth (or water)
- 2tbspvegetable oil
- Salt and pepper to taste
How to make Kare-Kare
Prepare the Meat
In a large pot, boil oxtail and tripe in water for about 5-10 minutes. Drain and rinse. This helps to remove impurities.
Cook the Oxtail
In the same pot, add the oxtail and tripe along with beef broth. Bring it to a boil, then reduce heat to low and simmer until the meat is tender (about 2-3 hours). Skim off any scum that forms on the surface.
Sauté Aromatics
In a separate pan, heat oil over medium heat. Sauté onions and garlic until fragrant and translucent.
Make the Peanut Sauce
In a bowl, mix peanut butter with rice flour and about 1 cup of the beef broth until smooth. Add this mixture to the sautéed onions and garlic, and cook for another 5 minutes, stirring to avoid lumps.
Combine
Once the oxtail is tender, transfer the peanut sauce to the pot with the oxtail. Add more beef broth if necessary to achieve your desired consistency. Simmer for another 10-15 minutes.
Add Vegetables
Add the eggplant, banana heart, and string beans. Cook until the vegetables are tender but still vibrant and crisp.
Season
Season with salt and pepper to taste.
Serve
Serve hot with bagoong on the side and steamed rice.
Tips & Tricks
The longer you simmer the oxtail, the more tender it will become.
Adjust the thickness of the sauce by adding more or less beef broth.
You can also add other vegetables like cabbage or bok choy according to your preference.
FAQS
What is the best way to cook Kare-Kare to ensure the oxtail is tender?
To achieve tender oxtail in Kare-Kare, boil the oxtail and optional tripe for 5-10 minutes, then drain and rinse. After that, simmer the meat in beef broth on low heat for about 2-3 hours. This slow cooking process allows the collagen in the oxtail to break down, resulting in a tender and flavorful stew.
Can I make Kare-Kare without oxtail or tripe for a lighter version?
Yes, you can make a lighter version of Kare-Kare by substituting oxtail with beef shank or even chicken. If you want to skip the meat altogether, consider using tofu or mushrooms for a vegetarian option. Just remember to adjust the cooking time accordingly, as these alternatives will require less time to cook.
How should I store leftover Kare-Kare, and how long will it last?
To store leftover Kare-Kare, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, consider freezing it, where it can last for up to 2-3 months. Just be sure to reheat it thoroughly before serving.
What vegetables can I use in Kare-Kare if I can't find banana heart?
If you can't find banana heart, you can substitute it with jackfruit, which has a similar texture. Other great alternatives include artichoke hearts or even additional eggplant and string beans. Feel free to mix and match based on what you have available!
What is the best way to serve Kare-Kare for a traditional Filipino meal?
Kare-Kare is best served hot with a side of bagoong (fermented shrimp paste) and steamed rice. The salty flavor of the bagoong complements the rich, creamy peanut sauce of the stew, making for a delicious and authentic Filipino dining experience.
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