Kare-Kare -stew with peanut sauce
Kare-Kare is a traditional Filipino oxtail stew known for its rich and creamy peanut sauce.
For another version, you may also use crispy pork for those who needs a shorter time to cook
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 -stew with peanut sauce
Prepare the Meat
In a large pot, boil oxtail and tripe in water for about 5-10 minutes. Drain and rinse 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.
Eden Glory
(@kurdapyaeiko)
I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and...