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If you appreciate the strong taste of Filipino cuisine, then you are in for something good. Kare kare, a traditional Filipino stew, has a taste that is as delicious as its strong. It is a popular dish made with stewed oxtail, beef, or chicken in peanut sauce. It is often served with rice and is a hearty, filling meal.
Although there are numerous claims about its origins, kare kare is a natural treasure, and the pride of Filipino cuisine. It is a shame that this dish isn’t getting the attention it deserves in the US, especially compared to other Filipino dishes, with lumpia isda being a good example. This is understandable, as its strong taste might not be everyone’s cup of tea. However, we strongly recommend giving kare kare a chance. It requires a good amount of preparation time and know-how in the kitchen, but it makes a great dinner option for those family gatherings that you dread.
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Although our kare kare recipe stays true to the original and uses oxtail, if you are not big on oxtail, don’t worry! There are many different versions of kare kare that swap the somewhat controversial oxtail with pork, ham, or even seafood. The latter even allows you more room to operate, with shrimp, crabs, and squid being the primary choices. The dish also includes a variety of vegetables, which gives you the freedom to choose from among many.
Jump to:
- Ingredients
- Instructions
- Equipment
- Variations
- Tips
- Kare Kare Recipe
- Comments
Ingredients
1. The beef
- Oxtail — 2 pounds.
- Vegetable oil — 1 tbsp., preferably canola.
- Salt and pepper — to taste.
- Onion — 1, chopped.
2. The vegetables
- Eggplant — 2 ½ pcs., sliced, preferably Japanese.
- Bok choy — 1 cup, chopped.
- String beans — 1 bundle.
- Garlic cloves — 2, minced.
- Onion — 1, chopped.
3. The rest
- Peanut butter — 1 cup.
- Bagoong alamang — 1 cup, also known as shrimp paste.
- Steamed rice.
Instructions
- Rinse oxtail under cold water and trim the excess fat. Fill a large pot with enough water, and bring it to a boil, preferably on medium or high heat.
- Add chopped onions and oxtail, and simmer until it is tender enough, which should take between 2.5 to 3 hours.
- After the oxtail is tender, add peanut butter, and simmer for up to 10 minutes.
- Heat the vegetable oil in a frying pan, and sauté chopped onion and minced garlic until they turn golden brown.
- Add the eggplant, the bok choy, and string beans. Cook for 5-10 minutes.
- Combine the cooked vegetables with the now-tender oxtail in a pot.
- Add salt and pepper to taste.
- Serve with steamed rice and bagoong alamang, or shrimp paste in the US.
Equipment
- Measuring spoons and cups.
- Large pot.
- Frying pan.
Variations
- The meat — Not everyone has the stomach for oxtail. It also takes time to become tender enough. Luckily, there are now different types of kare kare that have been gaining popularity. If you’re not having oxtail, you are free to opt for seafood such as shrimp, crabs, and squid. There is even a vegan version of this delicious food, with no meat whatsoever. Another version of it is the pata kare kare, which swaps the oxtail with pig leg or pork hock.
Tips
- The ingredients — Kare kare is an ethnic food that is authentic in many ways, therefore it is best to stick to the original recipe. However, we all have our tastes, and you can have flexibility to change some aspects of this kare kare recipe.
- The oxtail — If you have decided to go with oxtail, you always have the option of using a pressure cooker, which would lower the time needed to tenderize the meat from 3 hours to approximately 30 minutes.
Kare Kare Recipe
A delicious kare kare recipe that is easy to follow and will surely impress your guests!
5 from 58 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 3 hours hrs
Course Main Course
Cuisine Filipino
Servings 8 people
Calories 557 kcal
Equipment
Measuring spoons and cups
Large pot
Frying pan
Ingredients
The beef
- 2 pounds oxtail
- 1 tbsp. vegetable oil preferably canola
- salt and pepper to taste
- 1 pc. onion chopped
The vegetables
- 2 ½ pcs. eggplant sliced, preferably Japanese
- 1 cup bok choy chopped
- 1 bundle string beans
- 2 pcs. garlic cloves minced
- 1 pc. onion chopped
The rest
- 1 cup peanut butter
- 1 cup bagoong alamang also known as shrimp paste
- steamed rice
Instructions
Rinse oxtail under cold water and trim the excess fat. Fill a large pot with enough water, and bring it to a boil, preferably on medium or high heat.
Add chopped onions and oxtail, and simmer until it is tender enough, which should take between 2.5 to 3 hours.
After the oxtail is tender, add peanut butter, and simmer for up to 10 minutes.
Heat the vegetable oil in a frying pan, and sauté chopped onion and minced garlic until they turn golden brown.
Add the eggplant, the bok choy, and string beans. Cook for 5-10 minutes.
Combine the cooked vegetables with the now-tender oxtail in a pot.
Add salt and pepper to taste.
Serve with steamed rice and bagoong alamang, or shrimp paste in the US.
Video
Notes
- The ingredients — Kare kare is an ethnic food that is authentic in many ways, therefore it is best to stick to the original recipe. However, we all have our tastes, and you can have flexibility to change some aspects of this kare kare recipe.
- The oxtail — If you have decided to go with oxtail, you always have the option of using a pressure cooker, which would lower the time needed to tenderize the meat from 3 hours to approximately 30 minutes.
Nutrition
Nutrition Facts
Kare Kare Recipe
Amount per Serving
Calories
557
% Daily Value*
Fat
34
g
52
%
Saturated Fat
10
g
63
%
Trans Fat
0.01
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
16
g
Cholesterol
101
%
Sodium
920
mg
40
%
Potassium
236
mg
7
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
55
g
110
%
Vitamin A
477
IU
10
%
Vitamin C
6
mg
7
%
Calcium
116
mg
12
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Crispy kare kare recipe, Easy kare kare recipe, Filipino kare kare recipe
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