Kare-kare (kare kare) or (Ox tail stew) is boiled beef or oxtail cooked with peanut butter and vegetables. It will be bland without bagoong alamang served on the side. This is truly addictive and every Filipino around the globe craves this dish. Due to it’s unique ingredients, such as puso ng saging (banana heart), it is sometimes difficult to make kare-kare. Obviously, there are no banana hearts outside the Philippines. However, you can still make this dish without these as you can use pechay or eggplant. Most importantly, the partner to this dish must be shrimp paste. This recipe truly distinguishes itself from other Filipino dishes because of the use of peanut butter. Based on our most recent survey, this is the most requested recipes among Filipinos returning from working abroad. Personally, I would consider this dish the most special of all Filipino recipes.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1 kilo ox tail or twalya (parts optional)
- 1 puso ng saging or banana bud quartered
- 1 bundle bok choy leaves
- 2 eggplant sliced thinly
- 1 bundle string beans or sitaw
- 1 small onion chopped
- 3 cloves garlic chopped
- 1/4 cup annatto oil or diluted annatto powder
- 2 tbsp cornstarch diluted in 3 tbsp water
- 3 cups water
- salt to taste
- shrimp paste guisado
- Servings: 5
- Time: 1 hour
- Level: Moderate
- Cuisine: Filipino
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Boil water in a big pot and place in meat or ox tripe. Simmer over low heat until tender. Strain and keep the stock. Set aside the boiled oxtail/ ox tripe.
- Blanch vegetables in batches into the pot of stock. Set aside.
- In separate pan, heat cooking oil. Saute garlic and onion until fragrant. Add in oxtail or ox tripe and saute for a few minutes.
- Pour in broth from boiled oxtail and bring to a boil. Add in peanut butter and stir until dissolved. Allow to boil.
- Pour in annatto oil, and stir well. Add in dissolved corn starch, salt to taste. Stir until desired thickness.
- Soak in blanched vegetables for a few minutes or serve them separately. Turn off heat.
- Serve with shrimp paste. Enjoy!