You can make an authentic Kare-Kare — the classic Filipino beef and oxtail stew in a savory peanut sauce — with this clear, tested recipe and easy step-by-step instructions. Follow the method below to create a flavorful, comforting stew you’ll want to make again and again.
I’m excited to share this homemade Kare-Kare recipe. With step-by-step photos and practical tips, you’ll be guided through preparing a hearty Filipino beef stew with a rich peanut sauce so you can enjoy a true taste of the Philippines at home.
What is Kare Kare?
Kare-Kare is a beloved Filipino stew known for its thick, creamy peanut sauce and comforting, hearty flavors. The traditional version uses oxtail and often includes beef chunks and tripe, paired with vegetables like banana blossoms, yard-long beans, eggplant, and pechay or bok choy. It is typically served with a side of shrimp paste (bagoong alamang) for added umami and saltiness.
While oxtail is traditional, you can also use other cuts of beef, pork, or chicken. In this recipe we used large stewing beef pieces and tripe when oxtail was unavailable. The instructions and tips below will help you achieve a deeply flavored kare-kare regardless of the protein you choose.
Why Kare-Kare?
Kare-Kare is more than a dish — it’s a celebration of Filipino flavors: tender meat, a medley of vegetables, and a luscious, nutty peanut sauce. It’s commonly served at special occasions and in many Filipino restaurants because of its comforting, crowd-pleasing profile.
Why You’ll Love This Recipe
This version balances savory broth, creamy peanut richness, and bright vegetables. The tender meat and aromatic base create a satisfying, comforting stew that pairs perfectly with steamed rice and a spoonful of salty shrimp paste on the side.
Ingredients
- 1 whole garlic, peeled and sliced
- 3 shallots, peeled and sliced
- 2.2 lbs (1 kilo) beef oxtail or chuck roast, cut into large chunks
- 1 lb (1/2 kilo) tripe (optional)
- 2 tablespoons fish sauce, or to taste (or substitute beef bouillon if preferred)
- Freshly ground black pepper, to taste
- 2 banana blossoms (use the white parts), optional
- 7 yard-long beans (or Chinese long beans)
- 2 Japanese eggplants, sliced
- 1 bunch pechay or bok choy (about 6 stalks), tough ends removed
- 1 cup peanut butter (adjust to taste)
- 2 tablespoons achiote/annatto seeds, steeped in 1 cup boiling water (use the colored liquid to tint the sauce)
Instructions
1. Bring a large pot of water to a boil. Blanch the oxtail (or beef chunks) and tripe for about 5 minutes until they change color and scum rises. Remove the meat and tripe, rinse briefly with cold water, and let drain. This removes impurities and helps produce a clearer broth.
2. Heat oil in a deep pan over medium heat. Sauté the sliced garlic and shallots until fragrant.
3. Add the blanched meat and tripe to the pan. Stir, then cover and let the meat sweat for 5–10 minutes so it releases some fat. Check halfway through.
4. Pour in enough boiling water to cover the meat. Season with fish sauce and freshly ground pepper. If you prefer, add beef bouillon or Knorr beef cubes for extra depth. Simmer until the beef is tender, about 1 to 1½ hours. Use a pressure cooker to cut cooking time if desired.
5. While the meat simmers, extract color from annatto seeds: steep the seeds in boiling water, stir, then strain and reserve the colored liquid.
6. When the meat is tender, add the banana blossoms (if using) and the peanut butter. Stir until the peanut butter blends smoothly into the sauce, then add the eggplant and yard-long beans.
7. Add a little of the reserved annatto liquid to color the sauce. Use only enough to achieve a deep yellow or mustard color; avoid adding too much liquid. Simmer briefly until the vegetables are tender but still hold their shape. Taste and adjust seasoning lightly — remember the dish is served with salty shrimp paste on the side, so keep the stew itself modestly seasoned.
8. Quickly blanch the bok choy in boiling water to wilt it, then drain. Transfer the stew to a serving bowl and arrange the blanched bok choy on top. Serve with shrimp paste (bagoong) on the side and drizzle the sauce over hot steamed rice.
Note: If the sauce is too thin, thicken it with a slurry of cornstarch and water, added gradually until you reach the desired consistency.
Frequently Asked Questions (FAQs)
Can I substitute the oxtail and beef with other proteins? Yes. Traditional Kare-Kare uses beef or oxtail, but pork or chicken are acceptable alternatives depending on taste and availability.
Is tripe necessary? Tripe adds a distinct texture and flavor but is optional. Omit it if you prefer a simpler stew.
How can I thicken the sauce? Use a cornstarch slurry (mix cornstarch with a little water) and add it gradually while simmering until the sauce thickens.
Tips and Tricks:
- Blanch and simmer the meat until it is very tender for the best texture.
- Develop the broth by sautéing aromatics (garlic and shallots) and seasoning with fish sauce or beef bouillon.
- Adjust peanut butter to achieve your preferred creaminess and nuttiness.
- Use annatto seeds to give the sauce a traditional deep yellow color.
- Cook vegetables until just tender to retain color and a pleasant bite.
- Always serve shrimp paste or bagoong on the side to complement the rich peanut sauce.
Follow these tips and the recipe steps to make a delicious, authentic Kare-Kare that will impress family and guests. Enjoy!
If you enjoyed this recipe and want more updates, consider subscribing to the site for new recipes and tips. Thanks and happy cooking!
How to Cook the Best Kare-Kare (Filipino Beef Oxtail Stew in Savory Peanut Sauce)
Manila Spoon
Ingredients
- 1 whole garlic, peeled and sliced
- 3 shallots, peeled and sliced
- 2.2 lbs beef oxtail or chuck roast, cut into large chunks
- 1 lb tripe (optional)
- 2 tbsp fish sauce, or to taste
- Freshly ground black pepper, to taste
- 2 banana blossoms (white parts only), optional
- 7 yard-long beans
- 2 Japanese eggplants, sliced
- 1 bunch pechay or bok choy, tough ends removed
- 1 cup peanut butter
- 2 tbsp annatto seeds steeped in 1 cup boiling water (for color)
Instructions
- Blanch oxtail/beef and tripe in boiling water for about 5 minutes. Rinse and drain to remove impurities.
- Heat oil in a deep pan. Sauté garlic and shallots until aromatic.
- Add the meat and tripe, stir, cover, and allow to sweat for 5–10 minutes.
- Pour in enough boiling water to cover the meat. Add fish sauce and pepper (or beef bouillon). Simmer until tender, about 1–1½ hours (or use a pressure cooker).
- Meanwhile, steep annatto seeds in boiling water, strain, and reserve the colored liquid.
- When the meat is tender, add banana blossoms and peanut butter, stirring until smooth. Then add eggplant and yard-long beans.
- Add annatto liquid to color the sauce to a deep yellow. Cook until vegetables are tender but not mushy. Adjust seasoning lightly.
- Blanch bok choy briefly. Transfer the stew to a serving bowl, top with bok choy, and serve with shrimp paste on the side.
Notes
Tip: Thicken the sauce with a cornstarch slurry if needed.
Nutrition
Calories: 593 kcal | Carbohydrates: 15 g | Protein: 58 g | Fat: 35 g