Kare-Kare Oxtail Stew, is a classic Filipino dish of oxtail cooked in a rich and creamy peanut sauce. It is usually served with a variety of vegetables like eggplant, snake beans, bok choy and banana hearts. Banana hearts are a bit hard to come by where I live in Sydney, so I substitute it with broccolini asparagus spears and button mushrooms. While traditionalist might shudder at the thought of adding mushrooms, I say, don’t bag it until you try it as it’s quite delicious.

Make it your own..

Let’s talk about oxtail…I know it’s an acquired taste. If you didn’t grow up eating oxtail, might be a stretch for you to try. Although oxtail is not pretty to look at, when cooked it taste just like beef with a deep rich flavour. Not convinced? Use beef short ribs or brisket cut into 2 inch chunks. Another great option is mixed Seafood, in fact this is one of my favourites. Check out my recipe for Seafood Kare-Kare if you want to give it a go.

I like to use a lot of vegetables for my Kare-Kare, but I cook them separately so they don’t get lost in the sauce. I pan fry the sliced eggplants, blanch the green beans and bok choy, and then I put them on top of the sauce. This way they don’t get mushy.

Seafood Kare-Kare with Snake Beans and Banana Hearts as served at Mangan Restaurant,Manila

Pointers for Perfect Kare-Kare ( Oxtail in Peanut Sauce)

Trim and pre-cook the meat the day before. This gives you the time to cool it down overnight in the fridge so the next morning you can skim off the fat that comes up to the top of the broth
Toast the rice in a small pan and blitz it finely in a food processor. Alternatively, you can do it the old fashioned way, by pounding it in a mortar and pestle. As for me, I always go with the lazy option as long as it does not compromise on the flavour.
I use smooth unsweetened peanut butter because I can’t be bothered toasting and grinding the peanuts myself, when there is a short cut available to me.
The Kare-Kare is intentionally under seasoned, because it is served with salty sautéed shrimp fry called Bagoong. Here is my recipe for pimped up bagoong aka Bagoong Jam. I do like to add stock cube to the stew , so it’s not entirely bland.

What you need to make Kare-Kare

Oxtail – Have your butcher cut them into 2 inch pieces. If you don’t like oxtail use beef short ribs or brisket cut into 2 inch cubes.
Vegetables- Eggplant, bok choy, snake beans or green beans,brocollini
Peanut Butter – Use smooth unsweetened peanut butter
Annato or Achuete Powder – This is the natural orange colour you find in Kare-Kare. You can buy annato powder from Asian shops and they come in 5g sachets. You only really need a smidgen.
Pantry Staples – Garlic, Onion, stock powder.