How to Cook Kare-Kare with Oxtail and Toasted Peanut Crumble

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Kare-Kare with Oxtail and Toasted Peanut Crumble

Kare-Kare is a classic Filipino dish known for its rich, nutty sauce and comforting taste. This version uses tender oxtail and a toasted peanut crumble for deeper flavor. Perfect for family gatherings and special occasions.

Ingredients

For the Oxtail

  • 1 ½ kilo oxtail, cut into pieces
  • Water (for boiling)
  • 1 medium onion, quartered
  • 1 teaspoon salt

Vegetables

  • 1 bundle pechay or bok choy
  • 1 bundle sitaw (string beans), cut into 3-inch pieces
  • 1 small banana blossom (puso ng saging), sliced (optional)
  • 1 cup eggplant, sliced

For the Kare-Kare Sauce

  • ½ cup roasted peanuts
  • 2 tablespoons toasted rice (ground)
  • 2 tablespoons annatto (atsuete) seeds soaked in warm water
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 3 tablespoons cooking oil
  • 4–5 cups oxtail broth (from boiling)
  • Salt to taste

Toppings

  • Toasted peanut crumble (crushed roasted peanuts)

To Serve

  • Bagoong alamang (shrimp paste)

Procedure

Step 1: Cook the Oxtail

  1. In a large pot, add the oxtail, onion, salt, and enough water to cover.
  2. Bring to a boil, then lower the heat.
  3. Simmer for 2 to 3 hours or until the oxtail is very tender.
    Tip: A pressure cooker can reduce cooking time.
  4. Set aside the cooked oxtail and reserve the broth.

Step 2: Prepare the Peanut Sauce

  1. Grind the roasted peanuts until fine. Set aside.
  2. Extract color from annatto seeds by soaking them in warm water. Strain and keep the colored water.
  3. In a pan, heat cooking oil over medium heat.
  4. Sauté garlic and onion until soft and fragrant.
  5. Add the ground peanuts and ground toasted rice. Stir well.
  6. Slowly pour in the annatto water and oxtail broth. Stir continuously to avoid lumps.
  7. Simmer until the sauce thickens. Season with salt.

Step 3: Add the Oxtail and Vegetables

  1. Add the cooked oxtail into the sauce. Simmer for 10 minutes.
  2. Add the vegetables, starting with the harder ones (eggplant, banana blossom, sitaw).
  3. Add pechay last and cook just until tender.

Step 4: Finish and Serve

  1. Sprinkle toasted peanut crumble on top for extra texture and flavor.
  2. Serve hot with steamed rice and bagoong alamang on the side.

Cooking Notes

  • Stir gently to keep the sauce smooth.
  • Adjust thickness with broth if needed.
  • Kare-kare tastes even better the next day!


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