Oxtail Kare Kare


Oxtail Kare-Kare is a type of Filipino stew prepared with oxtail and veggies. Kare-kare is a traditional dish from the Philippines. The style of cooking is derived from that of the Chinese and Malay but was later influenced by the Spaniards who introduced the usage of chili and peanuts to complement the taste.

Oxtail Kare-Kare Recipe

This is a recipe for Oxtail Kare-Kare (peanut stew).



 Prep Time15 minutes

 Cook Time2 hours 30 minutes

 Total Time2 hours 45 minutes



  • 2 ½ lbs. Oxtail
  • 1 Knorr Pork Cube
  • 2 bunches baby bokchoy or pechay
  • 1 medium Chined eggplant sliced
  • 10 pieces snake beans sitaw, cut into 2-inch pieces
  • 1 small fresh banana blossom puso ng saging, sliced
  • ¾ cups annatto water ½ cup annatto seeds soaked in ¾ cups water
  • ¾ cup peanut butter
  • ½ cup ground peanut
  • ¼ cup cornstarch
  • ½ cup bagoong alamang
  • 1 medium yellow onion chopped
  • 3 cloves garlic crushed
  • 4 to 6 cups water
  • 3 tablespoons cooking oil


  • Heat oil in a cooking pot.
  • Saute garlic and onion.
  • Once the onion becomes soft, saute the Oxtail until light brown.
  • Pour water into the the pot. Let boil.
  • Add Knorr Beef Cube. Stir. Cover and cook between low to medium heat until the oxtail becomes tender. Note: This will take around 2 to 2 1/2 hours for conventional cooking, and 30 to 40 minutes if a pressure cooker is used.
  • Add peanut butter and ground peanuts. Stir.
  • Pour annatto water. Cook for 3 minutes.
  • Combine cornstarch and 1/2 cup cold water. Stir. Pour the mixture into the pot. Stir until the sauce gets thicker.
  • Add banana blossoms. Cook for 3 to 4 minutes.
  • Add eggplant and snake beans (sitaw). Cook for 5 minutes.
  • Put the bok choy into the pot. Stir. Cover and cook for 2 minutes.
  • Transfer to a serving dish. Serve with bagoong alamang.
  • Share and enjoy!


Serving: 5g

Oxtail Kare-kare Peanut Stew Recipe

Oxtail Kare-kare Peanut Stew

This is the most speedy way of preparing good quality kare-kare. The oxtail is very tender, while the peanut sauce is rich, thick, and tasty. It also comes with steamed veggies on top and some yummy shrimp paste to help enhance its overall flavor.

First things first, the peanut sauce should be prepared from scratch if you want the best result. I understand that there are powdered mixes available in the market that you can use to cook kare-kare and other dishes. I have nothing against these products. Go ahead and use it if you want to have a mediocre dish. Otherwise, stick to this recipe to get better results. The choice is yours.

Start making your kare-kare by preparing your ingredients. The oxtail needs to be prepared  by making it very tender before cooking it with the rest of the ingredients. I simply boil 4 cups of water in a pressure cooker, add the oxtail, and pressure cook it for at least 30 minutes. Salt can also be added while cooking the oxtail. The vegetables, on the other hand, needs to be steamed for 10 to 12 minutes. You can combine the string beans, bok choy, and eggplant in a steamer and steam these at the same time. Lastly, prepare annatto water by soaking annatto seeds in water. This will give your dish that orange color.

Once the ingredients are ready, it will be quick to cook your kare-kare. Note that I am using beef broth in this recipe because it helps provide a nice beefy flavor to the dish. If you plan to just use plain water, I suggest to add a piece of beef cube to make the peanut sauce taste meatier.

Oxtail Kare-kare Peanut Stew Recipe

Notice at the end if the recipe that there is a step to add glutinous rice powder. The purpose of this ingredient is to make the peanut sauce thick. Make sure that you distribute this evenly around the pot while sprinkling so that lumps won’t form. If in case you cannot find glutinous rice powder, you can use all-purpose flour as an alternative ingredient.

Oxtail Kare-kare Peanut Stew Recipe



 Prep Time30 minutes

 Cook Time40 minutes

 Total Time1 hour 10 minutes



  • 2 lbs. oxtail pressure cooked for 30 minutes
  • ½ cup ground peanuts
  • ¼ cup peanut butter
  • ½ cup annatto seeds diluted in ½ cup warm water
  • 2 1/2 cups beef broth
  • 1 medium onion minced
  • 3 cloves garlic crushed and minced
  • 1 tablespoon glutinous rice powder
  • 3 tablespoons cooking oil
  • 2 sliced Chinese eggplant steamed
  • 1 bunch bok choy steamed
  • 1 bunch string beans cut into short pieces steamed
  • ½ cup shrimp paste bagoong, cooked


  • Heat oil in a pot.
  • Saute garlic and onion.
  • Add the cooked ox tail. Cook for 2 minutes.
  • Pour the beef broth into the pot. Let boil.
  • Add the peanuts, peanut butter, and water where the annatto seeds were soaked. Stir. Cover and continue to cook in medium heat for 30 minutes or until the liquid reduces to half.
  • Sprinkle the glutinous rice powder. Stir well until the powder dilutes in the sauce. Cook until the peanut sauce gets thick according to your preference.
  • Arrange in a serving bowl. Top with steamed vegetables and serve with shrimp paste. Enjoy!

Filipino Kare Kare (Ox Tail And Peanut Stew)

Kare Kare (Filipino Oxtail Stew) – this delicious stew is made in the Philippines using a savory peanut sauce, oxtail, and vegetables. Try it at home today.

Filipino Kare Kare (Ox Tail and Peanut Stew) | rasamalaysia.com

What Is Kare Kare?

Kare kare is a delicious oxtail stew made with peanut sauce that originates from the Philippines. This delicious and hearty stew is a must when it comes to the colder months, and reminds people of home.

This oxtail stew is a great recipe and is simple enough for you to make at home today.

Main Ingredients for Kare Kare Recipe

  • Oxtail
  • Beef ribs
  • Onions
  • Carrots
  • Celery
  • Peanuts
  • Eggplant
  • Calamansi
  • Fermented shrimp paste
  • Shallots
  • Jasmine rice

Cook’s Tips

  • I always cook the meat one day ahead, store in the fridge and remove the hardened fat on the surface the following day.
  • The meat is usually ox tail but it can also be done with other cuts of beef such as beef shanks or short ribs, or a combination of both. Sometimes tripe is also added.
  • The sauce is made of sliced onions, finely ground peanuts, toasted ground rice and the annatto seeds (mainly for color).
  • This is a dish that you could either hate or love because of its naturally bland flavor and the type of peanuts or even peanut butter that you use would make a huge difference.
  • While beef is the most common ingredient, Kare Kare can also be made with seafood (prawns, squid, and mussels) or all vegetables.
  • Kare Kare should be served with bagoong, a pungent and salty condiment of fermented shrimps. Without it, you might as well cook something else.

Frequently Asked Questions

Who Invented Kare Kare?

There are a several stories about the origin of Kare Kare. First, it says the dish came from Pampanga, which is considered as the culinary center of the Philippines. Others believe that it is a noble dish served to Moro elite who once settled in Manila before the arrival of the Spaniards.

Another origin states that this traditional dish is credited to the Indian curry introduced by Indians whole lived in the area of Cainta, Rizal and it is also somewhat similar to the Indonesian dish called Gado-Gado. And the name Kare Kare is derived from the Japanese word Kare which might have been contributed by the Japanese while doing business in the Philippines during the pre-colonial times.

How Many Calories?

This recipe has 691 calories per serving.

What Dishes to Serve with This Recipe?

This dish is best served with rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes

Filipino Kare Kare (Ox Tail and Peanut Stew)

Kare Kare (Filipino Oxtail Stew) – this delicious stew is made in the Philippines using a savory peanut sauce, oxtail, and vegetables. Try it at home today.

PREP TIME15 minutes

COOK TIME20 minutes


TOTAL TIME3 hours 35 minutes


Ox Tail

  • 2 lbs. (1 kg) ox tail
  • 1 lb. (0.4 kg) beef round or short ribs
  • Sea salt
  • 2 large onions
  • 2 medium carrots
  • 1 stick celery
  • 8 cups water

Sauce And Vegetables

  • 2 ½ cups whole peanuts
  • 1/3 cup Jasmine rice
  • 2 onions
  • 4 tbsp annatto oil, please see note
  • 2 Japanese eggplants
  • ¼ bundle string beans
  • 1 piece banana bud/heart
  • 6 calamansi

To Serve

  • 2 garlic cloves
  • 1 shallot
  • 1/3 cup bagoong, fermented shrimp paste


  1. To cook the meat, heat a large Dutch oven or deep frying pan over medium-high heat. Then season the meat on all sides with salt. Add the oil to the pan and brown the meat. While the meat is browning, peel and roughly chop the onions, carrots and celery. When the meat has browned on both sides, transfer to a plate and set aside. Add the onions, carrots and celery. Sprinkle with a bit of salt and brown. Once golden, add the seared beef back to the pan. Cover the ingredients with water or just enough to cover the meat. Bring the mixture to a simmer. Lower the heat, cover and cook for about 3 to 5 hours or until the meat are fork tender.
  2. At this point, I scoop out the meat and transfer them into a plate, then strain out the other ingredients. I cool down the stock and place them (stock and meat) in the fridge, covered, before proceeding with the recipe the following day.
  3. To prepare the other ingredients, first remove the fat from the surface of the beef stock and bring to a gentle simmer. Next, toast the peanuts in a large pan, stirring occasionally until light golden brown. Allow the nuts to cool down and process them in a food processor until finely ground. Transfer to a bowl. Next, grind the raw rice in a spice grinder and toast the in a pan until lightly golden brown. Transfer to a bowl with the ground nuts. Add enough of the hot stock to form a paste and set aside.
  4. To prepare the vegetables, peel and chop the onion, slice the eggplants into 1-inch thick, on a bias, cut the string beans into 2-inch pieces and cut the banana bud half lengthwise, then into 1-inch pieces crosswise. Soak the cut banana heart in water with a little vinegar. Then, juice the calamansi.
  5. To prepare the bagoong, peel and thinly slice the garlic and the shallots. Heat oil in pan over low heat and add the sliced garlic and shallots, and cook until soft. Add the bagoong and cook until the mixture is fragrant. Remove from the heat, transfer to a bowl and set aside.
  6. To cook the Kare Kare, heat oil in a large heavy bottomed pan and sweat the onions, followed by the salt. Cook until the onions are soft. Add 5 cups of the simmering stock and peanut mixture, stirring with a whisk until combined. Then add the beef and let it simmer for 15 minutes until tender. Stir the mixture occasionally. Next, add the eggplant, string beans, banana heart and cook until the vegetables are tender. Add more water if the mixture is too thick. Add the calamansi juice, then season with salt to  taste. Allow to simmer for another 2 minutes and take it off the heat.
  7. To serve the Kare Kare, ladle the dish into a bowl and serve with plain steamed rice and bagoong.

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