This Filipino dish known as Kare Kare oxtail recipe has a savory, rich, thick sauce. It is served on special occasions and well-liked dish in the Philippines. The traditional recipe uses oxtail to prepare this dish. String beans, eggplant, pechay, or bok choy are the dish's vegetable ingredients. The sauce is thickened with lightly browned, toasted ground rice to enhance the flavor. Peanut butter was also added.
The kare-kare oxtail dish is now available in a variety of variations. The main distinction between them all has to do with the meat component. There are various variations that use seafood or other kinds of meat. Bagoong alamang, or shrimp paste, is an essential component of the dish to have a complete kare kare dish. Try our recipe, and surely you will love this Filipino recipe.
If you’re looking for more stew recipes, feel free to browse our recipe archive. Share and enjoy the food. Thank you for visiting us.
Visit us on YouTube: Yummy Food PH
Easy delicious recipe for kare kare. This Filipino dish known as "Kare Kare" has a savory, rich, thick sauce. It is served on special occasions and well-liked dish in the Philippines. The traditional recipe uses oxtail to prepare this dish. String beans, eggplant, pechay, or bok choy are the dish's vegetable ingredients. The sauce is thickened with lightly browned, toasted ground rice to enhance the flavor. Peanut butter was also added.
The kare-kare dish is now available in a variety of variations. The main distinction between them all has to do with the meat component. There are various variations that use seafood or other kinds of meat. Bagoong alamang, or shrimp paste, is an essential component of the dish to have a complete kare-kare dish. Try our recipe, and surely you will love this Filipino recipe.
Clean the oxtail and cut it into pieces if you bought it whole. Wash and drain.
Peel the garlic and onion, then chop. Slice the string beans, eggplant, and pechay or bok choy, then set aside.
Soak annatto seeds in ½ cup hot water (disregard the seeds).
Fill a large pot halfway with water and bring to a boil. Put in the oxtail. Bring to a hard boil until you see a bunch of fat or grease forming.
Take out the oxtail from the pot and disregard the liquid. Wash the pieces of oxtail until they are fully cleaned with no traces of grease.
In the same pot, put back the oxtail; add water to fully cover the oxtail. Bring to a boil, then simmer for about 2 hours or until the meat is tender but not falling off the bone.
On a small pan, toast the ground rice until it is lightly browned. After that, set it aside.
On a separate pan, sauté the garlic and onion. Stir in the shrimp paste for a minute. Pour in 1 cup of broth from boiled oxtail. Add the toasted ground rice and stir.
Add the annatto extract from the annatto seeds; if seeds are not available, use annatto powder and start with 1 teaspoon. Stir and cover the pan, and bring it to a boil. Add the peanut butter. Stir well until the peanut butter is fully dissolved.
Transfer the sauce into the large pot (where the rest of the ingredients are). Stir.
Cover and simmer for about 10 minutes. Add the string beans, eggplant, and the stem of pechay or bok choy, then cook for 5 minutes, covered.
After 5 minutes, add the bok choy leaves and cook for a few minutes. Taste the sauce.
Add ground black pepper to taste. Stir and mix well to combine. Cover the pan. After 3 minutes, turn off the heat.
Transfer to a serving dish and serve hot. Happy cooking! Share and enjoy the food.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.