Kare-Kare Recipe

Kare-kare is a hearty Filipino stew known for its rich peanut sauce and colorful vegetables. It is often served on special occasions and paired with bagoong on the side for a savory contrast. The dish is filling, comforting, and memorable, especially when the meat is tender and the sauce is smooth. It deserves a place in a Filipino Food Month series because it shows how layered Filipino cooking can be, with contrasting textures and flavors served together.

This kare-kare recipe is written for a Filipino Food Month series that runs through April, with one dish featured each day. It is meant to be approachable for home cooks while still honoring the familiar flavors that make Filipino food so loved.

Ingredients

• 2 lbs oxtail or beef stew meat


• 8 cups water


• 1 onion, quartered


• 1/2 cup peanut butter


• 2 tbsp ground toasted rice


• 1 bunch bok choy or pechay


• 1 eggplant, sliced


• 1 banana heart, sliced, optional


• 12 string beans, cut into 2-inch pieces


• 2 tbsp annatto oil or achiote oil


• Fish sauce to taste


• Bagoong, for serving

Instructions
1. Boil the oxtail or beef with water and onion until tender. This may take 1 1/2 to 2 hours.
2. In a separate pan, heat annatto oil.
3. Add peanut butter and 2 cups of the beef broth, stirring until smooth.
4. Mix in the ground toasted rice to help thicken the sauce.
5. Transfer the tender meat into the sauce and simmer gently.
6. Cook the eggplant, string beans, banana heart, and bok choy separately until just tender.
7. Add the cooked vegetables to the stew or arrange them on top before serving. Season with fish sauce if needed and serve with bagoong.

Cooking Tips


• Cooking the vegetables separately helps keep their color and texture.


• If the sauce is too thick, add more broth a little at a time.