About this Dish
A rich oxtail and vegetable stew in a thick peanut sauce coloured golden with annatto. Always served with bagoong — fermented shrimp paste — which provides the salty, funky counterpoint to the rich peanut broth. One of the great celebration dishes of Filipino cuisine.
IngredientsServes 6
🐂Oxtail, 1.5kg cut into segments
🥜Smooth peanut butter, 6 tablespoons
🌾Ground toasted rice, 3 tablespoons
🧅White onion, 1 large roughly chopped
🧄Garlic, 6 cloves minced
🌼Annatto powder (achuete), 2 teaspoons
🍆Asian eggplant, 2 medium cut into chunks
🥬Banana blossom (puso ng saging), 1 can drained and quartered
🌿Snake beans (sitaw), 200g cut into 3-inch lengths
🦐Bagoong alamang (fermented shrimp paste), to serve
Method
1
Place the oxtail pieces in a large pot, cover with cold water and bring to a boil. Drain and rinse the oxtail — this removes impurities and gives you a cleaner broth.2
Return the oxtail to the pot with 2 litres of fresh water, bring to a boil then reduce to a gentle simmer. Cook for 2 to 2.5 hours until the meat is tender and nearly falling off the bone, skimming any foam from the surface. Reserve the broth.3
In a large wide pan or wok, sauté the onion and garlic in a little oil over medium heat until softened and golden. Stir in the annatto powder and cook for 1 minute until the oil turns a deep golden-orange.4
Add the braised oxtail pieces to the pan and pour in about 750ml of the reserved broth. Stir in the peanut butter until fully dissolved into the broth, then add the ground toasted rice to thicken the sauce. Simmer on low heat for 15 minutes, stirring occasionally.5
Add the banana blossom and eggplant to the pot and cook for 8 minutes, then add the snake beans and cook a further 4 minutes until all the vegetables are just tender but not mushy. The sauce should be thick, rich and glossy — add more broth if needed to reach your preferred consistency.6
Taste and adjust with a little salt if needed, though remember the bagoong will add plenty of saltiness at the table. Serve the kare kare in deep bowls over steamed white rice, with a generous spoonful of bagoong on the side for each person to stir in as they eat.User Reviews
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