Kare-Kare
The Quirky Foodster Team
Ingredients
- Oxtail, cut into pieces — 1.2 kg (2.6 lb)
- Eggplant, sliced — 1
- String beans, cut into pieces — 1 bunch
- Banana blossom (or substitute extra vegetables), sliced — 1
- Peanut butter — 130 g (4.5 oz)
- Ground toasted rice — 30 g (1 oz)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Achiote paste or annatto oil, for colour — 2 tbsp
- Water — 1.9 L (64 fl oz)
- Salt — to taste
- Bagoong (fermented shrimp paste), to serve
Method
- Simmer the oxtail in the water for 2–2.5 hours until very tender; strain, reserving the cooking liquid.
- In a large pot, sauté the onion and garlic until softened.
- Add the achiote paste and cooked oxtail, stirring to coat.
- Add the reserved cooking liquid and bring to a simmer.
- Stir in the peanut butter and ground toasted rice, mixing well, and simmer for 15 minutes until the sauce thickens.
- Add the eggplant, string beans and banana blossom, and simmer for a further 10–12 minutes until tender.
- Season with salt and serve hot with rice and bagoong on the side.
Introduction: Oxtail and vegetables simmered in a rich, nutty peanut sauce, a celebrated and beloved Filipino main course served with fermented shrimp paste.
Cultural Background: Kare-kare is a treasured Filipino dish, its distinctive peanut-based sauce and generous vegetables making it a favourite for special occasions, traditionally paired with bagoong (fermented shrimp paste) for an essential salty, umami contrast.
Tips: Simmer the oxtail long enough to become properly tender before building the sauce. The ground toasted rice helps thicken the sauce and adds a subtle nutty depth — don't skip this traditional ingredient.
Variations: Use oxtail and tripe together for a more traditional, varied texture. Adjust the peanut butter quantity for a richer or lighter sauce.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a splash of water if needed.
FAQs:
Q: What is bagoong?
A: A fermented shrimp paste, an essential salty, umami-rich condiment traditionally served alongside kare-kare.
Q: Why is toasted rice used in the sauce?
A: Ground toasted rice helps thicken the sauce naturally and adds a subtle nutty depth alongside the peanut butter.
- Oxtail, cut into pieces — 1.2 kg (2.6 lb)
- Eggplant, sliced — 1
- String beans, cut into pieces — 1 bunch
- Banana blossom (or substitute extra vegetables), sliced — 1
- Peanut butter — 130 g (4.5 oz)
- Ground toasted rice — 30 g (1 oz)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Achiote paste or annatto oil, for colour — 2 tbsp
- Water — 1.9 L (64 fl oz)
- Salt — to taste
- Bagoong (fermented shrimp paste), to serve
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