Karekare: Rich Oxtail Vegetable Stew

The Filipino Culinary Masterpiece: Unpacking the Kare Kare Tradition

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There are few dishes that instantly transport me to my Lola’s kitchen, and the smell of slow simmering oxtail blended with roasted peanuts is definitely one of them. This stew is pure magic.

It’s a deep, rich bowl of velvety goodness, dyed a beautiful sunset orange by annatto, boasting meat so tender it genuinely falls apart when you look at it.

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I know what you're thinking: isn't KareKare super complicated? Honestly, no. It’s not fast, but it is easy. It requires patience more than skill, making it the perfect "lazy Sunday project" recipe.

The effort is minimal mostly just waiting for the oxtail to surrender and the resulting dish feels luxurious, like something you’d pay big money for at a restaurant.

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We’re not using any powdered mixes here; we’re doing this the proper, old-school way. This comprehensive guide gives you all the secrets to mastering the silky, savory peanut gravy and creating the most tender KareKare you’ve ever tasted. Let’s crack on and make this incredible KareKare Recipe Philippines Easy Peanut Stew Trotter Approved .

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Why This Recipe Works: The Science of Velvety Texture

A Brief History of the Nutty Stew and Its Regional Roots

Kare Kare is often associated with Pampanga, known as the culinary heartland of the Philippines. It’s a dish steeped in history, rumored to have been influenced by Indian Sepoys who settled in Manila and introduced slow cooking techniques and the use of peanuts and spices.

My favorite thing about this particular KareKare recipe is that we honor that tradition by building flavour layer by layer, skipping the quick fixes that compromise texture.

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Why Oxtail is the Ideal Choice for Maximum Richness

We are strictly using oxtail here, and there’s a crucial reason why it beats out leaner cuts of meat. Oxtail is packed with collagen and marrow. As it simmers low and slow for hours, that collagen breaks down into gelatin, which naturally thickens the broth and gives the final kare kare sauce its incredible, lip-smacking richness.

That depth is non-negotiable for true comfort food.

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Understanding the Authentic Palate: Savory, Earthy, and Sweet

The key to authentic flavor is understanding that the stew itself is deliberately undersalted . It should be earthy from the peanuts, subtly sweet from the sugar, and deeply savory from the beef stock.

The required salty, pungent element comes entirely from the bagoong alamang (shrimp paste) served on the side. Never mix the bagoong directly into the entire batch of KareKare .

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The Magic of Collagen: Oxtail’s Contribution to Gravy Thickness

Think of collagen as nature's slow release thickener. By simmering the kare kare oxtail for four hours, we are essentially creating an intensely flavored, natural gelatine base.

This means we rely less on the rice flour for structural integrity and more on the gelatin for that luxurious mouthfeel. That glossy texture is what separates a good stew from an amazing one.

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Emulsification Techniques for a Non-Gritty Peanut Sauce

Nobody wants gritty KareKare . The secret to a perfectly smooth peanut sauce lies in whisking the peanut butter with the toasted rice flour before adding the hot liquid.

This slurry technique ensures the starch and fat are evenly distributed and prevents the peanut butter from seizing or clumping when it hits the warm beef stock. Start warm, not boiling hot, and whisk like your life depends on it.

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Essential Components for the Silky Peanut Gravy

This recipe requires specific kare kare ingredients , and I strongly recommend sticking to them, especially the annatto and rice flour. The annatto seeds are dissolved in oil to create the signature colour.

You'll watch the oil turn from clear to deep reddish orange it’s fascinating!

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Chef's Note: Annatto (Achuete) adds colour and a subtle earthy pepperiness, but it’s not just for looks. It complements the deep savoriness of the peanut butter beautifully.

A Note on Thickening: Why Rice Flour is Superior

While you can technically use cornstarch, toasted rice flour is my preferred thickener for KareKare . It lends a unique, slightly sticky, and very glossy finish to the gravy that ordinary flour just can't touch.

Toasting it lightly first deepens its flavor, adding an extra nutty layer to the sauce base.

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Ingredient Substitutions for Classic Kare Kare

Detailed Shopping List: Achieving Fall Off-The-Bone Tenderness

This ingredient list is precise because we want the best flavor possible. Pay close attention to the cut of the oxtail ask your butcher for 2 inch segments, which helps with even cooking and maximum collagen release.

• Oxtail: 3 lbs (1.4 kg) cut oxtail, rinsed well.
• Annatto Seeds: 2 tbsp. (Essential for color and authenticity.)
• Peanut Butter: 1 cup natural, smooth, unsweetened (Check the label no added sugar or corn syrup!).
• Thickener: 3 tbsp toasted rice flour.

Breaking Down the Vegetable Ensemble (Eggplant, Bok Choy, and Beans)

The vegetable choices in authentic KareKare are non-negotiable for texture and flavour contrast. The slightly spongy eggplant absorbs the rich peanut sauce perfectly, and the banana blossom provides a unique, meaty bitterness.

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Ingredient	Role in the Dish	Recommended Substitute
Oxtail	Main protein, collagen source	Beef tripe or short ribs (Cook time adjusts drastically!)
Banana Blossom	Earthiness, texture, spongy	Thick slices of cabbage heart or artichoke hearts.
Pechay/Bok Choy	Fresh crunch, green element	Spinach (added at the very end) or Broccolini florets.
Toasted Rice Flour	Glossy thickener	2 tbsp Cornstarch slurry dissolved in cold water.
Annatto Seeds	Colour and subtle flavour	Turmeric powder + paprika (for colour only; flavour changes).
Peanut Butter	Base of the gravy	Roasted cashew paste (allergy swap).

Choosing the Right Peanut Butter and Annatto (Achuete) Oil

If you use highly stabilized, sweetened peanut butter (like the famous jar with the blue lid), your whole KareKare balance will be ruined. We need the unsweetened stuff, the kind you have to stir because the oil separates. It offers pure, unadulterated peanut flavor.

For the annatto oil, infuse it low and slow; if you burn the seeds, the oil will taste bitter, and we don't want that!

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Smart Swaps: Maintaining Authenticity Without Oxtail

If you are intimidated by oxtail, or simply can't find it, you can make a lovely kari kare recipe using bone-in beef short ribs. However, you must add beef stock powder or extra bouillon to your simmering liquid to make up for the lack of gelatin richness that the oxtail provides.

Remember, the cooking time will be reduced to about 2. 5 hours for short ribs.

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The Method: Slow Cooking Oxtail to Perfection

Prepping the Oxtail: The Initial Soak and Boiling Phase

This step is absolutely critical for clean flavor. You must blanch the oxtail. Place the meat in cold water, bring it to a vigorous boil, and watch the grey scum rise. Boil for exactly five minutes, then dump that water and rinse the meat and the pot thoroughly.

If you skip this, your final broth will be cloudy and fatty.

Sautéing Aromatics and Building the Flavor Base

Once the oxtail is simmering happily (Phase 1), you need to get the color going. Heat your neutral oil with the annatto seeds on low heat until the oil turns a deep, gorgeous reddish orange. Strain that oil; you’ve now got your secret weapon!

Next, use 3 tablespoons of that vibrant oil to sauté the onions until they are translucent and your kitchen smells divine, then add the garlic until it’s fragrant, but not burnt.

The Patient Braise: Ensuring Maximum Tenderness

This is where the magic happens. After adding the fresh water, bay leaves, peppercorns, and a hint of salt, you must let the oxtail simmer —do not boil rapidly! Cover the pot and leave it alone for 3 to 4 hours. You are looking for zero resistance.

The meat should be shyly slipping off the bone. Taste the broth! This broth forms the backbone of your incredible KareKare gravy.

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Thickening the Gravy and Integrating Annatto Colour

Now for the peanut phase. Whisk the peanut butter, toasted rice flour, and sugar together in a bowl. Gradually pour in the warm (not hot!) reserved beef stock, whisking constantly until it looks like a perfectly smooth, thick, creamy paint. Pour this into your Dutch oven along with the remaining annatto oil.

Bring to a low simmer, and watch that stunning colour bloom as the gravy thickens into the signature kare kare sauce .

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Final Assembly: Adding Vegetables and Simmering to Finish

Return the tender oxtail to the pot. Let it simmer in the peanut gravy for 15 minutes this allows the meat to fully absorb the rich flavour. Then, add the vegetables in order of density: banana blossom and eggplant first (5- 7 minutes), followed by the string beans and bok choy stems.

Finally, stir in the bok choy leaves right at the end; they only need a minute to wilt. Your homemade KareKare is ready!

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Troubleshooting Your Peanut Stew: Chef's Tips and Common Mistakes

Why Is My Gravy Too Thin? Quick Fixes and Starch Adjustments

If your KareKare gravy is too runny, you probably added cold liquid to your peanut slurry, or you didn't simmer long enough for the rice flour to activate.

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The Fix: Mix 1 teaspoon of toasted rice flour or cornstarch with 1 tablespoon of cold water to create a smooth slurry. Remove the pot from direct heat, slowly stir in the slurry, and then return it to a low simmer for 2 minutes, stirring gently until it thickens.

Mistake I Once Made: I tried to use straight wheat flour, and the sauce tasted pasty. Stick to the rice flour for that signature silkiness.

Adjusting the Colour Intensity (Controlling Annatto Oil Usage)

The annatto oil gives the gorgeous hue, but if you want less color, simply reserve more of the oil for drizzling at the end. If you want more colour, you can gently heat another small amount of oil with extra annatto powder (if you couldn't find seeds) and stir that in, too.

Remember, the color should be reddish orange, like a beautiful sunset, not neon yellow.

Mastering the Salt Acid Balance (Using Bagoong/Shrimp Paste Correctly)

This is a flavor partnership! Your stew should taste slightly bland and mellow that's the perfect canvas. The deep, salty funk of the bagoong is meant to be spooned onto your rice with the stew.

If you stir the bagoong into the pot, you overwhelm the delicate peanut flavour and lose the crucial textural and flavor contrast. Treat the bagoong like salt and pepper.

Pairing, Storage, and Enjoying Your Filipino Feast

Mandatory Pairing: Serving the Stew with Proper Bagoong

You simply cannot serve KareKare without bagoong alamang . It's non-negotiable! The rich, fermented shrimp paste slices through the thickness of the peanut gravy, offering that essential punch of salinity and umami that elevates the dish completely.

Serve the bagoong in a tiny bowl on the side so everyone can customize their bite.

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Handling Leftovers: Reheating and Freezing the Stew Base

KareKare actually tastes better the next day after the flavors have mingled overnight. Store the stew (meat and gravy) in an airtight container for up to 4 days in the fridge.

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Freezing: You can absolutely freeze the gravy and the oxtail! The vegetables (especially the bok choy) won't freeze well, so remove them before freezing. The rich kare kare mix base will last 3 months frozen.

Thaw it overnight in the fridge and reheat gently on the stovetop. You may need to add a splash of water or stock as the gravy will be thicker after freezing.

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Ideal Rice Pairings and Garnishes for Presentation

Steamed white rice is the standard and necessary partner for the luxurious KareKare . Garnish your bowl with a drizzle of that reserved annatto oil for visual appeal. A small wedge of calamansi or lime on the side is also traditional.

The squeeze of acid brightens the entire mouthful, cutting through the richness beautifully. This classic Filipino stew deserves to be celebrated!

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Recipe FAQs

Why is my Kare Kare sauce too oily or runny?

This often occurs if the natural oils in the peanut butter separate due to high heat, or if the stew wasn't simmered long enough for the starches to thicken the liquid. If it remains thin, mix 1 tablespoon of rice flour or cornstarch with water to create a slurry and stir it into the simmering stew gradually until the desired viscosity is reached.

Oxtail takes forever. Can I speed up the cooking process?

Absolutely. A pressure cooker is the most efficient method for preparing oxtail, reducing the required cooking time from 3 4 hours down to approximately 45 60 minutes after the cooker reaches pressure. Ensure the meat is completely fork tender before incorporating it into the final peanut sauce.

Can I make this dish suitable for vegetarians or vegans?

Yes, Kare Kare adapts beautifully to plant based diets. Substitute the oxtail broth with rich vegetable stock or mushroom stock, and use hearty vegetables like jackfruit (langka), squash, or large mushrooms as the main component.

Remember to swap the traditional shrimp paste (Bagoong) accompaniment for a vegan umami substitute, such as fermented soybean paste (tausi) or a soy sauce and garlic mixture.

I can't find oxtail. What other proteins work well in Kare Kare?

Excellent substitutes include beef short ribs or beef flank steak cut into large cubes, as these cuts also benefit from long, slow braising and offer a deep, meaty flavor. For a more traditional mix, some recipes combine beef tripe with chunks of brisket for varied textures.

How long does Kare Kare keep, and can I freeze it?

Kare Kare stores well in an airtight container in the refrigerator for 3 4 days, and the flavor often improves overnight as the sauce fully penetrates the meat. While it can be frozen, the peanut based sauce may become slightly grainy or separated upon thawing, so it is best consumed fresh or refrigerated.

Do I have to serve Kare Kare with Bagoong (fermented shrimp paste)?

While not strictly mandatory, Bagoong Alamang is critical to the authentic Kare Kare experience, as the peanut stew itself is intentionally mild and earthy. The intense, salty, and savory paste provides the necessary counterpoint and complex umami needed to balance the dish’s richness.

What gives Kare Kare its distinct orange yellow color?

The characteristic color comes from annatto seeds (achuete), which are typically soaked in oil or simmered in the broth to release a deep, rusty orange pigment. If annatto seeds are unavailable, a small amount of ground turmeric or paprika can be used as a coloring agent, though the flavor will slightly differ.