This Beloved Filipino Stew Is Super Popular for a Reason

Kare-Kare is the classic Filipino peanut stew filled with slices of oxtail, beef tripe, and an abundance of vegetables like long green beans, eggplants, Chinese cabbage, and banana heart simmered in a rich, thick, nutty sauce. Making kare-kare is a labor of love, so whenever my mother cooked it, I knew it was a special occasion.

I learned how to cook kare-kare when I was still a child, watching my mother prepare it at home in the Philippines. We lived in a rural town where beef was only sold on Tuesdays and Saturdays. So, if we were having friends over for the weekend, my mother was obsessed with buying the oxtail at dawn on Tuesday (only one was available for customers and it caused mom much anxiety if we arrived late at the market). Nowadays when I cook kare-kare for my family, oxtail is more widely available.

I watched how my mother patiently simmered the beef oxtail and the tuwalya (tripe) in broth for hours, at times over kindled firewood (I omit the tripe in this recipe, as it can double the cooking time, but those who remember their grandmother’s kare-kare might look for it in the stew). By her side, I learned how to squeeze the bitter sap out of pusong saging, the fresh banana heart blossom picked from the tree in our backyard. I pounded the roasted rice grains in the mortar and pestle with the peanuts until it was a fine paste. This made the sauce creamy, giving it that nutty taste that defines kare-kare. As I got older, I learned to swap ingredients for a shorter prep time.

This recipe has been a mainstay at our family gatherings and the weekly Sunday meal. It’s a favorite Filipino party fare, next to other specialties like pancit, pork or chicken barbecue, and lumpia Shanghai. The combination of the smooth peanut sauce, the fall-off-the-bone beef, and the crisp vegetables makes this all-in-one stew hard to resist. I still reach for kare-kare first because I know a lot of love went into cooking it, and it is always worth the time it took.

Why You’ll Love This

• A different way to enjoy peanut butter. A heaping two cups imbues the sauce with a creamy, savory, nutty flavor.

• It’s a Filipino party favorite. With its creamy, rich sauce and tender beef, it’s always one of the first dishes to disappear at any fiesta.

Key Ingredients in Kare-Kare

Planning ahead is the key to a delicious kare-kare. Make sure you have all the ingredients in place once the cooking begins.

• Beef oxtail: The main ingredient is the oxtail, but because it has become quite pricey lately, I extended the dish by adding more beef cuts like short ribs.

• Mochiko sweet rice flour: This is a rice flour used to thicken the peanut sauce. It is made from glutinous, short-grain sweet rice.

• Annatto powder (achuete): An instant powder made from annatto seeds (also known as achiote) that is used for its bright orange-red color and nutty flavor.

• Peanut butter: Use a creamy variety like Skippy, Jiff, or Lily (a Philippine brand).

• Beef broth: Enriches the kare-kare with even more beefy flavor.

• Eggplants: Look for Japanese or Chinese eggplants, which are softer in texture than globe eggplants and cook faster.

• Long green beans: Also known as sitaw in the Philippines. They add a crisp bite to the stew.

• Baby bok choy: Also labeled as Chinese cabbage in Asian markets. The smaller ones have softer stems and are easier to slice.

• Banana heart (pusong saging): An optional ingredient. I use canned banana heart, labeled as banana blossoms, which is already sliced and soft. Traditionally, fresh banana heart is used by Filipino home cooks. However, it is only seasonally available in the United States at Asian markets.

How to Make Kare-Kare

There are several steps to cooking kare-kare. I typically clear my schedule for cooking this special meal.

1. Pre-boil the meats. In a large stockpot, pre-boil the oxtail and beef cuts with beef broth, garlic, and seasonings until the meat is tender. It takes about 2 hours on the stovetop or 40 minutes in the pressure cooker. Let cool then refrigerate, which makes it easier to skim off the fat from the top.

2. Cook the peanut sauce. The nutty flavor of the sauce defines the kare-kare. Sauté and simmer the annatto powder together with toasted rice flour, garlic, onion, and peanut butter in the beef broth from pre-boiling the meats earlier.

3. Cook the meats and vegetables together in the sauce. In the simmering peanut sauce, combine the meats and the vegetables. Continue cooking until the vegetables are soft. Serve the kare-kare plated family-style in a large, deep casserole dish, with bagoong guisado (sautéed shrimp paste) and white rice on the side.

Helpful Swaps

• Vegetables: Green beans can be substituted for the long beans. Diced globe eggplant can be substituted for the Chinese or Japanese eggplants.

• Rice flour: 1/2 cup store-bought roasted rice powder, such as Vietnamese brand Kim Tu Thap, can be used in place of the mochiko. Skip the toasting step.

Storage and Make-Ahead Tips

• Make ahead: The meats and beef stock can be made up to 1 month ahead and frozen in an airtight container. Thaw overnight in the refrigerator and reheat before using.

• Storage: Refrigerate leftovers in an airtight container for up to 4 days. To freeze, remove and discard the bok choy (they become watery when frozen) before freezing in airtight containers for up to 1 month. Thaw in the refrigerator and reheat in the microwave or on the stovetop.

If there is leftover beef stock, freeze in an airtight container for up to 1 month. Use as bone broth or stock for stir-fried dishes, stews, or soups.

Sometimes, there is a lot of leftover peanut sauce and after a lengthy cooking process, it is too delicious to toss away. With the extra peanut sauce, you can make a vegetable version of kare-kare. Add and simmer the same amount and variety of vegetables in the sauce for about 10 minutes until soft. Serve with bagoong guisado and steamed rice on the side. This is good as a side dish to grilled fish, barbecues, or as a meal by itself.

What to Serve with Kare-Kare

Serve the kare-kare family-style in a large serving bowl or deep casserole dish, with a bowl of steamed rice, enough for 4 to 6 people. This is a soupy stew, so rice, the staple of most Filipino meals, is needed to sop up the sauce. It is traditional to serve bagoong guisado on the side, which is used by the diner to further season the dish to their liking. Bagoong guisado is a salty Filipino fermented shrimp paste sautéed in oil, garlic, and onions, and sometimes with small pork bits. The bagoong’s powerful aroma can be spunky at first, but after that initial hurdle hits your senses, its savory flavor complements the sweet-nutty taste of the kare-kare.

Kare-Kare Recipe

This labor of love is a mainstay at family gatherings for special occasions, fiestas, and the weekly Sunday meal.

Prep time 30 minutes

Cook time 3 hours

Serves 6

Ingredients

For the meats and beef stock:

• 2 pounds oxtails, cut into 2-inch pieces

• 2 pounds bone-in English cut beef short ribs, cut into 2-inch pieces

• 2 (32-ounce) cartons low-sodium beef broth (about 8 cups)

• 3 cups water, plus more for soaking

• 4 cloves garlic

• 1 teaspoon black peppercorns

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

For the peanut sauce:

• Beef stock (see recipe above)

• 1 1/2 tablespoons ground annatto or annatto (achuete) powder

• 1/2 cup mochiko sweet rice flour

• 8 cloves garlic

• 1 medium white or yellow onion

• 2 tablespoons vegetable oil

• 2 cups creamy peanut butter, such as Jiff or Lily’s (Philippine brand)

• 1 teaspoon kosher salt, plus more as needed

• 1/2 teaspoon ground black pepper

For the vegetables and serving:

• 12 ounces long beans (about 1/2 medium bunch)

• 12 ounces Japanese or Chinese eggplants (2 medium)

• 12 ounces baby bok choy (4 to 5)

• 1 (18-ounce) can banana hearts or banana blossoms (pusong saging, optional)

• Bagoong guisado (Filipino sautéed shrimp paste), for serving (optional)

• Steamed rice, for serving

Instructions

Make the oxtails and short ribs:

1. Place 2 pounds oxtails and 2 pounds beef short ribs in a large bowl. Add enough cold water to cover and let sit for 20 minutes.

2. Drain and place the meats in a large stockpot. Add 2 (32-ounce) cartons low-sodium beef broth, 3 cups water, 4 peeled garlic cloves, 1 teaspoon black peppercorns, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine.

3. Cover and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer. Keep covered and cook until the meats are tender, about 2 hours. (If not finishing the kare-kare on the same day, uncover and let cool for 1 hour. Cover and refrigerate for at least 6 hours or up to overnight.)

Make the peanut sauce:

1. Skim off the fat from the top of the oxtails and short ribs and discard. (If refrigerated, the fat will be hardened. Skim it off, place the pot back over medium heat, and heat until just warmed through. Turn off the heat.) Using tongs or a slotted spoon, transfer the oxtail and short ribs to a large bowl and reserve the cooking liquid (beef stock).

2. Transfer 1/2 cup of the warm beef stock to a small bowl, add 1 1/2 tablespoons annatto powder, and stir until smooth.

3. Place 1/2 cup mochiko rice flour in a large pot or Dutch oven. Cook over medium heat, stirring often, until light golden-brown and it has a nutty aroma, about 2 minutes. Transfer to a second small bowl (reserve the pot), add 1 cup of the beef stock, and stir until smooth.

4. Mince 8 garlic cloves (about 3 tablespoons). Dice 1 medium yellow or white onion (about 1 1/2 cups).

5. Heat 2 tablespoons vegetable oil in the same pot over medium heat until shimmering. Add the garlic and onion and sauté until soft and fragrant, about 10 minutes. Add the annatto mixture and stir to combine. Add the rice flour mixture and stir to combine.

6. Add 2 cups creamy peanut butter, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir until combined. Add 4 cups of the beef stock and whisk until smooth, creamy, and thick. Whisk in 1/2 to 1 cup more beef stock if needed if it’s too thick to whisk. Bring to a simmer. Cook, stirring often and reducing the heat as needed, for 5 to 8 minutes for the flavors to meld.

Finish the kare-kare:

1. While the sauce is simmering, cut 12 ounces long beans crosswise into 2-inch pieces (about 2 cups). Trim and cut 12 ounces Japanese or Chinese eggplants crosswise on a slight diagonal into 2-inch-long pieces that are about 1/2-inch thick (about 3 cups). Halve 12 ounces baby bok choy lengthwise through the core (quarter if large). Drain 1 (18-ounce) can banana hearts if using.

2. Add the oxtails and short ribs to the sauce and gently stir to combine. Add the long beans, eggplant, bok choy, and banana hearts. Simmer, gently stirring occasionally, until the vegetables are tender, 10 to 20 minutes. Taste and season with more kosher salt as needed. Serve with bagoong guisado if desired and steamed rice.

Recipe Notes

Substitutions

• Vegetables: Green beans can be substituted for the long beans. Diced globe eggplant can be substituted for the Chinese or Japanese eggplants.

• Rice flour: 1/2 cup store-bought roasted rice powder, such as Vietnamese brand Kim Tu Thap, can be used in place of the mochiko. Skip the toasting step.

Ingredient/Equipment Variations

• Pressure cooker: The meats and beef stock can be made in an electric pressure cooker rather than the stovetop. Pressure cook on High for 40 minutes, then let the pressure release naturally.

• Immersion blender: After you add the beef stock to the peanut sauce, use an immersion blender to combine rather than whisking.

Make ahead: The meats and beef stock can be made up to 1 month ahead and frozen in an airtight container. Thaw overnight in the refrigerator and reheat before using.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. To freeze, remove and discard the bok choy (they become watery when frozen) before freezing in airtight containers for up to 1 month. Thaw in the refrigerator and reheat in the microwave or on the stovetop.

If there is leftover beef stock, freeze in an airtight container for up to 1 month. Use as bone broth or stock for stir-fried dishes, stews, or soups.

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