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Kare-Kare served
Rich peanut Kare-Kare with beef and vegetables

Kare-kare

Author: Flavelo
Recipes Main Courses
Kare-Kare is the comfort food of the Philippines, a rich, peanut stew with the colour of a sunset. Its distinctiveness lies in the fact that the stew itself has a milder flavour, but the fermented shrimp paste (bagoong) served alongside gives it that umami bomb which makes it unforgettable. Traditionally made from oxtail, whose gelatinous juices provide body to the sauce.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 680 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Large pot
  • Frying pan for toasting
  • Whisk

Allergen Information

⚠️ Peanuts
⚠️ Crustaceans

Instructions

1 ✓

Place the beef in water, add salt, and simmer covered for 1.5-2 hours until the meat is tender and falls off the bone. Skim off the scum.

Tip: The gelatin cooks out of the bone-in meat, which will naturally thicken the ragu. Do not throw away the cooking water!
2 ✓

Meanwhile, toast the rice flour in a dry frying pan until light brown. Set aside.

Tip: Toasting gives the flour a nutty flavour and prevents a raw taste in the sauce.
3 ✓

In another pot, heat oil, sauté the onion and garlic. Add the tender boiled meat and brown slightly.

Tip: Browning the boiled meat adds an extra layer of flavour (Maillard reaction).
4 ✓

Pour in the meat cooking liquid (approx. 1 litre). Stir in the annatto powder and peanut butter. Bring to a boil.

Tip: Peanut butter provides richness and fat content.
5 ✓

Thicken with the toasted rice flour (mix with a little water beforehand to prevent lumps). Cook until creamy.

Tip: The starch swells with heat and thickens the soup into a sauce.
6 ✓

Add the vegetables: first the beans and aubergine (5 minutes), finally the Bok Choy (1 minute).

Tip: Vegetables should remain crunchy, do not cook them to a mush!
7 ✓

Serve hot, with a small bowl of shrimp paste on top or on the side.

Tip: Without the salty, fishy paste, Kare-Kare is just peanut meat. The contrast is key!

Recipe FAQ

What is Annatto?
A natural red food colouring derived from the seeds of a tropical shrub. Its flavour is mild, used mostly for its orange colour. Can be substituted with a mix of turmeric and paprika.
The sauce is too runny.
The toasted rice flour thickens it. If needed, add a little more mixed with water.

Ingredients

  • 1 kg Beef oxtail or shin (cut into pieces)
  • 200 g Peanut butter (creamy, unsweetened)
  • 1 tsp Annatto powder (or paprika)
  • 200 g Bok Choy or spinach
  • 200 g Green beans (ends trimmed)
  • 1 pc Aubergine (sliced)
  • 3 cloves Garlic (minced)
  • 1 head Onion (diced)
  • 2 tbsp Rice flour (toasted)
  • 1.5 l Water
  • 1 tsp Salt
  • 50 g Shrimp paste (Bagoong) - for serving
  • 2 tbsp Oil