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Filipino Beef Oxtail Stew in Savory Peanut Sauce Recipe

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4.1 from 170 reviews

Filipino Beef Oxtail Stew in Savory Peanut Sauce, known as Kare Kare, is a rich, hearty stew featuring tender oxtail and tripe simmered in a creamy peanut sauce with a medley of fresh vegetables like banana blossoms, yard-long beans, Japanese eggplant, and bok choy. This traditional Filipino dish offers a unique blend of nutty flavors, aromatic garlic and shallots, and the vibrant color from annatto seeds, typically complemented by shrimp paste for added umami.

  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings

Ingredients

Meat and Protein

  • 2.2 lbs beef oxtail or chuck roast, cut into large chunks
  • 1 pound tripe

Vegetables

  • 1 whole garlic, peeled and sliced
  • 3 shallots, peeled and sliced
  • 2 pieces banana blossoms or flowers (white part only)
  • 7 pieces yard-long beans or Chinese long beans
  • 2 Japanese eggplants, sliced
  • 1 bunch pechay or bok choy (about 6 pieces, tough ends removed)

Other Ingredients

  • 1 cup peanut butter (adjust to taste)
  • 2 tablespoons achiote or annatto seeds
  • 2 tablespoons fish sauce (or to taste)
  • Freshly ground black pepper (to taste)
  • Oil for sautéing (about 2 tablespoons, not specified)

Instructions

  1. Blanch the Meat: Bring a pot of water to a boil and blanch the beef oxtail or chuck roast pieces as well as the tripe until they change color and scum floats to the surface, about 5 minutes. Remove from water, rinse quickly under cold water, and drain. This step removes impurities from the meat.
  2. Sauté Aromatics: In a deep pan, heat oil over medium heat. Sauté the sliced garlic and shallots until fragrant and aromatic.
  3. Render Meat Fat: Add the blanched meat and tripe to the pan. Stir and cover, allowing the meat to sweat and render its fat for 5 to 10 minutes, stirring occasionally.
  4. Add Boiling Water: Pour in enough boiling water to fully cover the meat, creating the stew base.
  5. Season the Broth: Add fish sauce and freshly ground black pepper to taste. Alternatively, use 2 beef bouillon cubes if fish sauce is unavailable to enhance flavor.
  6. Simmer Until Tender: Cook the mixture on low heat until the beef is tender, approximately 1 to 1 1/2 hours. Using a pressure cooker can reduce this time.
  7. Prepare Annatto Liquid: Meanwhile, extract color from achiote/annatto seeds by soaking them in boiling water, stirring, then straining to retain the red-colored liquid for later use.
  8. Add Banana Flowers and Peanut Butter: When the meat is tender, stir in the banana blossoms and peanut butter, mixing well to melt the peanut butter into the sauce.
  9. Add Vegetables: Incorporate yard-long beans, Japanese eggplants, and continue cooking.
  10. Add Annatto Liquid: Pour in just enough annatto seed liquid to give the stew a deep yellow or mustard color, adjusting to your preferred intensity.
  11. Cook Vegetables: Continue cooking until the vegetables are tender but still hold their shape; avoid overcooking to prevent mushiness. Adjust seasoning lightly if needed, keeping salt low to complement side condiments.
  12. Blanch Bok Choy: Quickly blanch the bok choy in boiling water to wilt it, about 1-2 minutes.
  13. Serve: Transfer the stew to a serving bowl, arrange the blanched bok choy on top, and serve alongside shrimp paste (bagoong alamang) for an authentic taste experience.

Notes

  • Blanching the meat before cooking removes impurities that can cause a cloudy broth and off-flavors.
  • Fish sauce can be substituted with beef bouillon cubes if desired, but fish sauce adds authentic Filipino flavor.
  • Adjust the amount of peanut butter based on preferred richness and creaminess of the sauce.
  • The annatto seed liquid is primarily for color and subtle flavor; adding too much may overpower the dish.
  • Bok choy is added at the end and blanched separately to maintain its bright color and crisp texture.
  • Serve kare kare with shrimp paste, which adds saltiness and umami that balances the peanut sauce.
  • Pressure cooker use is optional but recommended for quicker tenderizing of tough cuts like oxtail and tripe.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Filipino

Find it online: https://ellarecipe.com/filipino-beef-oxtail-stew-in-savory-peanut-sauce-recipe/