Kare-Kare is a rich and flavorful Filipino stew that is renowned for its velvety peanut sauce. Traditionally made with oxtail, tripes, or beef shank, the dish features tender meat and vegetables in a thick, savory peanut-based sauce that is both hearty and comforting. The key to Kare-Kare’s distinct flavor is the combination of peanut butter (or crushed roasted peanuts) and toasted rice flour, which adds thickness and a nutty depth to the sauce.

In addition to the meats, Kare-Kare is typically loaded with a variety of vegetables such as eggplant, banana blossoms, string beans, and bitter melon (ampalaya), which provide color, texture, and balance to the rich sauce. The dish is often seasoned with shrimp paste (bagoong) served on the side, which adds a salty, umami contrast to the sweetness of the peanut sauce. The mix of savory, slightly bitter, and sweet flavors makes Kare-Kare a popular dish for special occasions and family gatherings in Filipino cuisine.

Kare-Kare is traditionally served with steamed rice, and the shrimp paste is used as a condiment to elevate the dish's flavor profile. It is a symbol of Filipino comfort food, loved for its heartiness and the depth of its unique peanut sauce.

Ingredients:

For the Stew:

1 kg (2.2 lbs) oxtail or beefshank (cut into pieces)

250g (8 oz) tripes (optional)

2-3 tablespoons vegetable oil

1 large onion, chopped

5 cloves garlic, minced

2 tablespoons peanut butter (orground peanuts)

1 tablespoon rice flour (forthickening)

4 cups beef broth (or water)

2 large eggplants, sliced

1 bunch of string beans (sitaw),cut into 2-inch pieces

1 bunch of banana hearts (puso ngsaging), sliced (optional)

1 bunch of pechay (Chinesecabbage) or bok choy, chopped

1 tablespoon annatto powder (or2-3 annatto seeds for color)

Salt and pepper to taste

For the Bagoong (Fermented Shrimp Paste):

1/2 cup bagoong alamang(fermented shrimp paste)

1-2 tablespoons cooking oil

1 clove garlic, minced

1 small onion, minced

1 tomato, diced

1 tablespoon sugar (optional)

Instructions:

Prepare the Meat:

In a large pot, bring water to aboil. Add the oxtail and/or tripes, and cook until tender (about 2-3 hours,depending on the cut). You can also use a pressure cooker for faster cooking.

Once tender, remove the meat fromthe pot and set aside. Keep the broth for the stew base.

Cook the Kare-Kare Sauce:

In another large pot, heat oilover medium heat. Sauté the onions and garlic until fragrant.

Add the peanut butter and riceflour, stirring to form a paste. Gradually pour in the beef broth (about 4cups) from the boiled meat. Stir to dissolve the peanut butter and rice flourinto the broth, and simmer for about 15-20 minutes to thicken the sauce.

Add the Vegetables:

Add the eggplant, string beans,banana hearts, and pechay to the pot. Let the vegetables cook in the sauceuntil tender, about 10 minutes.

Add the cooked meat to the pot,and let everything simmer together for another 5-10 minutes. Season with saltand pepper to taste.

Make the Bagoong:

In a small pan, heat oil overmedium heat. Sauté the garlic, onion, and tomato until softened.

Add the bagoong and sugar (ifusing). Stir-fry for 2-3 minutes, then remove from heat.

Serve:

Serve the Kare-Kare hot with the bagoong on the side. Traditionally, this is eaten with steamed rice.

Enjoy your rich and flavorful Kare-Kare!