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Creamy Kare-Kare Filipino Peanut Stew

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A rich and creamy Filipino peanut stew featuring tender oxtail and fresh vegetables simmered in a velvety peanut sauce, perfect for family meals and special occasions.

Ingredients

Scale
  • 2 pounds (900g) oxtail, cleaned and cut into pieces
  • 1 cup peanut butter, smooth or chunky
  • 1/2 cup roasted peanuts, ground
  • 1 cup banana blossom, sliced (or substitute with eggplant or green beans)
  • 2 medium eggplants, sliced into chunks
  • 1 cup string beans, cut into 2-inch pieces
  • 2 tablespoons annatto seeds (achuete), soaked in 1/4 cup hot water
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 6 cups water or beef broth
  • 2 tablespoons shrimp paste (bagoong), for serving (optional)
  • Salt and pepper, to taste
  • 2 tablespoons cooking oil (vegetable or peanut oil)

Instructions

  1. Rinse 2 lbs (900g) of oxtail under cold water. Place it in a large pot and cover with water. Bring to a boil over high heat and let it boil for 10 minutes. Drain and rinse the oxtail again.
  2. Return oxtail to the pot and add 6 cups (1.4 L) of fresh water or beef broth. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 1.5 to 2 hours until the meat is tender and nearly falling off the bone. Skim off any scum on top occasionally.
  3. While the meat cooks, soak 2 tablespoons of annatto seeds in 1/4 cup (60ml) hot water for 10 minutes. Strain the seeds out, reserving the orange-colored oil and liquid. Set aside.
  4. In a separate pan, heat 2 tablespoons of cooking oil over medium heat. Add 1 chopped onion and 4 minced garlic cloves. Sauté until fragrant and translucent, about 3-4 minutes.
  5. Stir in 1 cup peanut butter and 1/2 cup ground roasted peanuts into the sautéed aromatics. Mix well to combine and cook for 2 minutes to bring out the nutty aroma.
  6. Pour the peanut mixture into the pot with the cooked oxtail. Add the reserved annatto oil and liquid. Stir gently to blend everything.
  7. Toss in 1 cup banana blossom (or substitute), 2 sliced eggplants, and 1 cup string beans. Simmer uncovered for another 15-20 minutes until vegetables are tender but not mushy.
  8. Taste and add salt and pepper as needed. If the sauce is too thick, add a splash of water or broth to loosen it.
  9. Ladle the creamy Kare-Kare into bowls and serve with a side of shrimp paste (bagoong) for dipping. Traditionally paired with steamed white rice.

Notes

If peanut sauce is grainy, blend with an immersion blender for a smoother finish. Slow simmering is key for tender meat and luscious sauce. Shrimp paste is optional but recommended for authentic flavor and served on the side. For vegetarian version, substitute oxtail with firm tofu and vegetable broth, omit shrimp paste. If sauce thickens too much, add broth or water; if too thin, add more peanut butter or ground peanuts.

Nutrition

Keywords: Kare-Kare, Filipino stew, peanut stew, oxtail recipe, creamy peanut sauce, traditional Filipino dish, easy Kare-Kare

Find it online: https://evabake.com/creamy-kare-kare-filipino-peanut-stew-recipe-easy-homemade-guide/