How To Cook Kare Kare Filipino Dish

ByLily

Kare kare starts with tender oxtail and a thick peanut sauce that gets its color from toasted annatto seeds. If you want to learn how to cook kare kare filipino dish at home, this guide walks you through every step with simple instructions.

This classic Filipino stew is rich, nutty, and savory. It pairs perfectly with bagoong and steamed rice. Many people think its hard to make, but it is actually quiet easy once you know the process.

What Is Kare Kare?

Kare kare is a Filipino stew made with oxtail, vegetables, and a thick peanut sauce. The sauce gets its orange color from annatto seeds, also called atsuete.

The dish has a mild, nutty flavor. It is usually served with shrimp paste on the side. The paste adds saltiness to balance the creamy sauce.

You can also use beef shank or tripe instead of oxtail. Some families add pork hock too. The choice depends on what you have available.

Ingredients You Will Need

Here are the main ingredients for this recipe. This list serves about six people.

For The Meat And Broth

  • 2 kg oxtail, cut into serving pieces
  • 1 large onion, quartered
  • 4 cloves garlic, crushed
  • 2 bay leaves
  • 1 teaspoon whole peppercorns
  • Water for boiling

For The Peanut Sauce

  • 1 cup peanut butter
  • 1/2 cup ground toasted rice
  • 3 tablespoons annatto seeds soaked in 1/2 cup warm water
  • 1 tablespoon fish sauce
  • Salt and pepper to taste
  • 1 tablespoon cooking oil
  • 1 onion, chopped
  • 4 cloves garlic, minced

For The Vegetables

  • 1 bundle string beans, cut into 2-inch pieces
  • 1 banana blossom, sliced
  • 1 bundle bok choy or pechay
  • 1 eggplant, sliced

For Serving

  • Steamed rice
  • Sauteed bagoong or shrimp paste

How To Cook Kare Kare Filipino Dish

Follow these steps carefully. The process takes time, but most of it is just waiting for the meat to become tender.

Step 1: Boil The Oxtail Until Tender

Place the oxtail in a large pot. Add enough water to cover the meat by two inches.

Add the quartered onion, crushed garlic, bay leaves, and peppercorns. Bring to a boil, then lower the heat.

Simmer for two to three hours, or until the meat is fork-tender. You can also use a pressure cooker to cut the time to about 45 minutes.

Skim off the fat and scum that rises to the surface. This keeps the broth clean.

Once the meat is tender, remove it from the pot. Set it aside. Strain the broth and keep it for the sauce.

Step 2: Prepare The Annatto Water

Soak the annatto seeds in warm water for about 10 minutes. Mash them gently with a spoon to release the color.

Strain the liquid and discard the seeds. You now have annatto water, which gives the sauce its signature orange hue.

Step 3: Make The Peanut Sauce

Heat oil in a large pot over medium heat. Saute the chopped onion and minced garlic until fragrant.

Add the peanut butter and stir well. Pour in about four cups of the reserved broth.

Add the annatto water and fish sauce. Stir to combine everything.

Add the ground toasted rice. This thickens the sauce naturally without using cornstarch.

Simmer the sauce for about 10 minutes. Stir often so it does not stick to the bottom. Season with salt and pepper.

Step 4: Add The Meat Back

Return the tender oxtail to the pot. Let it simmer in the sauce for another 10 to 15 minutes.

This allows the meat to absorb the flavors of the peanut sauce. Taste and adjust the seasoning if needed.

Step 5: Cook The Vegetables

You can cook the vegetables separately or add them to the pot. Cooking them separately keeps the sauce from getting bitter.

Blanch the string beans, eggplant, and banana blossom in boiling water for three to five minutes. Remove and set aside.

Add the bok choy last since it cooks very fast. Just dip it in hot water for a minute.

Some cooks add the vegetables directly to the stew during the last five minutes. Either way works fine.

Step 6: Serve And Enjoy

Place the meat and vegetables in a deep serving dish. Pour the peanut sauce over them.

Serve with steamed rice and a small bowl of bagoong on the side. The salty shrimp paste pairs well with the sweet, nutty sauce.

Tips For Better Kare Kare

  • Toast the rice before grinding it. This adds a deeper flavor and helps thicken the sauce.
  • Do not skip the annatto seeds. They give the dish its classic color.
  • Use natural peanut butter if possible. Sweetened brands can make the sauce too sugary.
  • Skim the fat from the broth. This keeps the dish from becoming greasy.
  • Adjust the peanut butter amount to your taste. Some like it thicker, others prefer it thinner.

Common Mistakes To Avoid

One common mistake is boiling the vegetables too long. They become mushy and lose their texture.

Another mistake is adding too much salt early on. The bagoong is already salty, so taste before you season.

Some people also rush the meat. Oxtail needs time to become tender. If you rush it, the meat will be tough.

Also, stir the sauce often. Peanut butter tends to settle at the bottom and can burn.

Storage And Reheating

Store leftovers in an airtight container in the fridge. It stays good for up to three days.

When reheating, add a little water or broth. The sauce thickens as it cools.

You can also freeze kare kare for up to one month. Thaw it overnight in the fridge before reheating.

Now you know how to cook kare kare filipino dish the right way. With tender oxtail, a rich peanut sauce, and fresh vegetables, this stew is a true Filipino favorite. Try this recipe for your next family meal and see how everyone reacts.

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