Oxtail Kare Kare

Kare kare is one of the well known and popular Filipino dishes served in special occasions but nowadays this can be served almost everyday if it is within your budget and if your health can tolerate this kind of diet. This oxtail kare kare recipe is authentic because it uses oxtail as the main ingredient which is expensive compared to the other kare kare variation that use only ox tripe, beef or pork knuckles. And this recipe use the traditional ground peanuts and toasted rice instead of peanut butter which are commonly used nowadays in cooking kare kare.

Oxtail Kare Kare: A Dish Close to My Heart

Growing up, kare kare always felt like the ultimate comfort food in our family. It wasn’t something we had every day, but when it graced the table, you knew it was a special occasion—or at least, someone had a little extra in their pocket to splurge on something rich and indulgent. One memorable afternoon, I watched my Tita Nida prepare oxtail kare kare, and I was mesmerized by the way she brought this beloved dish to life. Every step felt like a labor of love, and to this day, I follow her advice whenever I cook this Filipino classic.

Why Oxtail Makes Kare Kare Extra Special

Traditionally, kare kare is all about indulgence, and using oxtail as the star ingredient elevates the dish to a level of authenticity and luxury that’s hard to beat. While some variations use ox tripe, pork knuckles, or even plain beef, oxtail stands out for its rich, gelatinous texture. As my Tito Mario once said, “Kapag oxtail ang ginamit, ibang klase ang lambot at linamnam.” He wasn’t wrong—after hours of simmering, the meat practically melts off the bone, enriching the peanut sauce with its natural flavor.

Oxtail is undeniably pricier than other options, but if you’re aiming for that traditional kare kare experience, it’s worth every peso. For those concerned about cost, consider serving it on special occasions or stretching the dish by adding extra vegetables.

The Secret to a Vibrant Sauce of Oxtail Kare Kare

One thing I learned from Tita Nida is that while shortcuts like peanut butter are tempting, nothing compares to the depth of flavor you get from using ground peanuts and toasted rice. Grinding the peanuts releases their oils, giving the sauce a creamy richness that coats every bite. Toasted rice, on the other hand, thickens the sauce beautifully while adding a subtle nutty aroma.

As for the iconic golden hue of kare kare, that comes from achuete seeds. Soaking these seeds in warm water and squeezing out their vibrant red-orange color is an old-school technique that ensures a natural and appetizing look for your dish. Some might skip this step and opt for commercial food coloring, but for me, the hands-on process of extracting achuete juice adds a personal touch that’s hard to replace.

Cooking the Vegetables Just Right

Oxtail kare kare wouldn’t be complete without its medley of vegetables. My Lola Josie always insisted that the vegetables be cooked just enough to retain their color and crunch. Overcooking them, she said, would ruin the balance of textures that make this dish so satisfying.

First, parboil the sitaw (string beans) until it’s bright green and tender-crisp. Do the same for the eggplant and banana blossoms, and don’t forget to keep them separate. The vegetables should complement the creamy sauce, not turn into mush. The pechay, or bok choy, is added last to keep its leaves vibrant and fresh.

Building the Flavors of Oxtail Kare Kare

Sauteing the garlic and onion in oil is where the magic begins. A pinch of salt draws out their natural sweetness, which balances the savory, nutty sauce. The achuete juice goes in next, followed by the ground peanuts and toasted rice. Let the mixture simmer gently until it thickens into a smooth, luscious sauce.

Finally, the tender oxtail and ox knuckle are added back into the pot, allowing them to absorb the flavors. As my cousin Paolo loves to remind me, “Ang kare kare, dapat masarap kahit walang bagoong.” And while I agree, the salty-sweet punch of bagoong alamang guisado is the perfect counterpoint to the richness of the sauce.

A Dish Steeped in History

Did you know that kare kare is believed to have originated from the Pampanga region, known as the culinary capital of the Philippines? Some say it was inspired by Indian curry, introduced by Indian soldiers during the British occupation of Manila in the 18th century. Over time, Filipinos adapted the recipe to suit local ingredients, creating a dish that is uniquely ours.

Today, kare kare is enjoyed across the country, with each family putting their own twist on the recipe. Whether you’re cooking oxtail kare kare, tripe, or even seafood, the heart of the dish remains the same: a celebration of love, tradition, and the joy of sharing good food.

Bringing It All Together

Cooking oxtail kare kare may seem daunting at first, especially for beginners, but trust me, the process is as rewarding as the result. Start with the basics—tenderize the oxtail, prepare your vegetables, and take your time with the sauce. Each step builds layers of flavor that come together in a dish that’s as comforting as it is luxurious.

The next time you crave something rich and hearty, gather your family around and serve this timeless Filipino classic. As you savor each bite, you might just feel a little closer to home—and to the generations of cooks who perfected this dish before us.

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5 from 2 votes

How to Cook Oxtail Kare Kare

Oxtail kare kare is a hearty Filipino stew featuring tender oxtail, a rich peanut-based sauce, and an array of vibrant vegetables, served with savory bagoong.

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Beef Recipe

Cuisine: Filipino

Keyword: kare kare, oxtail kare kare, oxtail stew

Servings: 8 servings

Calories: 478kcal

Author: Manny

Ingredients

• 1 pc oxtail buntot ng baka
• 1 pc ox knuckles pata ng baka
• 4 pcs eggplants
• 2 bundles sitaw or stringbeans
• 1 bundle pechay
• 1/4 head cabbage
• 6 cup water
• 1/2 cup achueta seed for coloring diluted in 1/2 cup water
• 1/4 cup cooking oil
• 1 head garlic chopped
• 1 pc big onion sliced
• 1 cup ground peanuts
• 1 cup toasted ground rice
• salt vein
• banana blossoms

Instructions

How to Cook Oxtail Kare Kare:

• Boil the oxtail and ox knuckle in water until tender. Cut into desired pieces and set aside.
• Soak achuete seeds in water. Squeeze to bring out the coloring.
• Set aside. Cut vegetables into desired pieces (cabbage, eggplant, pechay, stringbeans) . Boil water, drop sitaw and parboil.
• Remove sitaw and set aside. Do likewise to egg- plant and banana blossom.
• Saute garlic and onion in cooking oil and add salt and achuete juice.
• Let boil for 5 minutes. Blend in ground peanuts, and toasted ground rice.
• Bring to a boil then add in the meats. Just before removing from the fire, add the vegetables.
• Serve with bagoong alamang guisado. Serve hot. Good for 10 persons.

Notes

Cooking Tips:

Tenderize the Oxtail Perfectly

Cooking oxtail requires patience to achieve its signature fall-off-the-bone tenderness. Simmer the oxtail slowly in water until it becomes soft and gelatinous, which can take 2 to 3 hours depending on the cut. Use a pressure cooker if you’re short on time, but keep an eye on it to avoid overcooking.

Achieve a Smooth and Creamy Sauce

For the creamiest kare kare sauce, finely grind the peanuts and toasted rice until they form a smooth paste. Be sure to cook the sauce over low heat while stirring frequently to prevent lumps or scorching. Adding a bit of the oxtail’s cooking liquid enhances the sauce’s depth and ties the flavors together beautifully.

Prepare Vegetables Just Before Serving

Cook vegetables like sitaw, eggplant, and banana blossoms separately to retain their vibrant color and natural texture. Parboiling and setting them aside ensures they don’t overcook or get mushy in the sauce. Add the vegetables to the kare kare just before serving to keep them fresh and visually appealing.