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Kare-Kare
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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
Cook Time1 hour
Total Time1 hour 30 minutes
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.