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Oxtail and Vegetable Stew (Kare-Kare) Recipe

Oxtail and Vegetable Stew (Kare-Kare) Recipe

Oxtail and Vegetable Stew (Kare-Kare) Recipe

This native Filipino oxtail and vegetable stew is flavored with ground rice and peanuts.

Ingredients :

    • 3–4 lbs (11/2–2 kg) oxtail, cut into serving pieces
    • 8 cups (2 liters) water
    • 1/2 cup (100 g) uncooked rice grains, ground to a powder in a food processor or blender
    • 4 tablespoons oil
    • 4 cloves garlic, minced
    • 2 small onions, diced
    • 11/2 cups (375 ml) Annatto Water
    • 1/2 cup (90 g) roasted unsalted peanuts, ground or 3 tablespoons peanut butter
    • 2 slender Asian eggplants (about 14 oz/ 400 g), cut into chunks
    • 10 green beans, cut into lengths
    • 1 small Chinese or Napa cabbage, washed and quartered
    • 2 teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon brown sugar
    • 2 teaspoons kalamansi lime juice or lemon juice

Method :

    1. Boil the oxtail in the water for 2 hours or until tender. Drain the meat and set aside. Strain and reserve 4 cups (1 liter) of the stock.
    2. Dry-fry the rice power in a skillet over low heat, stirring constantly for 5 to 7 minutes until the powder is lightly browned. Remove from the heat and set aside.
    3. Heat the oil in a large saucepan and stir-fry the garlic until golden brown, then stir-fry the onions until translucent. Add the Annatto Water and oxtail to the saucepan and bring to a boil.
    4. Add the roasted rice powder, peanuts or peanut butter and reserved stock along with the eggplants, green beans and cabbage, and mix well. Bring the stew to a boil, reduce the heat and simmer for 10 minutes. Season with the salt and pepper.
    5. Add the brown sugar and lime juice and stir to mix well. Serve with a small bowl of sautéed fermented baby shrimp (bagoong alamang).

Serves 8   
Preparation time : 20 mins
Cooking time : 1 hour 20 mins