Kare Kare
Kare Kare
Ingredients
For Boiling the Meat
- 1-2 red onions, chopped
- 2 bulbs garlic, chopped
- 1 tablespoon salt
- 1 tablespoon peppercorns
- 5-6 bay leaves
- 1 kg oxtail
- 650 grams ox tripe
- as needed beef stock
For the Kare Kare Stew
- 2 tablespoons oil
- 2 tablespoons annatto powder
- 15-20 cloves garlic, minced
- 1 white onion, diced
- 1 banana heart, chopped, washed and rinsed with salt
- 1 1/2 cups peanut butter
- to taste patis, (fish sauce)
- 1/2 teaspoon salt
- 1 tablespoon sugar, (optional)
- as needed green beans, chopped
- as needed eggplants, quartered
- as needed pechay/bok choy
For the Toasted Rice Slurry
- as needed white rice, toasted
- as needed water
For Serving
- as needed bagoong, (fermented shrimp paste)
- as needed crushed peanuts
Instructions
- 1
Season the 1 kg of oxtail with salt and pepper. Sear the seasoned oxtail in a large pot until browned on all sides.
⏱️ 10 min
- 2
Add the 650 grams of ox tripe to the pot with the oxtail. Then add the 1-2 chopped red onions, 2 bulbs of chopped garlic, 1 tablespoon of salt, 1 tablespoon of peppercorns, and 5-6 bay leaves.
⏱️ 5 min
- 3
Fill the pot with beef stock as needed to cover all the ingredients. Cover the pot and simmer until the oxtail and tripe are very tender. This can take 2-3 hours.
⏱️ 150 min
- 4
Once the meat is tender, carefully remove the cooked oxtail and tripe from the pot and set them aside. Reserve the broth for later use.
⏱️ 5 min
- 5
Mince 15-20 cloves of garlic. In the same pot (or a clean large pot), add 2 tablespoons of oil. Add 2 tablespoons of annatto powder to the oil and stir until the oil turns red and is infused with color.
⏱️ 5 min
- 6
Add the minced garlic and 1 diced white onion to the pot with the annatto oil and sauté until fragrant.
⏱️ 5 min
- 7
Prepare the banana heart: Remove the outer, tougher layers. Chop the inner, softer parts of 1 banana heart. Wash the chopped banana heart and rinse it with salt, squeezing out any excess liquid, then rinse again with plain water. Add the chopped banana heart to the pot with the sautéed aromatics and stir.
⏱️ 10 min
- 8
Add the previously cooked oxtail and tripe back into the pot with the aromatics and banana heart. Cover the mixture with the reserved broth from the meat boiling liquid. Simmer for 15-20 minutes.
⏱️ 20 min
- 9
Prepare the toasted rice slurry: In a pan, toast white rice over medium heat until it turns golden brown. Transfer the toasted rice to a food processor or blender. Add water to the toasted rice, using a ratio of 1:5 tablespoons of water to toasted rice (e.g., 1 tablespoon of water for every 5 tablespoons of toasted rice). Blend until a smooth slurry is formed.
⏱️ 10 min
- 10
Pour the toasted rice slurry into the simmering Kare Kare mixture in the pot. Add 1 1/2 cups of peanut butter to the pot and stir well until fully incorporated and the sauce begins to thicken. Continue to stir and reduce the sauce until it reaches the desired thickness.
⏱️ 10 min
- 11
Season the Kare Kare with patis (fish sauce) to taste. Optionally, add 1/2 teaspoon salt and 1 tablespoon of sugar to taste.
⏱️ 2 min
- 12
Prepare the vegetables: Quarter the eggplants. Pan-fry the quartered eggplants until they are lightly browned on one side. Blanch the green beans (string beans / sitaw) in boiling water until tender-crisp. Blanch the pechay/bok choy in boiling water until tender-crisp.
⏱️ 15 min
- 13
Add the cooked eggplants, green beans, and pechay/bok choy to the pot and gently stir to combine.
⏱️ 3 min
- 14
Serve the Kare Kare in a bowl, topped with bagoong (fermented shrimp paste) and crushed peanuts. Enjoy!
Kitchen Tools
Kare Kare
For Boiling the Meat
- 1-2 red onions, chopped
- 2 bulbs garlic, chopped
- 1 tablespoon salt
- 1 tablespoon peppercorns
- 5-6 bay leaves
- 1 kg oxtail
- 650 grams ox tripe
- as needed beef stock
For the Kare Kare Stew
- 2 tablespoons oil
- 2 tablespoons annatto powder
- 15-20 cloves garlic, minced
- 1 white onion, diced
- 1 banana heart, chopped, washed and rinsed with salt
- 1 1/2 cups peanut butter
- to taste patis, (fish sauce)
- 1/2 teaspoon salt
- 1 tablespoon sugar, (optional)
- as needed green beans, chopped
- as needed eggplants, quartered
- as needed pechay/bok choy
For the Toasted Rice Slurry
- as needed white rice, toasted
- as needed water
For Serving
- as needed bagoong, (fermented shrimp paste)
- as needed crushed peanuts
Instructions
- 1
Season the 1 kg of oxtail with salt and pepper. Sear the seasoned oxtail in a large pot until browned on all sides.
⏱️ 10 min - 2
Add the 650 grams of ox tripe to the pot with the oxtail. Then add the 1-2 chopped red onions, 2 bulbs of chopped garlic, 1 tablespoon of salt, 1 tablespoon of peppercorns, and 5-6 bay leaves.
⏱️ 5 min - 3
Fill the pot with beef stock as needed to cover all the ingredients. Cover the pot and simmer until the oxtail and tripe are very tender. This can take 2-3 hours.
⏱️ 150 min - 4
Once the meat is tender, carefully remove the cooked oxtail and tripe from the pot and set them aside. Reserve the broth for later use.
⏱️ 5 min - 5
Mince 15-20 cloves of garlic. In the same pot (or a clean large pot), add 2 tablespoons of oil. Add 2 tablespoons of annatto powder to the oil and stir until the oil turns red and is infused with color.
⏱️ 5 min - 6
Add the minced garlic and 1 diced white onion to the pot with the annatto oil and sauté until fragrant.
⏱️ 5 min - 7
Prepare the banana heart: Remove the outer, tougher layers. Chop the inner, softer parts of 1 banana heart. Wash the chopped banana heart and rinse it with salt, squeezing out any excess liquid, then rinse again with plain water. Add the chopped banana heart to the pot with the sautéed aromatics and stir.
⏱️ 10 min - 8
Add the previously cooked oxtail and tripe back into the pot with the aromatics and banana heart. Cover the mixture with the reserved broth from the meat boiling liquid. Simmer for 15-20 minutes.
⏱️ 20 min - 9
Prepare the toasted rice slurry: In a pan, toast white rice over medium heat until it turns golden brown. Transfer the toasted rice to a food processor or blender. Add water to the toasted rice, using a ratio of 1:5 tablespoons of water to toasted rice (e.g., 1 tablespoon of water for every 5 tablespoons of toasted rice). Blend until a smooth slurry is formed.
⏱️ 10 min - 10
Pour the toasted rice slurry into the simmering Kare Kare mixture in the pot. Add 1 1/2 cups of peanut butter to the pot and stir well until fully incorporated and the sauce begins to thicken. Continue to stir and reduce the sauce until it reaches the desired thickness.
⏱️ 10 min - 11
Season the Kare Kare with patis (fish sauce) to taste. Optionally, add 1/2 teaspoon salt and 1 tablespoon of sugar to taste.
⏱️ 2 min - 12
Prepare the vegetables: Quarter the eggplants. Pan-fry the quartered eggplants until they are lightly browned on one side. Blanch the green beans (string beans / sitaw) in boiling water until tender-crisp. Blanch the pechay/bok choy in boiling water until tender-crisp.
⏱️ 15 min - 13
Add the cooked eggplants, green beans, and pechay/bok choy to the pot and gently stir to combine.
⏱️ 3 min - 14
Serve the Kare Kare in a bowl, topped with bagoong (fermented shrimp paste) and crushed peanuts. Enjoy!