Kare-Kare
335kcal16.6g protein21.9g fat26.6g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains peanut · only in an optional ingredient: shellfish
Restrictions
ContainspeanutIt is in an ingredient you cannot leave out.
Only if you add itshellfish (shrimp paste)Leave that ingredient out and the dish does not have it.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 kg | oxtail |
| 250 g | peanut butter |
| 2 tsp | annatto seeds or powder |
| 1 unit | onion |
| 4 clove | garlic |
| 2 unit | eggplant |
| 300 g | green beans |
| 400 g | bok choy |
| 2 l | stock |
Optional
Not counted above. The dish works without them.
| 4 tbsp | bagoong |
Steps
- sear15 minoxtail browned in batchesBrown the oxtail pieces well in a heavy pot, working in batches. The browned surfaces add depth to a sauce whose peanut base is otherwise naturally sweet and mild.
- braise150 mingentle simmer, oxtail very tenderCook onion and garlic briefly, return the oxtail, add stock and simmer gently until the meat is tender enough to pull easily from the bone. Do not rush with a hard boil; collagen-rich oxtail needs time for a silky texture.
- mix8 minpeanut sauce smooth and orange-goldWhisk peanut butter and annatto into some hot braising liquid, then return the mixture to the pot. Diluting first prevents dense peanut butter from forming lumps and lets you control sauce thickness.
- simmer15 mineggplant and beans tenderAdd eggplant and green beans and simmer until nearly tender, then add bok choy only near the end. Staggering vegetables preserves their individual textures instead of reducing everything to the softness required by the oxtail.
- rest5 minsauce thick but spoonableAdjust the sauce with stock if it becomes too thick and rest briefly before serving. Kare-kare should coat the oxtail and vegetables generously without becoming peanut paste.
- top1 minbagoong served separatelyServe hot with rice and bagoong alongside if using. The salty fermented condiment lets each diner balance the intentionally mild, rich peanut stew to taste.