dinner · dairy-free · gluten-free
Kare-kare (oxtail peanut stew)
Filipino fiesta stew of oxtail and beef in a thick annatto-peanut sauce with eggplant, long beans and bok choy, served with bagoong.
- Time
- 210min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains peanuts and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Simmer oxtail in water until tender, 2.5–3 hours (or 45 minutes pressure-cooked), well past 63°C (145°F); keep broth.
-
2
Sauté onion and garlic in annatto oil, add meat and 960 ml broth.
-
3
Stir in peanut butter and toasted rice flour and simmer until thick, 10 minutes.
-
4
Blanch vegetables separately and arrange on top.
-
5
Serve with rice and bagoong on the side.
