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Oxtail Kare Kare

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Kare-kare is a Philippine stew complemented with a thick savory peanut sauce. It is made from a variation base of stewed oxtail, pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe. It Can also be made with seafood (prawns, squid, and mussels) or vegetables. Vegetables, which include eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans are added—usually equaling or exceeding the amount of meat. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto seed and can be thickened with toasted or plain ground rice. It is a must to serve it with garlic infused shrimp paste.


  • 3 lb oxtail , cut in 2 inch slices

  • 1 banana flower quartered

  • 3 baby bok choys

  • ½ lb green beans cut into 2 inch-long pieces

  • 2 Thai eggplants cut in 2-inch long pieces

  • 1 cup ground peanuts

  • ¼ cup annatto seeds  soaked in 1 cup of hot water

  • ½ cup toasted ground rice

  • 2 cloves garlic chopped

  • 2 onion chopped

  • Salt & Pepper to taste

  • ½ cup shrimp paste


1. In a pressure cooker, bring 4 cups of water to boil. Add the oxtail and the onion, then cook under pressure for about 45 minutes. Alternatively, you can simmer the oxtail on low to medium heat in a large pot for 3 hours or until the meat is tender.

2. Add the ground peanuts, the water from the soaked annatto seeds, and simmer for 10 minutes.

3. Add the toasted ground rice and simmer for another 5 minutes.

4. In a separate large pan, sauté the garlic then add the banana flower, eggplant, and green beans. Sauté for 5 minutes.

5. Transfer the sautéed vegetables to the large pot with the oxtail stew. Add salt and pepper to taste.

6. Serve hot with shrimp paste on the side


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