Slow-Cooked Kare-Kare. Kare-Kare is a well-loved Filipino dish known for its rich flavors and creamy peanut sauce. This traditional stew showcases a harmonious blend of savory and nutty tastes, making it a favorite among locals and foreigners.
In this article, we’ll guide you on creating an authentic and flavorful Slow-Cooked Kare-Kare from scratch, ensuring that your taste buds are in for a treat.
Try my Crock Pot Beef Afritada Recipe, Instant Pot Kare Kare, and Instant Pot Cabbage Stew for more Filipino-style stew.
Discovering the Origins of Kare-Kare
Kare-Kare has its roots deeply embedded in Filipino culinary history. This delectable dish originated during the Spanish colonial era and has become an integral part of Filipino cuisine. Traditionally, Kare-Kare is made with oxtail, tripe, and various vegetables, all simmered to perfection in a rich, peanut-based sauce. The resulting dish is a delightful medley of textures and tastes that will satisfy even the most discerning palates.
Embracing the Signature Ingredients
To replicate the authentic flavors of Kare-Kare, it is essential to procure the right ingredients. Here are the key components that make this dish truly exceptional:
- Oxtail: The succulent and tender meat of the oxtail forms the foundation of Kare-Kare’s flavor. Its natural richness adds depth and complexity to the dish.
- Vegetables: Kare-Kare is typically prepared with blanched vegetables, such as eggplant, pechay (Chinese cabbage), and sitaw (string beans). These vegetables provide a fresh and vibrant contrast to the hearty meat and velvety sauce.
- Peanut Sauce: The star of the show, the peanut sauce, is the backbone of Kare-Kare’s distinct flavor. Made from ground-roasted peanuts, annatto powder, garlic, onions, and achuete oil, the sauce imparts a creamy and nutty taste that elevates the dish to new heights.
Step-by-Step Guide to Preparing Slow-Cooked Kare-Kare
Follow these simple instructions to create a mouthwatering Slow-Cooked Kare-Kare that will impress your family and friends:
Step 1: Preparing the Oxtail
- Thoroughly clean the oxtail under cold running water, removing all impurities.
- Place the oxtail in the crock pot, add enough water to cover it, and cook the meat on high for two hours. Alternatively, you can set the crock pot on low and cook for eight hours.
- Skim off the scum. Remove the meat, and don’t discard the broth
Step 2: Crafting the Peanut Sauce
- In a separate pan, heat the oil over medium heat. Add the annatto powder and change the color to orange. Add the garlic and onions, sautéing until they turn golden brown and release their aromatic flavors.
- Add the ground-roasted peanuts to the pan, stirring continuously for a few minutes until the mixture becomes fragrant.
- Slowly add the broth to prevent lumps from forming.
- Add the annatto seeds to the sauce and allow it to simmer for approximately 10 minutes. This step imparts a vibrant orange hue to the sauce, enhancing its visual appeal.
Step 3: Assembling the Kare-Kare
- Transfer the cooked oxtail and tripe from the pot into the pan with the peanut sauce, ensuring they are fully coated.
- Add the blanched vegetables to the pan, gently mixing them with the meat and sauce.
- Simmer the mixture over low heat for 10 to 15 minutes, allowing the flavors to meld together.
- Season according to taste. Add salt, pepper, and fish sauce, and adjust the taste to your liking. If desired, add more beef broth.
Savoring the Delightful End Result
Once your Slow-Cooked Kare-Kare is ready, serve it hot with bagoong (shrimp paste) and steamed rice. The tender meat, luscious peanut sauce, and vibrant vegetables will captivate your senses and leave you craving more.
Conclusion
In conclusion, Slow-Cooked Kare-Kare is a cherished Filipino dish that epitomizes the country’s rich culinary heritage. You can recreate this beloved peanut stew in the comfort of your kitchen. The combination of succulent oxtail, tripe, blanched vegetables, and a velvety peanut sauce will transport you to the heart of the Philippines with every bite. Embark on this gastronomic adventure and experience the flavors that have delighted generations of Filipino food lovers.
Slow-Cooked Kare Kare
Equipment
- Crock Pot
- Large pot for blanching
- tongs
Ingredients
- 4 lbs ox tail
- water
Kare Kare Sauce
- 1½ cup creamy peanut butter
- 2 tablespoons cooking oil you can use annatto oil if you have one available
- 1 tbsp Annatto Powder
- 3 cups Broth
- 2 tbsp fish sauce I used Rufina Patis
- ½ cup onion
- 2 cloves garlic chopped
Cooked Vegetables
- 2 pieces Bok choy leaves
- Shrimp Paste
- String Beans optional
- Eggplant
- 10 cups water
Instructions
Preparing the Oxtail
- Thoroughly clean the oxtail under cold running water, removing all impurities.
- Place the oxtail in the crock pot, add enough water to cover it, and cook the meat in the crock pot on Hi for two hours. Or you can set the crock pot on low and cook for eight hours.
- Skim off the scum. Remove the meat, and don’t discard the broth you will use this for later.
Crafting the Peanut Sauce
- In a separate pan, heat the cooking oil over medium heat. Add the annato powder and let the oil turn orange. Add the garlic and onions, sautéing until they turn golden brown and release their aromatic flavors.
- Add the creamy peanut butter. Keep stirring so as not to burn the peanut butter at the bottom of the cooking pan.
- Slowly add the broth to prevent lumps from forming. Add less or more broth depending on how thick you want your Kare Kare. In this recipe, I used a total of three cups of broth.
Assembling the Kare-Kare
- Transfer the cooked oxtail from the pot into the pan with the peanut sauce, ensuring they are fully coated.
- Add the blanched vegetables to the pan, gently mixing them with the meat and sauce.
- Simmer the mixture over low heat for 10 to 15 minutes, allowing the flavors to meld together.
- Season Accordingly. Add salt and pepper and adjust the taste according to your liking. Add more beef broth if needed.
How to blanch the Vegetables
- Wash the vegetables thoroughly under running water to remove any dirt or debris. Trim off any tough stems or woody parts if necessary.
- Boil ten cups of water in a large pot. Once the water boils, add the vegetables to the pot. Ensure that the water covers the vegetables completely.
- Allow the vegetables to blanch in the boiling water for a brief period, about three minutes.
- While the vegetables are blanching, prepare a slotted spoon or tongs to remove the veggies from the water.
- After the blanching time, quickly transfer the vegetables from the pot and immediately submerge them into the bowl of ice water. This rapid cooling process, known as "shocking," helps to halt the cooking process and preserve the vibrant color and crispness of the vegetables.
- Allow the vegetables to sit in the ice water for a few minutes until completely cool.
- Once cooled, remove the vegetables from the ice water and drain them well. They are now ready to be used for your Kare Kare
Nutrition
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
Shobelyn Dayrit says
I am so glad they liked it!!!You did well.
M Ino says
My guests loved this ! I just added 1 beef bouillon cube since I used more water to cover 3 lbs oxtail. And I added more vegetables which I cooked separately in water with beef bouillon.
Shobelyn Dayrit says
Two cloves of chopped garlic. That’s about one tablespoon.
mel says
how much garlic?
Shobelyn Dayrit says
aww,thank you.
Jackie says
I am so happy I came across this recipe! I moved away from my family and have been homesick. I miss my mom and grandma’s filipino cooking so much! I’m now learning to cook filipino food myself and due to the lack of asian stores it’s really hard. But this recipe came out amazing and I am so thankful you posted it!
Shobelyn Dayrit says
Have not tried it with Anatto oil. Pretty much the color is similar to the picture.
Ohnz98 says
Hi! Hows the color? Is it more on the brown side? Im just curious since the ususal kare kare is orangey, can i add annato oil? will the flavor be different? Thanks
shobee says
I am so glad you like it. I made a video for How to Make Kare-Kare and will post it very soon.
KS says
It was so good! Thank you! The only thing I did differently was slow cook the oxtail on high for 6 hours and added more string beans and one more eggplant.
shobee says
Hope you will succeed and enjoy it.
Milo says
Im so excited to try this recipe. I cant wait!!!
shobee says
Hello. You can use beef chuck for this.
Stephanie says
Hello,
I am so excited to make this recipe! If I’m using beef instead, which cut of beef should I buy?
Thanks!
shobee says
This recipe serves 5-6 people.
Christine R says
Thank you for the wonderful recipe! Feeling inspired! Just wondering how many servings does this recipe yield for?
shobee says
You can add all the broth if you want to just like I do, because my kids love the left over kare-kare even with just the soup.But note that this recipe yields a lot of broth. So it’s up to you if you want to have small amount of soup in your kare-kare. Just season it accordingly.
K d says
How much broth do i add in step number 5. All?
shobee says
Hello, I actually used the Skippy brand— the creamy one. You can use any brand of creamy butter. Be careful not to use the one with solid nuts/crunchy. Tried it before and it was a disaster. Also, always make sure that the peanut butter will not settle on the bottom of the pot by stirring it. Good luck!!!!
shobee says
Hello, I actually used the Skippy brand— the creamy one. You can use any brand of creamy butter. Be careful not to use the one with solid nuts/crunchy. Tried it before and it was a disaster. Also, always make sure that the peanut butter will not settle on the bottom of the pot by stirring it. Good luck!!!!
Rodelyn says
Hi. This looks delicious. Jut wondering what brand of peanjt butter you used. I dont know if skippy brand would do or if it has to be peanut butter from the ph. Thanks and god bless!
Sylvia Wulf says
Well. since I followed the directions exactly I have to assume it came out as it should. I quite enjoyed it, though my roommate – accustomed to Hungarian spices – found it a bit bland. I figure comfort food is usually relaxing not exciting, and the flavors were good. Initially I think I was a bit too cautious with the peanut butter – could barely tell it was there, so I added a bit more for round two – lunches for the week 🙂 Oh, and about the bagoong – I liked it, she wouldn’t even put it in – different tastes!
I was raised in the downtown NYC Hawaiian community, so I was exposed to a wide variety of what some folks would call exotic cuisine – Hawaiian, Chinese, Japanese, Samoan and who knows what else. To the best of my recollection this is my first Filipino food – but it won’t be the last!!!
shobee says
Good luck!!!!
Sylvia Wulf says
So it is only really getting hot, not cooking – sounds yummy – love bok choi! Thank you! I am making it this weekend and just wanted to get everything right 🙂
shobee says
I add the Bok Choy with the meat,that is when the eggplant is already soft. I will add this in the notes too:)
Sylvia Wulf says
OK< thanks to your comment I did a Google search and discovered not one but two Asian stores within my area, and though neither carries the Kamayan brand sauteed shrimp paste I was able to get a small jar of Golden Hands brand, and with all the other ingredients now on hand all I need is time to assemble it.
Before I do, however I do have one more question – I am unclear about how the the bok choy fits into this – all the recipe says is 1) it is needed and 2) add it after all the cooking seems to be done – was it supposed to be cooked with the onions and garlic, or really eaten raw, or barely warmed, added after the other ingredients are done cooking? Maybe my unfamiliarity with this cuisine is showing but I am trying to learn 🙂
Sylvia Wulf says
Thank you for the link and the welcome – I will certainly check out your other recipes 🙂
shobee says
Hello! I am so glad to meet you . Kamayan Shrimp Paste is the brand I use for my Kare-kare. Unfortunately it is so expensive online but it is cheaper in Asian stores if there is nay in your neighbouring area.Please enjoy your warm weather there in Florida; as for us here in Kansas, it is getting better. Try the Siopao too and the Suman .
Here is the link https://www.amazon.com/Kamayan-Sauteed-Shrimp-Paste-Regular/dp/B007MUZMBI
Sylvia says
My mouth is watering! I have most of the ingredients on hand, and the others I can readily pick up, except for the apparently indispensable Sautee’s Shrimp Paste.
I presume that is a brand name, but Google is coming up blank for me. Any help on a source? I live in an area of Florida with no noticeable Filipino population, so local sourcing is out. Is it online somewhere, or is there an alternate brand I could look for?
I am new to this site – by way of an irresistible link in Buzzfeed today, but I am now a subscriber – I want more!!!
shobee says
Sorry , I just saw your comment. I used creamy Jiffy peanut butter.
G says
What kind of peanut butter did you use?
shobee says
I really hope it works for you… and don’t forget the bagoong
Dhess says
thank you for sahring this kare-kare recipe I will try this
shobee says
So true. I am glad that my dad taught me not to depend on Kare-Kare mix 🙂
Raymund says
Nothing beats kare kare, bagoong and hot rice. Such a comfort meal!