Oxtail Kare-Kare Recipe with Creamy Peanut Sauce

Kare-kare is a Filipino dish many associate with fiestas and family celebrations. It instantly makes any gathering feel complete once it’s served on the table. But with this kare-kare recipe, you don’t have to wait for a special occasion; you can celebrate small wins by cooking it at home anytime.

1 H 30 MINS

Cooking Time
Medium

Difficulty
20 MINS

Prep Time
6 People

Serves

1-1.5 kilograms oxtail (cut ups)
2 pieces onions (quartered)
water (enough to cover meat)
4 tablespoons canola oil
2 tablespoons achuete seeds
1 piece onion (chopped)
10 cloves garlic (chopped)
1/2 cup creamy or unsweetened peanut butter
2 pieces Knorr Beef Cubes
3 pieces eggplants (sliced)
1 bundle sitaw (cut into 2-inch pieces)
1 bunch pechay Tagalog or bok choy (sliced)
bagoong, to serve

Tenderize the Oxtail Place the oxtail and quartered onions in a large pot. Pour in enough water to cover the meat fully. Bring to a rolling boil over high heat, then lower to a gentle simmer. Skim off any impurities that rise to the surface. Cover and cook until the oxtail is fork-tender, about 60–75 minutes. Strain the oxtail and reserve broth for later use. Tip: The oxtail is ready when a fork slides in easily and the meat begins to pull away from the bone.
Make the Achuete Oil Heat canola oil and achuete seeds in a small pan over low heat. Cook gently for about 3 minutes, or until the oil turns deep orange. Strain and discard the seeds. Return the infused oil to the pan. Tip: Keep the heat low to prevent burning the seeds, which can give the oil a bitter taste.
Sauté the Aromatics In the same pan with achuete oil, sauté chopped onions and garlic over medium heat until fragrant and lightly softened. Add the cooked oxtail and stir for 2–3 minutes. Tip: Let the oxtail sear lightly for deeper flavor before moving to the sauce stage.
Develop the Peanut Sauce Add peanut butter, 1½ cups reserved broth, and Knorr Beef Cubes. Stir continuously until the peanut butter dissolves into the liquid and forms a smooth sauce. Bring to a gentle simmer and cook, stirring occasionally, until slightly thickened.
Cook the Vegetables Add eggplants and sitaw to the sauce. Cook until just tender. Add pechay Tagalog or bok choy last and simmer for 1–2 minutes, just until wilted. Tip: For brighter color and longer shelf life, blanch the vegetables separately and arrange them around the kare-kare before serving.
Adjust and Serve Taste and adjust seasoning if needed. Transfer to a serving bowl and serve hot with bagoong on the side.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	245.98 kcal
Protein (g)	6.73 g
Sugar (g)	5.11 g
Fat (g)	20.29 g
Fibre (g)	3.1 g

What Is Kare-Kare?

Kare-kare is a traditional Filipino peanut stew often prepared with with tender oxtail and vegetables. It is known for its rich, creamy peanut sauce that coats the meat and vegetables without being too thick or watery.

Why Kare-Kare Is a Filipino Comfort Dish?

Oxtail kare-kare feels comforting because of its rich, thick peanut sauce that coats every bite. Its slightly sweet, savory flavor, balanced with bagoong, is deeply familiar to Filipino palates. It’s the kind of dish often shared during gatherings, making it closely tied to memories of family meals.

Common Kare-Kare Variations

While oxtail remains the classic choice, many traditional versions combine it with beef tripe, face, or skin. Others use pata or beef shank to achieve similar richness. There are also pork, seafood, tofu, and vegetable-only versions, all built around the same signature peanut base.

Key Ingredients for a Good Kare-Kare

An excellent kare-kare recipe highlights three core elements: tender meat, a balanced peanut sauce, and properly cooked vegetables. The peanuts create the stew’s signature richness, while achuete provides its distinct warm color. Eggplant, sitaw, pechay, and sometimes banana heart add freshness and contrast to the creamy sauce.

How to Thicken the Kare-Kare Sauce

This traditional peanut stew thickens with toasted ground rice, which gives the sauce body while keeping the peanut flavor clear. The rice is lightly browned before grinding, adding subtle nuttiness and improving texture. You can use rice flour as a shortcut, but toasted rice produces a more traditional consistency.

Should You Use Peanut Butter or Ground Peanuts?

Ground roasted peanuts deliver deeper flavor and a more traditional finish. However, peanut butter offers convenience and reliable creaminess, especially for home cooking. For a more indulgent take, you can try other nuts like cashew, almond, or macadamia.

How to Serve Kare-Kare

Kare-kare is best served hot with bagoong alamang on the side to balance its richness. Spoon the oxtail stew over steamed rice to fully appreciate the sauce. It often appears during celebrations alongside dishes like lechon kawali, adobo, or ginataang hipon, rounding out a familiar Filipino spread.