Kare Kare made with beef oxtails, peanut butter, bok choy, long beans, eggplant, onion, garlic, and achiote powder.
Table of Contents
This Kare Kare recipe always sneaks up on me emotionally. I don’t plan to feel things when I cook, but kare kare has a way of doing that anyway. The first time I made it completely on my own, I remember standing in the kitchen thinking, Why did I choose today for this? Oxtail takes its time. It doesn’t care if you’re hungry or impatient. It just does what it does.
But somewhere between skimming the broth and tasting the sauce for the third (okay, fourth) time, I felt oddly calm. Like the dish was setting the pace, not me. This Kare Kare recipe reminds me of long family meals where no one was in a hurry to leave, where rice kept coming and bagoóng sat proudly on the table like it knew it belonged there. It’s not loud food. It doesn’t scream for attention. It just quietly holds the room. Ever had a dish do that? Yeah. Kare kare does.
Why This Kare Kare Recipe Is Worth the Wait
I’ll say this upfront: this Kare Kare recipe asks for time. And I know that’s not always what we want. But what you get in return is depth you can’t fake. The oxtail turns tender and rich, the peanut sauce becomes silky instead of heavy, and everything tastes… settled. Like it knows where it’s supposed to be.
I go back and forth on this, but I genuinely think kare kare tastes better the next day. I hate admitting that because waiting is hard. But once it rests, the flavors soften and deepen in a way that feels intentional. This is comfort food that doesn’t rush to comfort you—it lets you come to it instead.
Ingredient Notes (Every Ingredient Has a Job)
This Kare Kare recipe doesn’t have flashy ingredients, but nothing here is accidental.
- Beef Oxtails – This is the soul of kare kare. Slow simmering breaks them down until they’re tender and rich, and the natural collagen gives the sauce body without needing flour or cornstarch.
- Water & Beef Bouillon – Simple, but important. The bouillon deepens the broth without overpowering the peanut flavor.
- Bok Choy – Adds freshness and just enough bitterness to balance the richness.
- Long Beans – Traditional for a reason. They hold their texture and soak up flavor beautifully.
- Eggplant – Soft, creamy, and almost made for peanut-based sauces.
- Olive Oil, Onion & Garlic – The quiet foundation. You don’t notice them individually, but you’d absolutely miss them if they weren’t there.
- Achiote Powder – Gives kare kare its warm color and subtle earthy note.
- Peanut Butter – Smooth, rich, and unmistakable. This is what makes a Kare Kare recipe feel like kare kare.
How to Make This Kare Kare Recipe (Slow Cooking, No Shortcuts)
- Start by bringing the oxtails and water to a boil in a large pot. Once boiling, lower the heat and let them simmer gently for at least two hours. This part isn’t exciting, and that’s okay. You’ll skim fat as it rises, add water when needed, and wait for the oxtails to become tender. This is where the flavor builds, quietly, without asking for attention.
- When the oxtails are tender, transfer them to a plate. Crumble the beef bouillon cubes into the broth and stir until they dissolve. Add the bok choy, long beans, and eggplant, then let everything simmer for about 10 to 15 minutes. You want the vegetables tender but not falling apart—this isn’t a dish that likes being overworked.
- In a separate pot, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and fragrant. Stir in the achiote powder, then add the peanut butter, stirring until it melts smoothly. Pour in about half of the simmering broth and let it gently bubble for a few minutes. This is where the sauce comes together and starts to feel right.
- Add the oxtails back in and let them simmer briefly, then pour in the remaining broth and vegetables. Stir gently. Let everything heat through. Serve hot with rice and bagoóng on the side. And yes—bagoóng isn’t optional. I won’t fight you about it, but… it completes the dish.
Storing Kare Kare (Because Leftovers Are a Quiet Blessing)
This Kare Kare recipe stores incredibly well. Let it cool completely, then refrigerate it in an airtight container for up to four days. The flavors deepen overnight, which makes leftovers something to genuinely look forward to. You can also freeze it for up to two months—just thaw slowly and reheat gently so the sauce stays smooth and doesn’t separate.
Variations & Substitutions (Tradition With a Little Flexibility)
Kare kare is traditional, but it’s not rigid.
- Different Cuts – Beef shank or tripe work well if oxtail isn’t available.
- Vegetarian Kare Kare – Mushrooms and tofu with vegetable broth make a surprisingly comforting version.
- Pressure Cooker Option – Faster, yes. Slightly less depth, also yes. Depends on the day.
- Nut-Free Option – Sunflower seed butter can work, though the flavor shifts a bit.
- Extra Veggies – Banana blossom or pechay are great if you can find them.
Every family tweaks kare kare in small ways. That’s part of what makes it feel personal.
What to Serve With This Kare Kare Recipe
Kare kare doesn’t like to be alone.
- Steamed Rice – Completely non-negotiable. You’ll need more than you think.
- Bagoóng (Shrimp Paste) – Salty, funky, and essential for balance.
- Simple Sides – Grilled fish or fried eggplant work beautifully.
- Fresh Greens – Something light helps cut through the richness.
FAQ:
Can I make kare kare ahead of time?
Yes—and honestly, you probably should. It gets better after resting.
Is kare kare supposed to be sweet?
Not sweet. Nutty, rich, and savory. Sweet usually means something went off.
Do I really need bagoóng?
I won’t force you… but it’s kind of the point.
Why is my sauce too thin?
Let it simmer longer. Peanut sauce thickens as it rests and relaxes.
If you’ve been craving something comforting, meaningful, and quietly impressive, this Kare Kare recipe is it. Take your time with it. Let it simmer. Serve it with people you care about—and a lot of rice. And tell me honestly… are you the type who adds bagoóng to every bite, or just a little on the side?
Kare Kare Recipe
Ingredients
- 4½ pounds beef oxtails
- 3 cups water or more as needed
- 2 beef bouillon cubes
- ½ pound bok choy chopped
- ½ pound long beans cut into bite-sized pieces
- ½ pound eggplant cubed
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon achiote powder
- 3 tablespoons smooth peanut butter
Instructions
- Place the beef oxtails and water in a large pot and bring to a boil. Reduce the heat to medium-low and simmer for at least 2 hours, or until the oxtails are tender. Add additional water as needed during cooking. Skim and discard excess fat from the surface of the broth.
- Remove the oxtails from the pot and set aside. Crumble the beef bouillon cubes into the simmering broth and stir until fully dissolved.
- Add the bok choy, long beans, and eggplant to the pot. Simmer for 10 to 15 minutes, or until the vegetables are tender. Remove from heat and set aside.
- In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook, stirring occasionally, until softened and fragrant, approximately 5 minutes.
- Stir the achiote powder into the onion mixture until evenly combined. Add the peanut butter and stir continuously until fully melted and smooth.
- Gradually add approximately half of the reserved broth to the peanut butter mixture. Simmer for 5 minutes, stirring frequently to prevent sticking.
- Return the oxtails to the pot and simmer for an additional 5 minutes. Add the remaining broth and vegetables, stirring gently to combine all components.
- Heat through and serve hot.
Notes
