Kare-Kare: A Taste of Filipino Comfort

There’s a particular warmth that settles over my kitchen whenever I embark on making kare-kare. It’s a dish that instantly transports me back to my grandmother’s bustling home, the air thick with the promise of a hearty, celebratory meal. The slow, patient simmering of the oxtails, the vibrant hues of the vegetables coming to life, and that unmistakable nutty aroma – it all coalesces into a sensory symphony that speaks of family, tradition, and pure, unadulterated Filipino comfort. It’s more than just a meal; it’s a hug in a bowl, a culinary heirloom passed down through generations, and a dish I am always thrilled to share.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 45 minutes
• Servings: 12
• Yield: 12 cups
• Dietary Type: Traditional (Contains Meat)

Ingredients

For the Oxtail and Broth:

• 4 lbs oxtails
• 1 large onion, chopped
• 10 cups water (or enough to generously cover the oxtails)

For the Vegetables:

• 2 tablespoons vegetable oil
• 1 tablespoon garlic, minced
• 2 Japanese eggplants, sliced
• 1 banana blossom, cleaned and sliced
• ½ lb long beans, cut into 2-inch pieces
• 4 baby bok choy, sliced

For the Peanut Sauce:

• 1 ½ cups peanut butter
• ½ cup cold water
• 2 tablespoons ground annatto seed (often found as 1 Mama Sita packet, annatto powder mixed with cornstarch)
• ½ teaspoon salt, or to taste
• ½ teaspoon pepper, or to taste

To Serve:

• Bagoong (fermented shrimp paste), preferably guisado (sautéed)

Equipment Needed

• Large pot or Dutch oven
• Skillet or wok
• Measuring cups and spoons
• Knife and cutting board
• Bowls for soaking vegetables
• Whisk

Instructions

The journey to a perfect kare-kare is one of patience and love, beginning with the star of the show: the oxtail.

1. Begin by placing the oxtails and the chopped onion into a large pot. Pour in enough water to completely submerge the oxtails. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2.5 to 3 hours, or until the oxtails are exceptionally tender. Alternatively, you can expedite this process by cooking them for 35 minutes in a pressure cooker at high pressure.
2. While the oxtails are simmering, prepare your vegetables. As you slice the banana blossom and eggplant, immediately place the pieces into a bowl of water with a splash of lemon juice. This simple step is crucial to prevent them from turning an unappealing brown color.
3. Once the oxtails have reached the desired tenderness, carefully remove them from the broth. Keep the rich broth in the pot. If you prefer to debone the meat, allow the oxtails to cool slightly until they are manageable, then separate the tender meat from the bones. Set the meat aside.
4. Now, it’s time to bring the vegetables to life. Heat a large skillet or wok over medium-high heat and add the vegetable oil. Sauté the minced garlic until fragrant, about 30 seconds. Add the prepared eggplant, banana blossom, and long beans to the skillet. Sauté for 10 minutes, stirring occasionally, until they begin to soften. Add the sliced baby bok choy and continue to cook for another 5 minutes, or until the vegetables are crisp-tender. Once cooked, remove the vegetables from the skillet and set them aside.
5. Prepare the luxurious peanut sauce. In a separate bowl, combine the peanut butter with the cold water. Whisk until smooth and well blended, adding a little more broth from the pot if necessary to achieve a pourable consistency.
6. Bring the broth remaining in the large pot to a gentle simmer. In a small bowl, whisk together the ground annatto seed with a few tablespoons of water until smooth. Add this vibrant annatto mixture to the simmering broth and stir well. Continue to simmer, stirring constantly, until the sauce thickens and loses any raw floury taste from the annatto mixture.
7. Gently return the cooked oxtails (or their meat) and the sautéed vegetables to the pot with the simmering peanut sauce. Stir everything together, ensuring the meat and vegetables are coated. Cook for a few more minutes until everything is heated through. The meat should be meltingly tender, and the vegetables should be tender but still hold their shape, not falling apart. If you desire a thinner sauce, you can add a little more water or broth at this stage to reach your preferred consistency.
8. Season the kare-kare lightly with salt and pepper to taste. Remember, the dish is traditionally served with salty bagoong, so it’s best to err on the side of undersalting at this stage.
9. Serve the kare-kare hot, with a generous dollop of bagoong on the side. The salty, umami-rich shrimp paste is the quintessential accompaniment, cutting through the richness of the peanut sauce and adding a delightful layer of flavor.

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Expert Tips & Tricks

• Banana Blossom Preparation: Fresh banana blossoms should feel large and dense, with tightly packed inner leaves. To clean them, start by removing the tough, outer dark red bracts and the tiny, thread-like “baby bananas” found within these bracts; these are inedible. Continue peeling until you reach the pale pink or yellow inner core, where the edible parts are more prominent. Trim off the tough stem. Slice the blossom into 1-inch pieces, immediately plunging them into the lemon-water bath to prevent browning. You can separate the delicate blossom petals like you would leeks. Allowing them to soak in the lemon water for a bit can also help remove any potential bitterness. The same water can be used for soaking the eggplant.
• Oxtail Tenderness: The key to truly tender oxtails is slow and low cooking. Don’t rush this process. If you’re short on time, the pressure cooker is an excellent alternative, but always ensure the meat is fork-tender before proceeding.
• Annatto Power: Mama Sita’s annatto powder is a convenient way to achieve the signature golden-orange hue of kare-kare. If you can find whole annatto seeds, you can infuse them in hot oil, strain, and use the colored oil, but the powder is a reliable shortcut.
• Peanut Butter Choice: For the most authentic flavor, use unsweetened, natural peanut butter. Sweetened varieties can throw off the balance of the sauce.
• Seasoning Savvy: The bagoong is a critical component of the flavor profile. Taste your kare-kare before adding too much salt or pepper, and consider the saltiness of your bagoong when making final adjustments.

Serving & Storage Suggestions

Kare-kare is best served immediately after it’s finished cooking, while the flavors have melded beautifully and the oxtails are at their most tender. It is traditionally served family-style, allowing everyone to add their desired amount of bagoong. A side of steamed white rice is absolutely essential to soak up every last drop of that glorious peanut sauce.

Leftover kare-kare can be stored in an airtight container in the refrigerator for 3 to 4 days. The flavors often deepen and improve overnight. To reheat, gently warm it on the stovetop over low heat, stirring occasionally, until heated through. You may need to add a splash of water or broth if the sauce has thickened considerably. Freezing is also an option; store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	248.5 kcal	–
Calories from Fat	169 g	68%
Total Fat	18.8 g	28%
Saturated Fat	3.7 g	18%
Cholesterol	0 mg	0%
Sodium	263 mg	10%
Total Carbohydrate	14.8 g	4%
Dietary Fiber	5.4 g	21%
Sugars	5.8 g	23%
Protein	9.9 g	19%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While the classic kare-kare features oxtails, you can adapt this beloved dish to suit different preferences. For a leaner option, pork hocks or beef shank can be used, though they may require slightly different cooking times to achieve tenderness. For a pescatarian twist, shrimp and fish fillets can be added in the final stages of cooking, ensuring they don’t overcook.

Vegetable choices can also be swapped based on seasonality and availability. Kangkong (water spinach) or chayote squash are excellent additions or substitutions for the traditional vegetables. If you’re looking for a dairy-free or vegetarian option, you would need to substitute the meat entirely and potentially adjust the sauce base, but the core flavor profile remains achievable with creative ingredient choices.

FAQs (Frequently Asked Questions)

Q: Why is my peanut sauce sometimes clumpy?
A: Clumpy peanut sauce is often due to adding cold peanut butter directly to hot liquid. It’s best to temper the peanut butter by mixing it with a little cold water or broth first to create a smooth paste before incorporating it into the main sauce.

Q: Can I use smooth peanut butter instead of natural, unsweetened?
A: While you can, using sweetened peanut butter can make the sauce overly sweet and mask the savory notes. If you must use it, reduce any added sugar in the recipe if there were any, or balance with a touch more salt. Natural, unsweetened is highly recommended.

Q: What is bagoong and why is it essential for kare-kare?
A: Bagoong is a fermented shrimp or fish paste, a cornerstone of Filipino cuisine, providing a potent salty and umami flavor. It acts as a condiment to kare-kare, balancing the richness of the peanut sauce and adding a crucial savory depth that is characteristic of the dish.

Q: How can I make the peanut sauce richer?
A: For an even richer sauce, you can add a small amount of toasted ground rice (pinipig) or a touch of coconut milk towards the end of cooking, though this deviates slightly from the most traditional preparation.

Q: My vegetables are getting too soft. How can I avoid this?
A: Ensure you are adding the vegetables in stages based on their cooking time, with the harder vegetables like long beans and eggplant going in first, followed by more delicate ones like bok choy. Avoid overcooking them in the initial sauté.

Final Thoughts

Kare-kare is more than just a recipe; it’s an experience. It’s a dish that brings people to the table, fostering conversation and creating cherished memories. The comforting embrace of the rich peanut sauce, the tender succulence of the oxtails, and the vibrant freshness of the vegetables, all brought together with the salty punch of bagoong – it’s a culinary masterpiece that truly embodies the heart of Filipino cooking. So, gather your ingredients, set aside some time, and let the magic of kare-kare unfold in your kitchen. I promise, the journey is as rewarding as the destination. Share it with loved ones, and savor every delicious bite.