About this recipe

Kare-kare is a beloved Filipino stew built on a rich, golden peanut-based sauce that coats tender oxtail, tripe, and a medley of vegetables. Slow-braised until the meat falls off the bone, this dish is the centerpiece of any Filipino family gathering. It's always served alongside a small bowl of bagoong (fermented shrimp paste) for a salty, pungent contrast that makes every bite complete.

Instructions

1. 1

   Place the oxtail (and beef tripe, if using) in a large pot or Dutch oven. Cover with 8 cups of water and bring to a boil ^[over high heat]. Skim off any gray foam that rises to the surface. Add the medium yellow onion quartered for braise, then for sauce and 3 cloves of the garlic. Reduce heat ^[to low], cover, and simmer for 2 to 2.5 hours, until the oxtail is very tender and nearly falling off the bone. Remove the meat and reserve at least 5 cups of the braising broth.

2. 2

   While the meat braises, steep the annatto seeds steeped in 1/2 cup warm water, strained in 1/2 cup of warm water for 10 minutes, pressing them to release the deep orange color. Strain and discard the seeds, reserving the colored water. Alternatively, dissolve annatto powder directly in warm water. Set aside.

3. 3

   In a large skillet or wide pot ^[over medium heat], sauté the remaining minced garlic and diced yellow onion in a splash of oil until softened and fragrant, about 3 minutes. Pour in the annatto water and stir to combine. Add 4 cups of the reserved broth and bring to a gentle simmer. Whisk in the creamy peanut butter and ground roasted peanut until fully dissolved and smooth. Stir in the toasted rice powder to thicken the sauce. Season with fish sauce to taste. Add the braised oxtail (and beef tripe) to the sauce and simmer together for 10 minutes so the meat absorbs the flavors.

4. 4

   Add the long beans and eggplant to the pot and cook for 5 minutes. Add the banana blossom puso ng saging outer petals removed, substitute with hearts of palm (if using) and cook another 3 minutes. Finally, add the bok choy or pechay and cook just until wilted, about 2 minutes. Taste the sauce and adjust seasoning with more fish sauce if needed. The sauce should be thick, golden, and richly nutty.

5. 5

   Ladle the kare-kare into a large serving mixing bowl, making sure each portion has a good mix of meat and vegetables. Serve immediately over steamed white rice with a generous side of bagoong alamang sauteed shrimp paste, store-bought sauteed version preferred (sautéed shrimp paste). Each diner spoons a small amount of bagoong alamang sauteed shrimp paste, store-bought sauteed version preferred over their plate — the salty, funky contrast is essential to the dish.