Kare-kare is a classic Filipino stew made with tender beef, oxtail, or tripe cooked in a rich peanut sauce with annatto, toasted rice, and vegetables. It is usually served with bagoong on the side, which gives the dish its salty and savory contrast.
For me, kare-kare is one of the most comforting Filipino celebration dishes. The sauce should be thick, nutty, and mellow, while the meat should be soft enough to pull apart. What makes kare-kare special is the balance — the sauce itself is gentle and earthy, but once you eat it with bagoong and rice, everything becomes complete.
Recipe at a glance
- Servings
- 6 portions
- Prep Time
- 30 minutes
- Cook Time
- 2 hours
- Drying Time
- 10 minutes
- Total Time
- 2 hours 30 minutes
- Cuisine
- Filipino
- Course
- Main Course, Lunch, Dinner
- Cooking Method
- Simmering, Stewing
- Difficulty
- Intermediate
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
For the Beef
- Beef oxtail or beef shank, cut into pieces: 1,000 g
- Water: 2,500 ml
- Red onion, quartered: 150 g
- Garlic, crushed: 50 g
- Bay leaves: 2 g
- Whole black peppercorns: 5 g
- Fine saltpaid link: 10 g
For the Kare-Kare Sauce
- Peanut butter, smooth and unsweetened: 250 g
- Toasted ground ricepaid link: 80 g
- Annatto powderpaid link: 18 g
- Beef cooking stock: 1,500 ml
- Red onion, chopped: 120 g
- Garlic, minced: 50 g
- Neutral oil: 50 ml Shop paid link
- Fish sauce: 40 ml Shop paid link
- Ground black pepper: 3 g
For the Vegetables
- Eggplant, sliced: 300 g
- Long beans, cut into short piecespaid link: 250 g
- Banana blossom, sliced: 250 g
- Pechay or bok choy: 300 g
For Serving
- Bagoong alamangpaid link: 150 g
- Steamed jasmine ricepaid link: as needed
Optional Add-Ins
- Beef tripe, cleaned and cooked: 500 g
- Beef short ribs: 800 g
- Extra peanut butter: 80 g
- Toasted crushed peanutspaid link: 80 g
Preparation Overview
Simmer the beef until tender.
Strain and reserve the beef cooking stock.
Prepare the vegetables.
Sauté garlic and onion.
Add annatto, peanut butter, stock, and toasted rice.
Simmer until the sauce becomes thick and smooth.
Return the beef to the sauce.
Add or serve the vegetables.
Rest briefly before serving.
Serve with bagoong and rice.
Method
Prepare the beef Rinse the beef pieces under cold water. Place the beef in a large pot with water, onion, garlic, bay leaves, peppercorns, and salt. Bring to a boil, then lower the heat to a gentle simmer. Skim off any foam that rises to the surface.
Simmer until tender Cook the beef gently for 2 hours to 2 hours and 30 minutes, or until tender. The meat should be soft but not falling apart completely. Add more water if needed while simmering.
Strain the stock Remove the beef from the pot and set aside. Strain the cooking liquid. Reserve 1,500 ml of the beef stock for the sauce. This stock gives the kare-kare more depth than plain water.
Prepare the vegetables Slice the eggplant. Cut the long beans into short pieces. Slice the banana blossom. Trim and wash the pechay. You may blanch the vegetables separately or cook them gently in the sauce near the end.
Sauté the aromatics Heat neutral oil in a large pot over medium heat. Add the chopped onion and cook until softened. Add the minced garlic and cook until fragrant. Do not burn the garlic.
Add annatto Add the annatto powder. Stir it into the oil until the color blooms. This gives kare-kare its warm orange color.
Build the peanut sauce Add the peanut butter and stir gently. Pour in the reserved beef stock. Mix until the peanut butter dissolves into the liquid. Add the toasted ground rice and stir well. The toasted rice will thicken the sauce as it simmers.
Simmer the sauce Bring the sauce to a gentle simmer. Add fish sauce and ground black pepper. Simmer for 10 to 15 minutes, stirring often, until the sauce becomes smooth, thick, and nutty. If the sauce becomes too thick, add a little more stock or water.
Return the beef Add the tender beef back into the sauce. Simmer for another 10 minutes so the meat absorbs the flavor. Stir gently to avoid breaking the meat.
Add the vegetables Add the banana blossom first and simmer until almost tender. Add the eggplant and long beans. Add the pechay last because it cooks quickly. Cook until the vegetables are tender but still have good color and texture.
Rest the kare-kare Turn off the heat. Let the kare-kare rest for 10 minutes before serving. This helps the sauce settle and become richer.
Serve Serve hot with steamed rice and bagoong alamang on the side. Let each person add bagoong according to taste.
Beginner Technique Notes
Use gentle heat when cooking the beef. A strong boil can make the meat tough and cloudy.
Do not rush the sauce. Peanut butter and toasted rice need time to blend into the stock.
Stir often after adding toasted rice because the sauce can thicken quickly and stick to the bottom of the pot.
Add vegetables in stages. Pechay cooks much faster than eggplant, long beans, and banana blossom.
Do not add too much salt to the sauce because kare-kare is usually eaten with bagoong.
Tips and Variations
Chef Tip: Use beef stock from the simmered meat instead of plain water. It gives the kare-kare a deeper and more natural flavor.
Oxtail Version: Use oxtail for a richer, more traditional texture.
Tripe Version: Add cooked beef tripe for a classic kare-kare style.
Short Rib Version: Use beef short ribs for a meatier and richer stew.
Extra Nutty Version: Add toasted crushed peanuts near the end.
Thicker Sauce: Add a little more toasted ground rice and simmer gently.
Smoother Sauce: Blend the peanut sauce before adding the beef back in.
Vegetable-Forward Version: Add more eggplant, long beans, pechay, and banana blossom.
Serving Ideas
Serve kare-kare with
- Steamed jasmine rice
- Bagoong alamang
- Fried fish
- Crispy pata
- Grilled pork belly
- Ensaladang talong
- Cucumber slices
- Tomato slices
- Atchara
- Garlic fried rice
Storage
Chiller: Up to 3 days
Freezer: Up to 1 month
Best reheating method: Stovetop over low heat
To reheat, place the kare-kare in a pot and warm gently.
Add a small splash of water or stock if the sauce becomes too thick.
Stir carefully because the sauce can stick to the bottom.
If freezing, it is better to freeze the meat and sauce without the vegetables, then add fresh vegetables when reheating.
Nutritional Value
Nutrition values are estimates and may vary depending on the beef cut, peanut butter, bagoong, oil amount, vegetables, and final serving size.
Allergen Notes
Contains peanuts.
Contains seafood if served with bagoong alamang.
May contain soy, gluten, or other allergens depending on the bagoong and peanut butter brand.
This recipe is naturally dairy-free and egg-free if all packaged ingredients are checked.
For a seafood-free version, serve without bagoong and season carefully with salt or mushroom seasoning, though the flavor will be less traditional.
Frequently Asked Questions
What is kare-kare?
Kare-kare is a Filipino stew made with beef, oxtail, or tripe cooked in a thick peanut sauce with annatto, toasted rice, and vegetables.
What meat is best for kare-kare?
Oxtail, beef shank, beef short ribs, and beef tripe are commonly used. These cuts become tender and flavorful after slow simmering.
Why is kare-kare served with bagoong?
The peanut sauce is mild and earthy, so bagoong adds the salty and savory contrast that completes the dish.
Can I make kare-kare without oxtail?
Yes. You can use beef shank, short ribs, brisket, or even pork hock.
Why is my kare-kare sauce too thin?
The sauce may need more toasted ground rice or more simmering time. Add toasted rice gradually and simmer until thickened.
Why is my kare-kare sauce too thick?
Add more beef stock or water a little at a time until the sauce becomes smooth and pourable.
Can I make kare-kare ahead?
Yes. Kare-kare can be made ahead, and the flavor improves after resting. Reheat gently and add fresh vegetables before serving if possible.
Can I freeze kare-kare?
Yes. Freeze the meat and sauce for up to 1 month. For best texture, freeze without the vegetables.
Can I use peanut butter?
Yes. Smooth unsweetened peanut butter is practical and gives a consistent sauce. You can also add toasted crushed peanuts for more texture.
Is kare-kare spicy?
Traditional kare-kare is not spicy. If you want heat, serve chili bagoong on the side.
