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Kare Kare

This recipe is for Kare-Kare, a Filipino stew made with oxtail, peanut butter, vegetables, and achuete seeds or water for color and flavor. The oxtail is boiled for 1.5 hours then simmered with sautéed garlic and onions in oil colored with achuete. Peanut butter is added to the mixture and vegetables like green beans and eggplant are simmered in the stew until tender. Kare-Kare is served hot over rice and is accompanied by bagoong shrimp paste.

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Hidari Sono
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61 views1 page

Kare Kare

This recipe is for Kare-Kare, a Filipino stew made with oxtail, peanut butter, vegetables, and achuete seeds or water for color and flavor. The oxtail is boiled for 1.5 hours then simmered with sautéed garlic and onions in oil colored with achuete. Peanut butter is added to the mixture and vegetables like green beans and eggplant are simmered in the stew until tender. Kare-Kare is served hot over rice and is accompanied by bagoong shrimp paste.

Uploaded by

Hidari Sono
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Kare-Kare

Ingredients :
o 2-1/2 lb. oxtail (or pork hocks), cut in 2″ lengths
o 2 tbsp. oil
o 1 tsp. achuete powder (achuete seeds or achuete water, optional)
o 3 cloves garlic, minced
o 1 medium onion, sliced
o 1 tsp. salt
o 1/2 cup peanut butter
o 1/2 lb. green beans, trimmed
o 1 eggplant, cut into pieces
o 1/2 lb. pechay, trimmed and cut
o plain or sautéed bagoong
(Cooking Conversions)

Cooking Procedures :
If using achuete water, soak 1 tbsp.achuete seeds in water for 30 minutes. Squeeze seeds between your thumb
and finger tips until the water turns red. Strain and set aside. Use the achuete water together with or after
pouring the broth (see #2 instruction below).
Or heat 2 tbsp. oil, sauté achuete seeds until oil turns red. Discard seeds. Use oil for sautéing rest of the
ingredients.
1. Place oxtail (or pork hocks, if using) in a large pot. Add enough water to cover. Bring to a boil, lower heat
and simmer for 1-1/2 hours or until tender. Remove from heat. Save some broth for other uses. Set aside.
2. In a skillet, heat oil. Stir in achuete powder until well blended. Sauté garlic and onions in red oil. Add
boiled oxtail (or pork hocks) and 2 cups broth, simmer for 15 minutes. Season with salt.
3. Stir in peanut butter (or a mixture of 1/3 cup toasted rice flour and 1/2 cup ground toasted peanuts) until
well blended. Stirring and simmer for 3-5 minutes.
4. Add vegetables. Simmer and cook for 10-15 minutes or until vegetables are tender, stirring occasionally.
Correct seasonings.
5. Serve hot with rice and bagoong, plain or sautéed.
6. Makes 4-6 servings.
Note
For a meatier Kare-Kare, add 1/2 to 1 lb. stewing beef to oxtails (or pork hocks). Simmer them together until
tender.

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