Kari Kare Meat and Vegetable Stew in Peanut Sauce
Experience the rich and comforting flavors of *Kari Kare*, a traditional Filipino meat and vegetable stew in a creamy peanut sauce that’s sure to delight your taste buds. This hearty dish features fork-tender oxtail (or your choice of beef shank, pork hock, or tripe), simmered to perfection and paired with vibrant vegetables like eggplant, bok choy, and green beans. The luscious peanut butter-based sauce is beautifully enhanced by the optional addition of ground toasted rice for extra thickness and the warm, earthy hue of annatto. Served with steamed white rice and a side of savory shrimp paste (*bagoong*), this slow-cooked classic combines nutty, savory, and umami flavors in every spoonful. Perfect for family meals or special gatherings, *Kari Kare* is a true celebration of Filipino culinary heritage!
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Ingredients
- 2 lbs Oxtail (or beef shank, pork hock, or tripe)
- 8 cups Water
- 1 tsp Salt
- 1 cup Peanut butter (creamy)
- 2 tbsp Ground toasted rice (optional for thickening)
- 2 tbsp Vegetable oil
- 4 cloves Garlic (minced)
- 1 medium Onion (chopped)
- 2 medium Eggplant (sliced diagonally)
- 1 bunch Bok choy (or pechay)
- 1 piece Banana blossom (optional, sliced into wedges)
- 1 cup Green beans (trimmed and cut into 2-inch pieces)
- 2 tsp Annatto powder (or annatto seeds soaked in water)
- 2 tbsp Fish sauce (optional, for seasoning)
- 1 tsp Black pepper
- 0.5 cup Shrimp paste (bagoong, for serving)
Directions
Step 1
1. Prepare the meat by simmering the oxtail (or selected meat) in 8 cups of water and 1 teaspoon of salt. Skim off the scum that rises to the surface. Cook for about 1.5-2 hours or until the meat is fork-tender. Alternatively, use a pressure cooker to reduce cooking time to around 45 minutes.
Step 2
2. While the meat is cooking, prepare the vegetables: slice the eggplants diagonally, trim and cut the green beans into 2-inch pieces, slice the banana blossom (if using), and clean the bok choy thoroughly.
Step 3
3. In a small bowl, dilute the annatto powder in 1/4 cup of warm water (if using seeds, soak them in water for 10 minutes and discard the solids). Set aside.
Step 4
4. Once the meat is tender, remove from the pot. Strain and reserve 4 cups of the broth for the stew.
Step 5
5. Heat the vegetable oil in a large pot over medium heat. Sauté the garlic and onion until fragrant and softened, about 2-3 minutes.
Step 6
6. Add the reserved meat to the pot and pour in the annatto water for color. Stir to coat the meat evenly.
Step 7
7. Gradually add the reserved broth and bring to a simmer. Stir in the creamy peanut butter until it fully dissolves, creating a rich, smooth sauce. If the sauce is too thin, add ground toasted rice to thicken it to your desired consistency.
Step 8
8. Season the stew with fish sauce (optional), black pepper, and adjust salt levels to taste.
Step 9
9. Gently add the vegetables to the pot: eggplant, green beans, banana blossom (if using), and bok choy. Cook for another 5-7 minutes, or until the vegetables are tender but not mushy.
Step 10
10. Remove the stew from heat and transfer to a serving dish. Serve hot with steamed white rice and shrimp paste (bagoong) on the side for added flavor.
Nutrition Facts
| Serving size | (4239.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4628.9 |
| Total Fat 318.2g | 0% |
| Saturated Fat 95.9g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 1436.4mg | 0% |
| Sodium 18601.9mg | 0% |
| Total Carbohydrate 143.5g | 0% |
| Dietary Fiber 43.1g | 0% |
| Total Sugars 53.9g | |
| Protein 299.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 803.0mg | 0% |
| Iron 37.8mg | 0% |
| Potassium 6648.8mg | 0% |
Source of Calories