Hailing from the culinary capital of the Philippines, Pampanga, Kare Kare is a savory peanut butter stew mixed with delicious native vegetables. I love to cook my Kare Kare using oxtails. My 6-year-old is a big fan of oxtails. Every time I make this dish my husband tells me how good it is.
In making the peanut butter sauce for the stew, many Filippino’s use Mama Sita’s Kare Kare mix. If you don’t have enough packets (Like I did with this recipe) you can use cornstarch, annatto powder, and peanut butter. Just mix the about 2tsp. of annatto powder, 2 Tbs. of cornstarch and the amount of peanut butter you desire. I usually add maybe 2tbls
The Mama Sita Kare Kare packets are easier. Just mix it with the beef broth of the oxtails and add peanut butter. You can find it at your local Asian Markets.
2 lbs of oxtails
2 bay leaves and generous salt
2 Filipino, Chinese or Japanese eggplants (long slender kind)
1 large bunch of bok choy
1lb of green beans or sitaw
½ of an onion diced
1 tbls of olive oil
2 large cloves of garlic, minced
4 cups of broth from oxtails
I use a wok to cook Kare Kare
- First, I crock pot my oxtails during the day to make them tender and use the beef stock in the stew. Place oxtails in your crock pot and cover with water. I add 2 bay leaves and salt to taste. On low setting until for 6-8 hrs. I usually begin in the morning and when I come home turned off.
If you don’t have a crock pot, may I suggest a digital crock post similar to this.
2. Next, I prep the vegetables. Cutting the bok choy, sitaw and eggplants. I then dice the onion and mince the garlic.
3. Then I heat my wok with the olive oil and fry the onion and garlic until brown. I then stir-fry the vegetables. You can sprinkle salt if you like.
4. Add oxtails and stir-fry until vegetables are slightly tender.
5. Mix your stew mix with the cups of oxtail broth using the mama sita packet or cornstarch, annatto powder and peanut butter.
6. Simmer for a couple of minutes to let the sauce become thick. Make sure to lower heat for the sauce not to stick to the wok.
Serve over rice and bagoong. Sarap!!!