Everyday Kitchen

Filipino · Dinner

Kare Kare

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Kare Kare is a Filipino dish. Cook oxtail tender before thickening the broth.

Prep
25 min
Cook
150 min
Total
175 min
Servings
6
Difficulty
Easy
Cuisine
Filipino
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Kare Kare.
Representative photograph of Kare Kare. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Meat

Sauce

Vegetables

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Braise · About 120 min

  1. Simmer 1200 g oxtail, 2000 ml water, 150 g onion, chopped covered 2 hours or until fork-tender, adding water if needed.

    Check: Look for this result: fork-tender, adding water if needed.

Sauce · About 10 min

  1. Whisk 160 g peanut butter, 30 g toasted rice flour, 300 ml cooking broth, 1 tsp annatto powder, 1 tsp salt smooth; stir into the pot and simmer 10 minutes.

Vegetables · About 10 min

  1. Add eggplant and beans from 300 g eggplant, sliced, 200 g green beans, 250 g pak choi for 10 minutes, then pak choi for 3 minutes.

Tips

  • Cook oxtail tender before thickening the broth.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use beef chuck instead of oxtail.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Kare Kare one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Kare Kare?

Cook oxtail tender before thickening the broth.

What can I substitute in Kare Kare?

Use beef chuck instead of oxtail.

Can I prepare Kare Kare ahead?

Prepare the measured ingredients for Kare Kare one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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