• 1 (3 to 5 pound) oxtail
• 5 tablespoons oil
• 5 cloves garlic, crushed
• 1 medium size onion, sliced
• Water from 1/4 cup achuete, soaked
• 1 banana heart, sliced crosswise
• 2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
• 4 eggplants, cut into 1/2-inch slices
• 1/3 cup rice, toasted brown in a pan and ground to a powder
• 1/2 cup peanut butter
• Salt and pepper, to taste
• MSG (optional)

Instructions

1. Cut oxtail into 3-inch pieces. Boil once and discard water. Boil again until tender.
2. Saut? garlic and onion in oil. Add achuete water, saut?ed garlic and onions to meat and bring to a boil. Add vegetables and enough water to make a sauce. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Season with salt, pepper and MSG.
3. Serve with Bagoong Alamang on the side.

Kare-kare has a wide and varied history. The word kare-kare can be traced back to the early 19th century when Filipinos called this dish kari-kari or cari-cari. The word kari or cari is tagalog for curry.

Other varieties are seafood kare kare and vegetable kare kare.

Ingredients

• 1/4 cup peanut oil
• 3 pounds oxtails
• 2 pounds beef tripe
• 1 yellow onion, peeled and sliced
• 3 cloves garlic, peeled and crushed
• 1 tomato, chopped
• 1-1/4 cups beef stock homemade or use canned
• 1-1/4 cups water
• Salt to taste
• 2 tablespoons annatto oil
• 3 tablespoons peanut butter mixed with 1/2 cup hot tap water
• Several shots of Tabasco, or more to taste

Instructions

1. Heat a large frying pan and add 3 tablespoons of the peanut oil. Brown the oxtails well on both sides in 2 or 3 batches. Place them in a 6-quart heavy stove-top covered casserole.
2. While the oxtails are browning, bring 3 quarts of water to a boil and blanch the tripe. Simply boil it for a few minutes, drain, and cool. Cut the tripe into strips 1/2 inch wide and 3 inches long. Add these to the oxtail pot.
3. Add the remaining peanut oil to the frying pan and saute the onion and garlic. Add to the oxtail pot along with the tomato, beef stock, water, salt, and annatto oil. Cover and simmer for 1-1/2 hours. Simmer partially covered for another 1-1/2 hours, stirring now and then. At the beginning of the last hour of cooking, add the peanut butter mixture and the Tabasco. Taste and add more Tabasco and salt if needed. If all is not very tender, continue to cook a bit longer.
4. Serve with rice.
5. Yield: 6 to 8 servings

• 2.2 lbs oxtails, cut into serving pieces
• egg plant, cut into pieces (about 1 1/2 cup)
• 3/4 cup peanut butter
• 1 cup beef broth (or chicken broth)
• 1 1/2 cup string beans cut into 2″ lengths
• 1 cup bok choy (pechay) or kangkong (watercress can be karestituted) leaves
• salt to taste
• shrimp paste (bagoong) – sauteed
• and the piece de resistance

Instructions

1. Mama Sita’s Kare-Kare Mix (Stew Base Mix – Preparation de sauce pour – Pang Kare-kare – Just Add Peanut Butter! (I told you this is cheating.) – Available at most Asian stores and groceries.
2. Cut the oxtail into serving pieces, boil until tender, leaving about 4 cups of broth. Skim off fat from the broth. Set aside meat. Dissolve Mama Sita’s Pang Kare-Kare mix and peanut butter in about a cup of the broth. Let boil the remaining broth. Add eggplant and long beans into the boiling broth until almost cooked. Stir in meat and sauce mixture. Add bok choy. Salt to taste.
3. Serve with a side dish of bagoong and rice.

Historically, kare kare was most probably derived from the indian curry, which Filipinos called “kari”, and then adapted to local ingredients and later on evolved to “kare kare”. However it came about, this is a dish that all Filipinos have on their fiesta tables.

It is best served with bagoong and hot, steaming white rice.

Ingredients

• 2kg Ox tail
• 5 tbsps. oil
• 5 cloves garlic, crushed
• 1 medium sized onion, sliced
• water from 1/4cup achuete, soaked
• 1banana heart, sliced crosswise
• 2 bundles sitaw, cut into 2-inch pieces
• 4 eggplants cut into 1/2inch slices
• 1/3 cup rice, toasted brown in a pan and ground to a powder
• 1/2 cup peanut butter
• salt and pepper to taste

Instructions

1. Cut oxtail into 3 inch pieces.
2. Boil once and discard water. Boil again until tender.
3. Saute garlic and onion in oil.
4. Add achuete water, sauteed garlic and onions to meat and bring to a boil.
5. Add vegetables and enough water to make a sauce.
6. Add the powdered rice and peanut butter dissolved in 3/4cup water into the meat.
7. Season with salt and pepper.

Other Kare Kare Recipes around the Web

1. Seafood Kare kare by Cecilia MQ
2. Filipino Foods and Recipes
3. Kare-Kareng Pata ng Baboy by Cecili MQ
4. Kare Kare by Oggi
5. Kare-Kare (Beef Tripe) by Kai
6. Kare-kare (Beef Stew in Peanut Sauce) by Kusina ni Manang
7. Kare Kare: Oxtail & Peanut Stew by Joelens
8. Kare Kareng Buntot ng Baka
9. Kare kare sa Palayok
10. Kare Kare Recipe (Beef Recipe)
11. Kapangpangan Kare Kare
12. Kare – Kare (Baka) by Neil Aldrin V. Basa
13. Kare Kare Easy Step by Joy
14. KKK’s kare-kare by Mylene
15. Kare Kare ni Manang
16. Kare Kare
17. Kare Kare (Beef Tripe)
18. Kare Kare at World Class Cuisine
19. Kare Kare Recipe by Eva
20. How to cook Kare Kare
21. Seafood Kare kare at World Class Cuisine
22. Kare Kareng Manok
23. Kare Kare by Enchie
24. Kare kare at Kusina ni Ina
25. Kare Kare Post by Kristel
26. Kare-Kare (Oxtail in Peanut Sauce)
27. Cooking at Home – Kare Kare(Filipino Oxtail Stew) by Angel Maia
28. Kare-Kare Recipe at Food Network
29. Kare Kareng Pata ng baboy
30. Kare Kare ni Ms. B
31. How to cook kare kare
32. Easy Beef Spareribs Kare-Kare by Dom
33. Madali lang ang pagluluto ng kare kare
34. Kare Kare Get a slow cooker.
35. Kare Kare by Popoy
36. Kare-Kare (Oxtail in Rich Peanut Sauce)
37. Peanut Souce Oh Kare Kare
38. Kare kare Recipe
39. Kare Kare Recipe by Mga Lutong Pinoy
40. Kare-kare by mylifemykitchen
41. Kare Kareng Buntot ng Baka
42. Kare-kare Recipe by cheese cake blog
43. Kare-kare Beef Tail, Kare Kare Buntot ng Baka
44. Chicken Kare kare
45. Kare Kare by Steph
46. Kare-Kare From Scratch–almost…
47. Kare Kare by Leica
48. Kare Kare by Simple Chef
49. Kare Kare by Putahe ni Mommy
50. Kare Kare Ingredients
51. Kare Kare by munting tahanan
52. Kare Kare by Food Recipe
53. Kare kare by Life is Fun
54. Kare kare by pagkaongpinoy
55. Kare Kare Ingredients by pinoycook.com
56. Filipino Recipe – Kare-kare
57. Kare kare by Pinoyrecipe.net
58. Filipino Kare Kare (Ox Tail and Peanut Stew)
59. Kare kare by foodadvice.com
60. How to make ox tail peanut-based stew (filipino kare-kare)
61. Healthy Chicken Kare-Kare Recipe (Food Business)
62. Kare Kare Photo
63. Kare Kare PINOY FOOD | FREE FILIPINO FOOD RECIPES
64. Kare-Kare recipe By JD Cruz
65. Kare-Kare (Filipino Beef or Oxtail Stew)
66. Kare Kare
67. Kare – Kare (Peanut Stew)
68. Kare Kare (Ox Tail and Peanut Stew)
69. Coco Chicken Kare-Kare
70. Filipinos Loves to Eat Kare-kare
71. How To Make Kare-Kare
72. BEEF KARE-KARE
73. Kare kare video
74. How To Cook Tasty Filipino Dish: Kare-Kare Recipe
75. Kare-Kare Recipe
76. How to cook kare-kare?
77. Kare-Kare at Barrio Fiesta
78. Mixed Beef and Sea Foods Kare-kare
79. Kare Kare Recipe – How to Make Kare Kare
80. Ox Tail In Peanut Butter Sauce (Kare-Kare)
81. Pan-Fried Tilapia with Kare-Kare Sauce and Toasted Garlic
82. Kare kare (with Oxtail Peanut stew)
83. Kare Kare Pata (Oxtail stew)
84. Kare Kare by Group recipe
85. SHRIMP KARE-KARE
86. Kare Kare
87. Kare kare by Donna
88. Kare kare shrimp in inquirer.net
89. Kare-kare Recipe
90. How to Cook Kare – kare

Ibayo Restaurant’s Kare Kare Review by Doc Gelo

• 1/2 k.labahita, deboned and cut into large cubes
• 1/4 c.cornstarch
• 3 clover garlic, crushed
• 1 med. onion, chopped
• 3 strings sitaw, cut into 2″
• 2 small eggplant, sliced
• 1 small puso ng saging
• 1 tbsp atsuete juice
• 1 small can tomato sauce
• 2 tbsp. rice flour
• peanut butter
• 2 heads native pechay

Instructions

1. Marinate labahita cubes in calamansi juice, salt & pepper for 30 minutes.
2. Saute garlic & onions. Add 1 cup water, vegetable, atsuete juice. Season with salt, pepper & pinch of sugar according to taste. Simmer for 30 minutes.
3. Add other ingrediets. Simmer. Stir constantly until pechay is cooked. Serve with sauted bagoong alamang
4. Makes 4-5 servings.

• 3 pounds oxtail, cut into serving pieces
• 1 cup chopped onion
• 1/2 cup raw rice, ground to a powder in a food processor and roasted in a pan
• 10 string beans, cut into 2-inch lengths
• 8 cups water
• 4 tablespoons cooking oil
• 1 cup peanut butter
• 1 small cabbage, quartered
• 2 tablespoons finely minced garlic
• 1/2 cup anatto water
• 1 eggplant, cut into serving pieces
• salt and freshly ground pepper to taste

Instructions

1. Boil oxtail in 8 cups water for 2 hours or until tender. Set stock aside. Saute garlic and onion in oil in a large saucepan. Discard anatto seeds and add anatto water and oxtail to saucepan and bring to a boil. Stir in roast rice powder and peanut butter. Add four cups reserved stock, eggplant, string beans and cabbage and mix well. Bring to a boil and simmer for 10 minutes. Season with salt and pepper to taste. Serve with bagoong or shrimp paste.

• 1/2 kg beef pecho
• 2 1/2 liters water
• 2 11g MAGGI Beef Broth Cubes
• 1 cup sliced talong
• 1 cup sliced sitao
• 1 cup peanut butter
• 1 tetrabrick 250ml NESTLE All Purpose Cream

Instructions

1. Tenderize beef in 2 liters of water for about 3 hours or until beef is very tender.
2. Add in MAGGI Beef Broth Cubes and the remaining 1/2 liter of water.
3. Add in vegetables
4. and simmer until vegetables are crisp tender.
5. Stir in peanut butter and pour in NESTLE All Purpose Cream.
6. Simmer for 2 minutes.

• 1 kg. oxtail, cut into chunks
• 5 pcs. string beans (sitaw), cut into 3-inch sticks
• 1 medium size banana heart, sliced across about 2-in. thick
• 2 pcs. eggplant sliced diagonally
• 1 pack White King Kare-Kare Sauce Mix

Instructions

1. Boil oxtail in 5 cups water until tender. Meanwhile, blanch cut-up vegetables in vigorously boiling water. Drain and set aside.
2. Remove meat from broth; measure 3 standard cups of broth, add water if necessary.
3. Stir White King Kare-Kare Sauce Mix into the pre-measured broth. Add cooked oxtail and bring to a boil; simmer for 5 minutes.
4. Add blanched vegetables and simmer for another 2 minutes. Transfer to a serving platter and serve with “ginisang bagoong”.

• 1/4 cup atsuete seeds
• 1/3 cup water
• 3 tbsps. cooking oil
• 2 tsps. garlic minced
• 3/4 cup onions sliced
• 1 piece MAGGI Beef Broth Cube
• 1 piece MAGGI Shrimp Broth Cube
• 100 g. beef sirloin sliced into strips
• 2 cups eggplant sliced
• 2 cups banana heart (butuan variety)
• 1 1/2 cups water
• 1/3 cup peanut butter
• 2 cups sitaw cut 2 to 3 inches long

Instructions

1. Soak atsuete seeds in hot water to steep. Drain. Set aside extract.
2. Heat oil and sauté garlic, onions and MAGGI Beef and MAGGI Shrimp Broth Cubes.
3. Stir in beef; cook until it changes color.
4. Add eggplant and banana heart; stir-fry for 2 minutes. Pour in water.
5. Bring to simmer until vegetables are tender.
6. Stir in peanut butter and blend well.
7. Add sitaw and simmer for 2-3 minutes until sitaw are cooked but still crisp.