Kare-Kare

Kare-kare is one of the great dishes of Filipino cuisine: oxtail braised until falling-off-the-bone tender, then simmered in a thick peanut butter sauce with eggplant and green beans. The combination of rich, nutty peanut sauce with the funky saltiness of bagoong (fermented shrimp paste) is what makes this dish completely addictive.

The oxtail needs a full hour of boiling before anything else happens. That time renders the collagen in the joints and connective tissue, turning the cooking liquid into a naturally thick, gelatinous broth that gives the sauce incredible body. Don’t skip this step or rush it. Tough oxtail becomes silky only with patience.

Sauteing the garlic, onion, and bagoong separately before adding the meat back in builds a flavor base that infuses the entire dish. The bagoong is the soul of kare-kare. It provides the salty, umami depth that balances the sweetness of the peanut butter and the mildness of the vegetables.

Chef Tips

• Stir the peanut butter in over low heat at the end. High heat will cause it to separate and turn oily.
• Serve with extra bagoong on the side. Some people want more salt and funk, some want less. Let everyone adjust.
• The eggplant and green beans should be tender but not mushy. Add them after the broth is assembled so they only cook for about 10 minutes.
• Use natural peanut butter for a more authentic flavor. Sweetened varieties can throw off the balance.

Variations

• Add tripe alongside the oxtail for a more traditional version with varied textures.
• Use bok choy or banana blossom in addition to or instead of the green beans for a more traditional vegetable mix.
• Thicken the sauce with toasted rice flour for a more authentic kare-kare consistency.