Kare-Kare Recipe

Oxtail: A flavorful cut of meat that becomes tender and gelatinous when slow-cooked, perfect for stews.

Peanut butter: Provides a creamy and nutty base for the sauce, adding richness to the dish.

Bok choy: A leafy green vegetable that adds freshness and a slight crunch to the stew.

Eggplant: Adds a soft texture and absorbs the flavors of the stew, complementing the other ingredients.

Banana heart: Also known as banana blossom, it adds a unique flavor and texture to the dish.

Annatto powder: A spice that imparts a vibrant orange color to the dish, enhancing its visual appeal.

Onion: Adds sweetness and depth of flavor when sautéed with garlic.

Garlic: Provides a fragrant and savory base for the dish when sautéed with onion.

Water: Used to cook the oxtail and create the stew's broth.

Salt: Enhances the flavors of the dish, used to taste.

Pepper: Adds a hint of spice and depth, used to taste.

When preparing oxtail for kare-kare, it's essential to ensure the meat is tender and flavorful. To achieve this, consider using a pressure cooker instead of boiling in a pot. This method significantly reduces cooking time while preserving the oxtail's rich flavors. Once the oxtail is cooked, you can proceed with the rest of the recipe, ensuring the peanut butter sauce and vegetables meld beautifully with the tender meat.

• oxtail - Substitute with beef shank: Beef shank has a similar texture and richness, making it a good alternative for the hearty and gelatinous quality of oxtail in kare-kare.

• peanut butter - Substitute with ground peanuts: Ground peanuts can provide a more authentic texture and flavor, closely resembling traditional kare-kare made with crushed peanuts.

• bok choy - Substitute with kale: Kale can withstand cooking without becoming too soft, offering a similar leafy green element to the dish.

• eggplant - Substitute with zucchini: Zucchini can mimic the soft texture of cooked eggplant while absorbing the flavors of the stew.

• banana heart - Substitute with artichoke hearts: Artichoke hearts can provide a similar tender texture and slightly nutty flavor, complementing the dish well.

• annatto powder - Substitute with paprika: Paprika can provide a similar color and mild flavor, although it lacks the distinct earthiness of annatto.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can enhance the overall taste of the kare-kare.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, providing a similar flavor profile.

• water - Substitute with beef broth: Beef broth can add depth and richness to the dish, enhancing the savory flavors of the kare-kare.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, contributing to the complexity of the dish.

• pepper - Substitute with white pepper: White pepper offers a more subtle heat and can blend seamlessly into the dish without altering its appearance.

• Allow the kare-kare to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.

• Transfer the kare-kare into an airtight container. Ensure the container is large enough to accommodate the oxtail and vegetables without squishing them.

• If you plan to consume it within the next few days, store the container in the refrigerator. The kare-kare will remain fresh for up to 3-4 days.

• For longer storage, place the airtight container in the freezer. The kare-kare can be frozen for up to 2-3 months without losing its delightful flavors.

• When ready to enjoy your kare-kare again, thaw it in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the oxtail and vegetables.

• Reheat the kare-kare gently on the stovetop over medium heat. Stir occasionally to ensure even heating and prevent the peanut butter sauce from sticking to the bottom of the pot.

• If the sauce appears too thick after reheating, add a splash of water or broth to reach your desired consistency.

• Taste and adjust the seasoning with a pinch of salt or pepper if needed, as flavors can mellow during storage.

• Serve your reheated kare-kare with freshly cooked rice, and enjoy the comforting flavors as if it were freshly made.

• Gently reheat the kare-kare on the stovetop over low heat. Add a splash of water or broth to maintain its creamy consistency. Stir occasionally to ensure even heating and prevent sticking.

• Use a microwave-safe dish to reheat the kare-kare in the microwave. Cover it with a microwave-safe lid or wrap to retain moisture. Heat on medium power in 1-minute intervals, stirring in between, until thoroughly warmed.

• For a more flavorful twist, reheat the kare-kare in a slow cooker. Set it on low and let it warm gradually for about 1-2 hours. This method allows the flavors to meld beautifully, enhancing the dish's richness.

• If you have an oven, preheat it to 300°F (150°C) and place the kare-kare in an oven-safe dish. Cover with foil to prevent drying out and bake for about 20-30 minutes, or until heated through.

• For a quick fix, use a steamer. Place the kare-kare in a heatproof dish and steam for about 10-15 minutes. This method helps retain the dish's moisture and keeps the vegetables vibrant.

• Large pot: Used for boiling the oxtail until it becomes tender, which is the base of the dish.

• Separate pan: Utilized for sautéing the garlic and onion to bring out their flavors before adding them to the main dish.

• Stirring spoon: Essential for mixing the annatto powder and peanut butter with the sautéed garlic and onion, and for combining all ingredients in the pot.

• Knife: Needed for chopping the onion and slicing the eggplant and banana heart.

• Cutting board: Provides a safe and stable surface for chopping and slicing the vegetables and onion.

• Measuring cup: Helps in accurately measuring the peanut butter and water to ensure the right consistency and flavor.

• Serving spoon: Used for serving the finished kare-kare hot with rice.

Pre-cook the oxtail: Use a pressure cooker to tenderize the oxtail in about 30 minutes instead of boiling for hours.

Ready-made peanut sauce: Substitute peanut butter with a pre-made peanut sauce to save mixing time.

Chop vegetables in advance: Slice the eggplant, banana heart, and bok choy ahead of time and store them in the fridge.

Use annatto oil: Replace annatto powder with annatto oil for quicker incorporation into the dish.

Batch cooking: Double the recipe and freeze half for a quick meal later.