Kare Kare Recipe

The Traditional Filipino Recipe


1. The beef

Oxtail — 2 pounds.

Vegetable oil — 1 tbsp., preferably canola.

Salt and pepper — to taste.

Onion — 1 pc., chopped.


2. The vegetables

Eggplant — 2 ½ pcs., sliced, preferably Japanese.

Bok choy — 1 cup, chopped.

String beans — 1 bundle.

Garlic — 2 cloves, minced.

Onion — 1 pc., chopped.


#3. The rest

Peanut butter — 1 cup.

Bagoong alamang — 1 cup, also known as shrimp paste.

Steamed rice.


1. Rinse oxtail under cold water and trim the excess fat. Fill a large pot with enough water, and bring it to a boil, preferably on medium or high heat.


2. Add chopped onions and oxtail, and simmer until it is tender enough, which should take between 2.5 to 3 hours. 

3. After the oxtail is tender, add peanut butter, and simmer for up to 10 minutes.


4. Heat the vegetable oil in a frying pan, and sauté chopped onion and minced garlic until they turn golden brown.

5. Add the eggplant, the bok choy, and string beans. Cook for 5-10 minutes.


6. Combine the cooked vegetables with the now-tender oxtail in a pot. 

7. Add salt and pepper to taste.

8. Serve with steamed rice and bagoong alamang, or shrimp paste in the US.


Measuring spoons and cups.

Large pot.

Frying pan.


The meat — If you’re not having oxtail, you are free to opt for seafood such as shrimp, crabs, and squid. There is even a vegan version of this. Another version of it is the pata kare kare. 


The ingredients — You can have the flexibility to change some aspects of this kare kare recipe.

The oxtail — If you have decided to go with oxtail, you always have the option of using a pressure cooker.

Liked it? Subscribe for more