Kare Kare Pata (Oxtail stew)

    2 hours 40 mins

    This dish is rich in flavor due to the slow cooking of the oxtail. Oxtail can be cooked to tenderness a day before so you can skim off the fat making the dish more heart healthy. Using a pressure cooker will speed up cooking time but will lose much of the flavor.

    Rizal, Philippines
    6 people made this

    Serves: 6 

    • 2 kg oxtail
    • 750 ml (3 cups) water
    • 2 beef bouillon cubes
    • 225 g pak choy
    • 225 g long beans
    • 225 g eggplant (brinjal)
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 2 tbsp olive oil
    • 1 tsp achuete (annatto) powder
    • 3 tbsp creamy peanut butter
    • Bagoong (shrimp paste), optional

    Prep:10min  ›  Cook:2hr30min  ›  Ready in:2hr40min 

    1. Cook oxtail for at least 2 hours in the water. Add the beef bouillon cubes. Skim off as much fat as you can. Remove the meat from the broth and set aside.
    2. Cook the pak choy, long beans, and eggplant in the broth.
    3. In another pot, saute the onion and garlic in olive oil. Add achuete powder for color. Add the peanut butter, mix well.
    4. Add half the oxtail broth and cook 5 minutes. Add the oxtail and cook for 5 minutes. Add the rest of the broth and the vegetables. Serve with rice and bagoong.

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    Something else. Hi! Your kare kare looks really delicious! I'm collecting a list of the best kare kare recipes in my blog, and I included your kare kare recipe (just a link though, hope you don't mind). You can see it at http://kumain.com/kare-kare-2/ Keep in touch!  -  24 Jun 2010