Filipino Oxtail Stew (Oxtail Kare Kare)

    2 hours 35 mins

    This is traditional Filipino dish is always the best for fiestas and holidays. Serve over hot cooked rice.

    28 people made this

    Serves: 6 

    • 3/4 kilo beef oxtail, cut into pieces
    • 1 large onion, quartered
    • 1 clove garlic, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper, or to taste
    • 1 large eggplant, cut into 2-inch chunks
    • 1/2 head bok choy, cut into 1-inch pieces
    • 1/4 kilo fresh green beans, trimmed and snapped into 5 cm pieces
    • 1/4 cup peanut butter, or as needed to thicken sauce

    Prep:15min  ›  Cook:2hr20min  ›  Ready in:2hr35min 

    1. Fill a large saucepan with water, and drop in the oxtail pieces, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming the foam occasionally, until the oxtail meat is very tender and the broth is reduced to 3 cups.
    2. Stir in the eggplant, bok choy, and green beans, and simmer for about 20 minutes, until the vegetables are tender.
    3. Just before serving, place the peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to the stew.

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    Reviews in English (23)


    The dish is traditionally made somewhat bland-tasting or unsalted so it can be eaten with bagoong (salted shrimp paste). The combination is perfect with rice.  -  23 Dec 2017


    This is my all-time favourite Filipino dish! I always have my dad make it when I visit home This recipe is pretty much how I make mine, however, there are a few difference: 1) I also add a pound of stewing beef to the oxtail to make it "meatier", 2) I don't use bok choy and it still has enough vegetables in it, 3) I mix the peanut butter right into the broth - the heat melts it right away, 4) I like using crunchy peanut butter for more texture. Great recipe! Everyone should try it  -  02 Aug 2010  (Review from Allrecipes US | Canada)


    This is basically how I make mine. It's one of my favorite filipino dishes. And it can be served with a dollop of shrimp paste. For coloring, you can add achuete to the sauce.  -  28 Apr 2009  (Review from Allrecipes US | Canada)