Kare-Kare Oxtail Stew with Peanut Sauce

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich Filipino stew featuring tender oxtail simmered in a savory peanut sauce with eggplant and string beans, served best with steamed rice. This Filipino-inspired beef recipe, ready in about 170 minutes, pairs oxtail pieces, water, peanut butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 150 min Serves 6 Filipino cuisine 480 cal/serving

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Ingredients

2 lbs oxtail pieces
8 cups water
1/2 cup peanut butter
3 tbsp roasted ground rice
1 large, sliced into 1-inch pieces eggplant
1 cup, cut into 2-inch lengths string beans
1/2 cup, sliced banana flower (optional)
1 medium, quartered onion
4, crushed garlic cloves
2 tbsp (for color; optional) annatto oil
to taste salt
to taste pepper
for serving steamed white rice

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Instructions

Step 1: In a large pot, combine 2 lbs oxtail pieces with 8 cups water, 1 medium quartered onion, and 4 crushed garlic cloves. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 2 hours until the oxtail is very tender.
Step 2: Skim off any impurities from the surface. Remove the oxtail pieces and set aside, reserving the broth.
Step 3: In a bowl, whisk together 1/2 cup peanut butter and 3 tbsp roasted ground rice with about 2 cups of the reserved broth until smooth.
Step 4: Return the oxtail to the pot along with the peanut sauce mixture and 2 tbsp annatto oil (if using). Simmer over medium heat for 20 minutes, stirring occasionally until the sauce thickens and coats the meat.
Step 5: Add 1 large sliced eggplant, 1 cup cut string beans, and 1/2 cup sliced banana flower (if using). Cook for an additional 10 minutes until vegetables are tender but not mushy.
Step 6: Season with salt and pepper to taste. Serve hot over steamed white rice.