Peanut-Infused Kare-Kare Oxtail Stew

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Traditional Filipino oxtail stew simmered in a rich peanut sauce with vegetables, delivering a hearty and nutty flavor. This Filipino-inspired beef recipe, ready in about 150 minutes, pairs oxtail, peanut butter, annatto seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Ingredients

• 2 lbs, cut into sections oxtail
• 1/2 cup, smooth peanut butter
• 1 tbsp, soaked in 1/4 cup warm water annatto seeds
• 1 medium, cut into 2-inch pieces eggplant
• 1 cup, cut into 3-inch pieces string beans
• 1 cup, sliced (optional) banana heart
• 4, minced garlic cloves
• 1 medium, chopped onion
• 6 cups water
• 3 tbsp vegetable oil
• to taste salt
• 1/2 tsp ground black pepper

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Instructions

1. Step 1: In a large pot, add 2 lbs oxtail and 6 cups water. Bring to a boil over high heat, then reduce to medium-low and simmer for 2 hours until the meat is tender, skimming off any scum.
2. Step 2: While oxtail simmers, heat 3 tbsp vegetable oil in a small pan over medium heat. Add 1 tbsp soaked annatto seeds with their water and cook for 2 minutes until the oil turns bright orange. Strain seeds and reserve the oil.
3. Step 3: In a large skillet, heat the annatto oil over medium heat. Sauté 4 minced garlic cloves and 1 chopped onion for 3 minutes until fragrant and translucent.
4. Step 4: Stir in 1/2 cup smooth peanut butter and 2 cups of the oxtail broth. Whisk until the sauce is smooth and begins to thicken, about 5 minutes.
5. Step 5: Add the cooked oxtail pieces to the peanut sauce. Gently stir in 1 medium eggplant cut into 2-inch pieces, 1 cup string beans cut into 3-inch pieces, and 1 cup sliced banana heart if using. Simmer for 8-10 minutes until vegetables are tender-crisp.
6. Step 6: Season with salt and 1/2 tsp ground black pepper to taste. Serve hot with steamed rice and bagoong (fermented shrimp paste) on the side.