Peanut-Infused Kare-Kare Oxtail Stew
Traditional Filipino oxtail stew simmered in a rich peanut sauce with vegetables, delivering a hearty and nutty flavor. This filipino-inspired beef ready in about 150 minutes pairs cut into sections oxtail, smooth peanut butter, medium, cut into 2-inch pieces eggplant 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Peanut-Infused Kare-Kare Oxtail Stew take to make?
Total time is about 150 minutes (20 min prep + 130 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Peanut-Infused Kare-Kare Oxtail Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cut into sections oxtail from drying out.
Can I substitute ingredients in Peanut-Infused Kare-Kare Oxtail Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Peanut-Infused Kare-Kare Oxtail Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Peanut-Infused Kare-Kare Oxtail Stew?
Filipino beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
