Slow-Simmered Kare-Kare Oxtail Stew with Peanut Sauce

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A traditional Filipino oxtail stew simmered until tender and served in a savory peanut sauce with fresh vegetables. This Filipino recipe, ready in about 210 minutes, pairs oxtail pieces, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 oxtail pieces
• 8 cups water
• 1 tbsp salt
• 4 garlic cloves, crushed
• 1 large onion, quartered
• 1 cup banana heart, sliced
• 1 medium eggplant, sliced into 1-inch pieces
• 1 cup string beans, cut into 2-inch pieces
• 3/4 cup peanut butter
• 1/4 cup ground toasted rice
• 2 tbsp annatto seeds soaked in 1/4 cup hot water
• 2 tbsp fish sauce
• 2 tbsp vegetable oil
• to taste salt and pepper

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Instructions

1. Step 1: Place 2 pounds of oxtail pieces in a large pot with 8 cups water, 4 crushed garlic cloves, 1 large quartered onion, and 1 tablespoon salt. Bring to a boil over high heat, then reduce to a low simmer and cook uncovered for 3 hours until oxtail is very tender.
2. Step 2: Remove oxtail pieces and reserve 4 cups of the broth. Strain the broth to remove solids, then return broth to the pot over medium heat.
3. Step 3: In a small bowl, mix 3/4 cup peanut butter with 1/4 cup ground toasted rice and 2 tablespoons annatto seed water (from soaked seeds), stirring until smooth.
4. Step 4: Stir the peanut butter mixture into the hot broth, whisking constantly to combine and thicken for 5 minutes.
5. Step 5: Add 2 tablespoons vegetable oil and 2 tablespoons fish sauce to the stew. Return oxtail pieces to the pot.
6. Step 6: Add 1 cup banana heart slices, 1 medium sliced eggplant, and 1 cup string beans. Simmer uncovered for 10 minutes until vegetables are tender but not mushy.
7. Step 7: Season with salt and pepper to taste. Serve Kare-Kare hot with steamed rice and fermented shrimp paste (bagoong) if desired.