Dinner Party · Filipino
Kare-Kare
This rich peanut stew brings together tender oxtail and fresh vegetables, serving as a pillar of Filipino home cooking.
Why This Works
The contrast between the earthy peanut sauce and the saline kick of the fish sauce creates a deeply complex flavor profile.
The Upgrade
Serve with a side of bagoong alamang (fermented shrimp paste) to provide a necessary salty, pungent cut through the rich nuttiness.
Chef's Secret
Michelin TechniqueToast your own ground rice in a dry pan until golden brown before adding; it provides a toasted, nutty depth that pre-ground powders lack.
Ingredients
Total time including resting: 45 min
Directions
Sear the oxtail in a large heavy-bottomed pot over medium-high heat until browned to create a fond base.
10 minAdd onion and garlic, sautéing until fragrant and translucent.
3 minStir in annatto powder and 4 cups of water, bring to a gentle boil, then cover and simmer until oxtail is tender.
20 minWhisk in the peanut butter and ground rice, ensuring no lumps form as the sauce thickens into a velvety consistency.
5 minAdd the eggplant and string beans, simmering until they reach a tender-crisp texture.
4 minFold in the bok choy and cook until just wilted to maintain vibrant color.
2 minAdjust seasoning with fish sauce to balance the savory and nutty notes.
1 minWine Pairing
Oaked Chardonnay
White Wine
The BottleKistler Les Noisetiers Chardonnay
The creamy, nutty profile of a top-tier Chardonnay mirrors the peanut sauce of the Kare-Kare perfectly. Its buttered-toast finish provides a luxurious counterpoint to the savory depth of the oxtail.
Nutrition per Serving
680
calories
42g
protein
18g
carbs
48g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Bagoong-Sautéed Tomatoes
Sauté diced tomatoes with fermented shrimp paste to provide a sharp, salty punch that cuts through the rich peanut sauce.
Ingredients
Directions
Heat oil in a heavy-bottomed skillet over medium heat.
Sauté shallots and garlic until translucent and fragrant, approximately 2 minutes.
Add the shrimp paste and cook, stirring constantly, until aromatic and slightly darkened.
Incorporate the diced tomatoes and palm sugar.
Simmer uncovered, breaking down the tomatoes until a jam-like consistency is achieved, about 8 to 10 minutes.
Adjust seasoning to balance the salinity and acidity, then serve warm.
Side Dish
Steamed Jasmine Rice
Essential for soaking up the savory peanut gravy, keeping the meal rooted in traditional Filipino comfort.
Ingredients
Directions
Rinse the rice under cold water until the runoff is clear to remove excess starch.
Combine rice, water, and salt in a medium heavy-bottomed saucepan.
Bring to a boil over high heat, then immediately reduce to the lowest possible setting.
Cover tightly with a lid and simmer for 15 minutes.
Remove from heat and let rest, covered, for 5 minutes.
Fluff gently with a fork before serving to preserve the integrity of the grains.
Member Reviews
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This Kare-Kare came out incredible. The chef's secret tip is worth the price of admission.