Kare-kare is a Filipino peanut-based stew that’s a blend of tender oxtail, vegetables and a rich, creamy sauce. The soup is both savory and sweet, with a distinct flavor from the peanut butter which is not commonly used as a main flavoring ingredient in Filipino cooking outside of this dish. You have to try kare-kare at least once!

Maika, a subscriber from Pasig City in the Philippines shared this recipe with us. Eating kare-kare is comforting and reminds her of Christmas with her family. Many Filipino families enjoy kare-kare on Christmas Eve. It’s a common dish in Filipino restaurants, almost always featured on the menu. She also noted the origin of the name has been a subject of debate, but the most common explanation is that it is named after curry due to its resemblance to Indian curry.

To make kare-kare, start by cooking garlic and onion in oil. Add oxtail and brown it, then pour in water and cook until the meat is very soft. Next, stir in peanut butter (Lily’s brand is recommended) along with peanuts and annatto for color. Finally, add eggplant, snake beans, bok choy and banana blossoms. If you’re short on time, using a pressure cooker can reduce the cooking time to about 30-40 minutes.

The oxtail is incredibly tender, practically melting in your mouth. The peanut sauce is outstanding, with a noticeable sweetness from the peanut butter. Oxtail was once considered a less desirable cut but has gained popularity for its rich flavor and tender texture when cooked properly. If you’re making this dish outside the Philippines, opt for a sweetened peanut butter like Jif or Skippy rather than natural varieties. While kare-kare requires some time to prepare, most of it is hands-off cooking. The result is a delicious, crowd-pleasing dish that’s perfect for sharing with family and friends.