International Recipes and Cooking Around the World


Kare-Kare Recipe (Filipino oxtail and vegetable stew)
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(Filipino oxtail and vegetable stew)

Image Creative Commons by scaredy_kat

Average: 4.1 (37 votes)

Kare-kare is a rich and meaty Filipino stew of oxtails, green beans and eggplant in a sauce thickened with peanut butter. Served on special occasions or as a Sunday meal, kare-kare is always accompanied by white rice and a bit of sautéed shrimp paste called bagoong alamang.

4 to 6 servings


  • Oxtails -- 3 pounds
  • Water -- 6 cups
  • Salt -- 2 teaspoons
  • Oil -- 3 tablespoons
  • Onion, sliced thinly -- 1
  • Garlic, minced -- 2 to 3 cloves
  • Salt and pepper -- to taste
  • Green beans, trimmed -- 1 pound
  • Asian eggplant, cubed -- 3
  • Natural peanut butter -- 1/2 cup


  1. Add the oxtails, water and salt to a large pot and set over medium flame. Bring to a boil, then reduce heat to medium-low and simmer for 1 to 1 1/2 hours, or until the oxtails are tender. Skim any scum that rises to the surface. Remove the oxtails to a plate and reserve the stock.
  2. Heat the oil in a large pot over medium-high heat. Pat the oxtails dry and brown them on all sides in the oil. Remove the oxtails and add the sliced onion and garlic. Sauté until the onion is wilted.
  3. Add back the browned oxtails and reserved stock. Bring to a boil, reduce heat to medium and simmer for about 15 minutes. Add salt and pepper to taste.
  4. Stir in the green beans and eggplant and simmer for another 15 to 20 minutes.
  5. In a bowl, mix together the peanut butter and 1 cup of the stew liquid until smooth and then stir it into the stew. Simmer for another 10 minutes or so until the stew has thickened.
  6. Adjust seasoning and serve with white rice and some sautéed bagoong alamang on the side.


  • Other meat can be added to the stew to "beef" it up a bit. Add beef stew meat, beef or pork shanks or ox tripe. You can even use chicken pieces for a lighter version. If you do, cut down the time in Step 1 to about 30 minutes.
  • Add 1 tablespoon of shrimp paste (bagoong alamang) to the sautéing onions.
  • Kare-kare often has a reddish color from annatto seeds. You can either use atsuete oil as your sautéing oil, or you can make atsuete water. Soak 1 tablespoon annatto seeds in 1/2 cup hot water for 30 minutes. Pulse in a blender and strain the atsuete water through a sieve into the simmering stew.
  • The type of beans traditionally used in the Philippines are called sitaw. Regular green beans are fine. If you can't find Asian eggplant, use 1 medium Italian eggplant, cut into cubes. Other vegetables can be added to the stew too: cabbage, banana hearts, bok choy (pechay).
  • Many cooks use toasted rice flour (Mochiko) for added thickening power. Simply stir 1/4 cup into the peanut butter and stock before you stir it back into the stew.


We lived in Germany for 3 years and while we were there I fell in love with these. I made them tonight for dinner and my husband said that they were better than the ones we had in Stuggart. Thanks for a wonderful recipe.

I am looking for a recipe that a woman visiting from Germany made 40 years ago.
It looked like the picture of the potatoe dumplings. White in color...but as I remember it was a sweet bread filled with a meat. It seemed as if they may have been steamed and not baked because the 'crust' was not hard like a loaf of bread would be. They were small like a roll. If anyone knows of this recipe I would love the name and recipe.
Thanks, Marilyn

It could've been dampfnudeln (most likely), semmelknoedel, or knoedeln. Everywhere I went in Germany there was always something different to try, so it's hard for me to know exactly what you ate all those years ago. Dampfnudeln seems the most likely from your description, although I never had it stuffed with meat, I am sure it's possible to serve it that way.

Hope this helps!

I as born and raised in Southern Germany. It sounds to me that it was Dampf noddeln. ( Steamed Noodels. However, it is made of a sweet east daugh and then filled with meat, prunes or apricot... it is rolled in to a ball and then steamed in a dutch oven until done. There a various sauces to add upon erving. Pending on the filling. I dont have the recepie.

It's STUTTGART. I, too, lived in Germany and three years of that was in Stuttgart.

The filling turned out OK, but we really had to doctor this recipe to get it even CLOSE to where I found it marginally acceptable. I lived in Southwest Germany for MANY years, and I know good maultaschen, and this recipe just doesn't hit the mark. It took two people FOUR hours to make this turn out alright, and that was after totally changing what was written, adding bacon, more beef, more bread, more onions, and frying up the maultaschen in a pan after a quick boil. All-in-all, it was "ish", I didn't like how it turned out at all. It was simply too vague a recipe.

- Won-ton wrappers are easy to cook with, but too small. Maultaschen isn't about the pasta, it's about the filling. Won-ton wrappers really limit the amount of filling and leave a lot to be desired.

- 8-10 minutes boiling time doesn't work. We boiled our "maultaschen" for about 2 minutes.

- Mixing the filling, we ended up using a food processor, and that worked out perfectly.

Overall, I really dislike this recipe. If you need something close enough to settle a craving, this may be good enough for you, but if you're wanting to show other people what maultaschen is like, this probably isn't the recipe you'll want to use.

I agree with Ananomys, it only takes a couple minutes or so however, I would like her recipe if she would share.
We lived in Oberaichen/Leinfelden 1995-1998

when you say flour - do you mean self-raising or plain flour?

Self-rising flour is regular flour with leaveners added and is not suitable for this recipe.

I have not tried this recipe, but from what I remember of my was cut (after being prepared into large ravioli packet), fried up and they served it to me with dippy eggs....Yum, Yum!!! Had a wonderful MEATY filling.
In saying all this, if I can make the ppie crust or what ever that dough is and roll it out to an easy to uuse size, stuff it. I think I would have my hearts desire :~}
Any in put on this is most welcome,
J in AZ :~}

I am greman and known that the Maultashen are made of pasta dough and made in to pockets. We boil them in a chicken or beef broth. Very similar to ravioli. No Italian seasoning and tomato sauce.