Kare-kare (Oxtail Peanut Stew)

Featured in the Honolulu Star-Advertiser on April 30, 2014.



Kare-kare (Oxtail Peanut Stew)

  • 3 pounds oxtails
  • 2 cloves garlic, crushed
  • 2 large Maui onions, chopped
  • Salt and pepper to taste
  • 4-6 cups water, or to cover meat
  • 2 medium carrots, chopped
  • 1 tablespoon achiote powder, available at health food stores
  • 1 celery stalk, roughly chopped
  • 2 Japanese eggplants, sliced
  • 2 cups chopped green beans, cut into 2-inch pieces
  • 1/2 cup creamy peanut butter
  • 1/4 cup rice flour


  1. In a large skillet over medium-high, brown oxtails.
  2. Add garlic, onions and season with salt and pepper; sauté for 3-5 minutes.
  3. Transfer to a slow cooker.
  4. Add water and carrots.
  5. Cook covered on HIGH for 4-5 hours until meat is fork tender.
  6. Add achiote, celery, eggplant, and beans; cover and cook for an additional hour until vegetables are tender.
  7. Remove oxtail and vegetables from slow cooker; leaving broth.
  8. Combine peanut butter and flour with 1/4 cup of oxtail broth to form a loose paste.
  9. Cook uncovered on HIGH for 30 minutes until thickened.
  10. Return oxtail and vegetables to broth, warm through and serve.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
600 calories, 34 g fat, 12 g saturated fat, 160 mg cholesterol,400 mg sodium, 25 g carbohydrate, 6 g fiber, 9 g sugar, 51 g protein


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