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Oxtail Kare-Kare

Features in the Honolulu Star-Advertiser on December 2, 2020.



Oxtail Kare-Kare

  • 3 tablespoons cooking oil
  • 3 cloves garlic, crushed
  • 1 medium onion, chopped
  • 1/2 cup bagoong
  • 1/2 pound oxtail
  • 4-6 cups water
  • 1 cube beef bouillon
  • 3/4 cup peanut butter
  • 1/2 cup ground peanuts
  • 3/4 cup annatto water (1/2 cup annatto seeds soaked in 3/4 cup water, remove seeds
  • 1/4 cup cornstarch
  • 1 small fresh banana blossom (available in Chinatown or Asian markets)
  • 1 medium eggplant, sliced
  • 10 pieces long bean
  • 2 bunches bok choy


In a large pot, heat oil on medium to high heat, sauté garlic, onion and bagoong. Add oxtail and sauté until golden brown. Add enough water to cover the oxtail and boil. Add beef bouillon. Cover and let simmer on low to medium or about 2 to 2 1/2 hours until oxtail becomes tender. Add peanut butter, peanuts, and annatto water and stir. Cook for 3 minutes. Combine cornstarch with 1/2 cup cold water; stir. Pour mixture into pot and stir to thicken. Add banana blossoms, cook for 3 to 4 minutes. Add eggplant and long beans and cook for another 5 minutes. Stir in bok choy, cover and cook for another 2 minutes. Serves 5.

Approximate Nutrient Analysis per serving:
660 calories, 47 g fat, 10 g saturated fat, 45 mg cholesterol, 1400 mg sodium, 35 g carbohydrate, 7 g fiber, 12 g sugar, 29 g protein


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