Kare Kare, a traditional Filipino stew, is a flavorful and comforting dish that will make your taste buds sing. It’s a classic favorite in every household, especially during special occasions. This dish is typically made with oxtail and tripe, simmered in a peanut sauce base that’s rich and nutty. In this recipe, I just use oxtail.
It’s one of my favorite dishes that I think represents Filipino cuisine that isn’t adobo. It is also one of Doug’s favorites!
I really like loading it up with veggies to give the dish a bit of texture variation.
I love peanut butter and my favorite brand, Spread the Love, is owned by my personal friend. If you’ve been following along you’ve definitely seen the big tub of peanut butter they sent me. If you want to try them for yourself, head over to their website and use code JEANELLE15 for 15% off your order.
For shrimp paste, I used Barrio Fiesta brand which you can find on Amazon with this link (affiliate).
Ingredients
- 2 tablespoons oil
- 2 tablespoons garlic, minced
- 1/2 large onion, diced
- salt and pepper to taste
- 4 cups water
- 4 lbs oxtail
- 2 1/2 cups peanut butter. Spread the Love brand preferred.
- 1 tablespoon fish sauce, adjust to taste
- 2 tablespoons annatto powder, optional for coloring
- 2 bunches bok choy
- 2 Japanese eggplant, sliced into rounds
- 2 cups of long string beans, cut into 2 inch pieces
- 1 tablespoon shrimp paste aka bagoong
Directions
1. Preheat the Instant Pot on Sauté setting. When the inner pot is hot, pour in 2 tbsp of oil. When the oil is shimmering, add the garlic and onion and sweat until aromatic and soft, about 2 to 3 minutes.
2. Add oxtail to the pot and set to saute. Brown the oxtail in batches, if needed. Add salt, pepper, and water to the inner pot. Select Meat/Stew setting on High Pressure for 45 minutes.
3, When cooking time on the Instant Pot is complete, release the pressure. Unlock and carefully remove the lid and remove excess oil using a spoon.
4. Add peanut butter and fish sauce and mix well. Finally, add the annatto powder and mix until uniform color.
5. Add the string beans, bok choy and eggplant. Select Sauté setting and cover. Cook vegetables to your desired softness, at least 3 minutes
6. Serve over rice with a side of bagoong.
Recipe
Instant-Pot Oxtail Kare Krae
Ingredients
- 2 tablespoons oil
- 2 tablespoons garlic minced
- ½ large onion diced
- 4 cups water
- 4 pounds oxtail
- 2 ½ cups peanut butter Spread the Love brand preferred
- 1 tablespoon fish sauce to taste
- 2 tablespoons annatto powder optional. for coloring
- 2 bunches bok choy
- 2 Japanese eggplant sliced into rounds
- 2 cups long string beans cut into 2 inch pieces
- 1 tablespoon shrimp paste aka bagoong
Instructions
- Preheat the Instant Pot on Sauté setting. When the inner pot is hot, pour in 2 tbsp of oil. When the oil is shimmering, add the garlic and onion and sweat until aromatic and soft, about 2 to 3 minutes
- Add salt, pepper, water, and oxtail to the inner pot. Select Meat/Stew setting on High Pressure for 45 minutes.
- When cooking time on the Instant Pot is complete, release the pressure. Unlock and carefully remove the lid and remove excess oil using a spoon.
- Add peanut butter and fish sauce and mix well. Finally, add the annatto powder and mix until uniform color.
- Add the string beans, bok choy and eggplant. Select Sauté setting and cover. Cook vegetables to your desired softness, at least 3 minutes
- Serve over rice with a side of bagoong.