Kare-Kare Recipe with Dish Lifter and Sarsarap Mushroom Sauce
MotherBee's Recipe Rundown
Taste: Rich, nutty, deeply savoury peanut broth with a salty fermented contrast from the sarsa on the side.
Texture: Fall-apart oxtail, silky-thick golden sauce, and tender vegetables.
Ease: Intermediate. The braise takes time but the technique is straightforward.
Why You'll Love It: This is a prestige dish. The kind you make when you want to show people you care enough to spend the whole afternoon in the kitchen.
Hello, I am MotherBee, and Kare-Kare is the dish we saved for the biggest occasions. Birthdays, fiestas, Christmas. That thick golden peanut broth coating fall-apart oxtail is one of the most distinctly Filipino flavour experiences in existence.
Today we are making Kare-Kare with UmamiBee Dish Lifter as the saute base and UmamiBee Sarsarap Fermented Mushroom Sauce as the sarsa side sauce. It offers a mushroom-based savoury accompaniment, although it is not the same ingredient or flavour as traditional shrimp bagoong.
Origin and Historical Background
Kare-Kare is believed to have Kapampangan origins, from Pampanga in Central Luzon, widely regarded as the culinary capital of the Philippines. The name likely derives from kari, the Tamil and South Asian term for curry, suggesting influence from ancient Indian or Southeast Asian trade routes. Filipino Kare-Kare bears no resemblance to Indian curry in flavour.
The dish is historically considered prestige food. Making it requires time, patience, and quality ingredients, all signals of care and respect for the people you are feeding. The essential pairing of the mild peanut sauce with a salty fermented sarsa on the side is what makes it complete.
What Makes Kare-Kare Unique?
The peanut sauce base sets Kare-Kare apart from every other Filipino dish. Ground roasted peanuts emulsify with the oxtail broth to create a thick, golden, deeply savoury sauce that clings to everything it touches. The sarsa served alongside provides a sharp, salty contrast that makes every bite more interesting.
Modern Versions and Regional Variations
Traditional Kare-Kare uses oxtail and tripe. Modern versions include beef shank, chicken, seafood, or purely vegetables and tofu. In New Zealand, oxtail is widely available from supermarkets and butchers.
Pampanga: The most elaborate version with oxtail, tripe, banana blossom, and eggplant. Served with sauteed bagoong alamang.
Metro Manila: Often simplified to oxtail or beef shank with eggplant, string beans, pechay, and banana blossom.
Visayas: Some versions combine peanuts and coconut milk for a richer, creamier sauce.
Recipe Card
Kare-Kare with UmamiBee Dish Lifter and Sarsarap Fermented Mushroom Sauce as Sarsa
Preparation Time: 20 minutes
Cooking Time: 2 to 2.5 hours (45 to 50 minutes in pressure cooker)
Serves: 6 to 8
Tools needed: Large stockpot or pressure cooker, wooden spoon, sharp knife, blender or food processor for peanut paste.
Ingredients
1.2kg oxtail pieces or beef short ribs
2 (30g) tablespoons UmamiBee Dish Lifter (Umami Paste)
1 cup (140g) roasted peanuts, blended to a paste, or 4 tablespoons peanut butter
2 tablespoons achuete (annatto) powder or 3 tablespoons annatto oil
6 cups (1.5 litres) water or beef broth
2 tablespoons fish sauce, plus more to taste
2 medium (200g) eggplant, cut into thick rounds
200g string beans, cut into 5cm lengths
200g pechay (bok choy) or Chinese cabbage
200g banana blossom, optional
UmamiBee Sarsarap Fermented Mushroom Sauce to serve on the side
Instructions
Step 1. Brown oxtail on all sides in a large pot over high heat for 4 to 5 minutes. Remove and set aside.
Step 2. If using annatto seeds, fry in 3 tablespoons oil over low heat for 2 minutes until oil turns orange-red. Strain and discard seeds.
Step 3. Add annatto oil (or powder with oil) and UmamiBee Dish Lifter to the pot. Stir for 30 seconds.
Step 4. Return oxtail. Add broth and fish sauce. Bring to a boil then reduce to a very low simmer. Cover and cook for 1.5 to 2 hours until the meat is falling from the bone. (Pressure cooker: 45 to 50 minutes.)
Step 5. Stir in peanut paste gradually, stirring constantly. Simmer for 15 minutes until the sauce thickens to a creamy consistency.
Step 6. Add eggplant and banana blossom if using. Cook for 8 minutes.
Step 7. Add string beans. Cook for 4 minutes.
Step 8. Add pechay or bok choy. Cook for 2 minutes until just wilted.
Step 9. Taste and adjust with fish sauce. Serve over steamed rice with UmamiBee Sarsarap Fermented Mushroom Sauce on the side for everyone to mix in to taste.
Tips for Success
Toast the peanuts before grinding them. This single step transforms the peanut sauce. Toasting activates the Maillard reaction in the nut proteins and fats, producing hundreds of roasted, complex flavour compounds that raw peanuts simply do not have.
Always serve UmamiBee Sarsarap Fermented Mushroom Sauce on the side. Kare-Kare is traditionally served with bagoong; Sarsarap offers a different savoury finishing option. The salty, fermented contrast of the Sarsarap Fermented Mushroom Sauce is what makes the mild peanut sauce come fully alive. It is an optional variation for those who enjoy a mushroom-based accompaniment.
Use a pressure cooker to save time. The oxtail needs 1.5 to 2 hours of slow braising to become tender. A pressure cooker achieves the same result in 45 minutes. The collagen in the bones also converts to gelatin during this time, naturally enriching and thickening the broth.
Add peanut paste gradually. Stir it in slowly over medium heat. Adding it all at once can create lumps and cause the sauce to separate. Patience here gives you a smooth, velvety result.
Do not skip the annatto. The golden-orange colour from annatto is not cosmetic. It signals that the dish is properly made and visually it is what makes Kare-Kare look as extraordinary as it tastes.
Add vegetables in stages. Eggplant and banana blossom need longer than string beans, which need longer than leafy greens. Staggering means everything is perfectly cooked when you serve.
Common Questions
Can I use peanut butter instead of ground peanuts?
Yes. 4 tablespoons of peanut butter works well and saves time. Choose a natural peanut butter without added sugar for the most authentic flavour.
Can I make a vegetarian version?
Yes. Use jackfruit, tofu, or a combination of root vegetables as the protein. The peanut sauce and Sarsarap Fermented Mushroom Sauce sarsa provide all the depth you need without meat.
Why is my peanut sauce separating?
High heat causes the fat in the peanut paste to separate from the liquid. Keep the heat at medium-low once the peanut paste is added and stir regularly. If it separates, add a splash of broth and stir vigorously.
The sauce is too thick. How do I fix it?
Add beef broth or water a ladle at a time, stirring after each addition, until you reach your desired consistency. The sauce should be thick enough to coat the back of a spoon.
Where do I find oxtail in New Zealand?
Most New Zealand supermarkets and butchers stock oxtail. It is sometimes sold as ox tail sections. Asian grocery stores in Auckland and Wellington also reliably carry it.
Storage and Food Safety
Refrigerator: Store in an airtight container for up to 3 days. The peanut sauce thickens significantly when chilled. Add water or broth and stir over low heat when reheating. Freeze without vegetables for up to 2 months.
Reheat to 75°C. Stir gently during reheating as peanut sauce can separate if overheated.
Ingredient and nutrition notes
Per-serving nutrition values have not been calculated and verified for this recipe. Nutrient levels vary with ingredient brands, cooking yields and portion sizes. Check product labels for sodium and allergens, and follow safe food handling practices.
Ingredient and nutrition notes
Per-serving nutrition values have not been calculated and verified for this recipe. Nutrient levels vary with ingredient brands, cooking yields and portion sizes. Check product labels for sodium and allergens, and follow safe food handling practices.
MotherBee's Notes
Kare-Kare is traditionally paired with bagoong; Sarsarap can be offered as an alternative accompaniment. That salty, fermented contrast is what makes the peanut sauce sing. Serve it in a small bowl beside every plate and let everyone mix in as much as they want. And toast your peanuts. Every time. No exceptions. That one step is the difference between a good Kare-Kare and an unforgettable one.
#KareKare #FilipinoFood #UmamiBee #UmamiBeeNZ #AllAroundSauce #PeanutStew #FilipinoStew #PinoyFood #NewZealandFilipino #CelebrationFood
A note from MotherBee
My food science background taught me to look closely at how ingredients, heat, fermentation and time create flavour. UmamiBee brings that understanding into simple products that help home cooks make satisfying food quickly.
Cook with UmamiBee
Ready to try it? Find UmamiBee Sarsa Original in the UmamiBee store.
Comments