Slow-Cooker Kare-Kare with Oxtail and Peanut Gravy

This slow-cooker Kare-Kare delivers the iconic Filipino oxtail stew with minimal effort. Beef oxtails simmer for hours in a velvety peanut and annatto gravy until they fall off the bone, then eggplant and bok choy join in for a hearty, comforting meal.

The slow cooker does all the work, turning simple ingredients into a rich, savory dish that tastes like it simmered all day on the stove. Serve it over steamed rice with a side of bagoong for the full experience.

Kare-Kare is a beloved Filipino stew known for its thick, nutty sauce and tender oxtails. This version uses a slow cooker to simplify the process, letting the collagen from the oxtails melt into the gravy for a luxurious texture.

The annatto seeds give the dish its signature orange hue, while toasted ground rice thickens the sauce naturally. With just a few minutes of prep, you can set the slow cooker and come back to a fragrant, hearty meal that's perfect for family dinners or special occasions.

Ingredients

Why this recipe works

Slow cooking is the key to this Kare-Kare. The low, gentle heat breaks down the connective tissue in the oxtails, releasing collagen that enriches the sauce and makes the meat incredibly tender.

Unlike stovetop methods that require frequent stirring and monitoring, the slow cooker maintains a steady temperature, allowing the flavors to meld without constant attention.

Toasting the ground rice before adding it to the stew is a traditional technique that adds a subtle nutty depth and helps thicken the gravy.

Combined with creamy peanut butter, the sauce becomes velvety and rich, coating every piece of meat and vegetable. The annatto water not only colors the dish but also imparts a mild, earthy flavor that balances the richness.

Notes and substitutions

Beef oxtails are the classic choice for Kare-Kare, but you can substitute with beef short ribs or shank if oxtails are hard to find. The key is to choose a cut with plenty of connective tissue, which will break down during the long cooking time. If using a leaner cut, reduce the cooking time to prevent drying out.

Annatto seed water is made by steeping annatto seeds in warm water for 10–15 minutes, then straining. You can also use annatto powder or achiote paste. Toasted ground rice is available at Asian markets, or you can make your own by toasting raw rice in a dry skillet until golden, then grinding it in a spice grinder.

• beef oxtails: beef short ribs or beef shank, cut into chunks — adjust cooking time as needed for tenderness
• annatto seed water: 1 teaspoon annatto powder dissolved in 1/2 cup warm water
• creamy peanut butter: natural peanut butter (unsweetened) or 1/2 cup ground roasted peanuts blended with a little stock
• bok choy: napa cabbage or pechay, added during the last 30 minutes

Equipment

• 6-quart slow cooker
• Large skillet
• Measuring cups and spoons
• Chef's knife
• Cutting board
• Wooden spoon
• Tongs