Slow-Cooker Kare-Kare with Oxtail and Peanut Gravy Tips, FAQ & printable recipe

Tips for success

For the best texture, sear the oxtails before slow cooking. This adds a deep, caramelized flavor that enhances the overall dish. Use a large skillet over high heat and work in batches to avoid overcrowding, which can steam the meat instead of browning it.

Toasting the ground rice is essential for the authentic taste and thickness of Kare-Kare. Toast the rice in a dry skillet over medium heat, stirring constantly, until it turns light golden and smells nutty.

Let it cool completely before grinding to a fine powder. This step takes only a few minutes but makes a big difference.

Variations

• Chicken Kare-Kare: Substitute bone-in chicken thighs for oxtails. Cook on LOW for 4–5 hours, or until the chicken is cooked through and tender. Reduce the cooking time for the vegetables to 15–20 minutes, as they will cook faster with chicken.
• Vegetable Kare-Kare: Omit the meat and increase the vegetables: use extra eggplant, bok choy, and add green beans or pechay. Cook the annatto-peanut broth on LOW for 2 hours to develop flavor, then add the vegetables for the last 30 minutes.
• Spicy Kare-Kare: Add 1–2 chopped bird's eye chilies or a teaspoon of chili flakes to the slow cooker along with the other ingredients. For extra heat, serve with a side of chili-garlic sauce.
• Beef Short Rib Kare-Kare: Use beef short ribs instead of oxtails. They have a similar richness and become incredibly tender after 8 hours on LOW. Trim excess fat before cooking to avoid a greasy sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken; add a little stock when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until piping hot. Add a splash of beef stock or water if the sauce is too thick.

Store leftover Kare-Kare in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious the next day. When reheating, add a little beef stock or water to loosen the sauce, as it will thicken as it sits.

This Kare-Kare can be made up to 2 days ahead. Prepare the recipe as directed, let it cool completely, then refrigerate.

Reheat gently on the stovetop or in the microwave, adding a splash of stock if needed. The vegetables may soften slightly upon reheating, but the flavor will be just as good.

Serving ideas

Serve the Kare-Kare hot over steamed white rice, with a generous spoonful of the thick peanut gravy over the top.

Add a dollop of sautéed shrimp paste (bagoong) on the side, so each person can add as much as they like. The salty, pungent bagoong balances the rich, nutty sauce beautifully.

For a complete Filipino feast, serve Kare-Kare alongside other dishes like crispy pata or grilled fish. It also pairs well with a simple cucumber salad to add freshness.

The stew is hearty enough to be a main course on its own, and the leftovers make a fantastic lunch the next day.

Frequently asked questions

Recipe card

Slow-Cooker Kare-Kare with Oxtail and Peanut Gravy

Prep 20 minCook 8 hTotal 8 h 20 minServes 6

Ingredients

• 3 lb beef oxtails, trimmed
• 1/2 cup annatto seed water
• 1/2 cup creamy peanut butter
• 1/4 cup toasted ground rice
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups beef stock
• 2 medium eggplants, cut into chunks
• 4 stalks bok choy, halved
• Sautéed shrimp paste (bagoong), for serving
• Steamed white rice, for serving

Instructions

1. Place the beef oxtails in the slow cooker insert. Add the annatto seed water, creamy peanut butter, toasted ground rice, chopped onion, minced garlic, and beef stock. Stir gently to combine everything into a smooth, orange-tinted liquid.
2. Cover the slow cooker and cook on LOW for 8 hours, until the oxtails are fall-off-the-bone tender and the gravy has thickened. Avoid lifting the lid during cooking to maintain steady heat. Let it rest for 3 minutes before slicing.
3. Add the eggplant chunks and bok choy halves to the slow cooker. Gently push them into the hot gravy. Cover and cook on HIGH for 20–30 minutes, until the eggplant is tender and the bok choy is wilted but still bright.
4. Spoon the kare-kare over steamed white rice. Serve with a side dollop of sautéed shrimp paste (bagoong) for a salty contrast.

Contains: peanuts, crustaceans, gluten, soy

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

25 g

Fat

45 g

Automatic estimate from the ingredient list, not laboratory-verified.