There is something about kare-kare that excites Filipinos. For some, it’s the unctuous meat; others, the salty bagoong; for most, it’s the satisfaction that comes after a big bowl. Filling kare-kare is not for every day, but is a must-have at restaurants, where Filipinos treat themselves to one of their all-time favourites.
Kare-kare is traditionally made with oxtail. While this recipe uses a mix of meaty beef brisket and ribs for bones, one or the other can be used. You may find the peanut and rice sauce plain, but it is intentional; no kare-kare is complete without a dollop of bagoong (shrimp paste), which brings it all together.