RECIPE: Kare-Kare, Oxtail & Peanut Stew

FROM FINEX and Chef Carlo Lamagna of Magna – here in Portland



  • 2 oz vegetable oil
  • 3 lbs oxtail, cut into 2” sections
  • 1 lbs beef honeycomb tripe, sliced
  • 3 qt beef stock
  • 1 lbs onions, small dice
  • 3 Tbsp garlic, minced
  • ¼ C fish sauce
  • 5 Thai eggplant, halved
  • 2 heads bok choy, julienne
  • 2 C peanut butter, smooth
  • Salt and pepper to taste


  • 3 Tbsp annatto seed
  • 8 bay leaves


  1. Season oxtails with salt and pepper and let sit for at least 1 hr.
  2. Set your FINEX 5-Qt. Dutch Oven over heat. Add onions and garlic and sear until translucent. Return oxtail to pan and cover with stock.
  3. Bring liquid to a boil and skim any scum that comes to the top. Add tripe and lower to a simmer. Add sachet and fish sauce and allow to braise until tender, about 3-5 hours
  4. Remove braised meats from the liquid and whisk in peanut butter until fully incorporated. Adjust seasoning as needed.
  5. Return meats and add vegetables. Continue cooking until vegetables are tender. Serve with white rice.

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