Dinner · 150 min · filipino

Slow Kare-Kare with Bagoong

This is the kind of Filipino dinner you’ll make on repeat — oxtail and peanut butter, 150 minutes, big payoff. The macros do the talking: 55g protein, 18g carbs, and 36g fat in every 620-calorie serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Oxtail
• 3/4 cup Peanut butter
• 1/4 cup Ground toasted rice
• 1 Eggplant
• 1 bunch Long beans
• 1 bunch Bok choy
• 1 Onion
• 5 cloves Garlic
• 2 tbsp Fish sauce
• 1/2 cup Bagoong

Steps

1. Simmer the oxtail in salted water, 2 hours, until the meat surrenders off the bone and the broth turns silky with collagen — there is no shortcut worth taking here.
2. Sauté the onion and garlic in oil until the onion turns translucent and sweet, 6 minutes.
3. Stir in the peanut butter and ground toasted rice; cook 2 minutes, stirring, until it smells like a candy shop.
4. Ladle in 4 cups of the oxtail broth, whisking until completely smooth — lumps now mean lumps forever.
5. Add the oxtail meat and simmer 20 minutes, until the sauce thickly coats a spoon. Season with fish sauce; the sauce should taste nutty and savory, never flat.
6. Steam the eggplant, beans, and bok choy separately, 5 minutes, so they stay vivid against the brown sauce.
7. Serve the stew over rice with the vegetables arranged alongside and a dish of bagoong on the side — the salty funk against the mild peanut sauce is the whole architecture of the dish.

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