Fusion Recipe: Kare-Kare Oxtail Stew with Peanut-Crusted Dumplings

 

This dish is a luxurious fusion that elevates the classic Filipino Kare-Kare stew by pairing it with savoury, Australian-inspired dumplings. Kare-Kare is traditionally a rich, deeply savoury oxtail and vegetable stew thickened with roasted peanuts and rice flour.¹ In this modern version, the creamy, umami-rich stew base remains true to its Filipino roots, but the traditional serving of plain white rice is replaced by tender, slow-cooked suet dumplings that are coated in a crunchy peanut crust before being simmered in the sauce. The result is a comforting, hearty, and texturally complex main course perfect for a cold weather celebration.

Kare-Kare Oxtail Stew with Peanut-Crusted Dumplings

This recipe features tender, slow-cooked oxtail in a traditional Filipino peanut stew, accompanied by savoury, quick-cooking suet dumplings for a fusion twist.

Ingredients

For the Kare-Kare Oxtail Stew

• 1.5 kg Oxtail, cut into 2-inch pieces
• 2 tbsp Vegetable Oil
• 1 large Onion, sliced
• 4 cloves Garlic, minced
• 1/2 cup Peanut Butter (smooth, unsweetened is best)
• 1/2 cup Toasted Ground Peanuts (plus extra for garnish)
• 2 tbsp Annatto powder dissolved in 1/4 cup warm water (or 1/4 cup Annatto oil)
• 3 tbsp Toasted Rice Flour (or plain flour)
• 1 L Beef Stock
• 1 small Eggplant, sliced
• 1 bunch Bok Choy or Cabbage, roughly chopped²
  
• 1 bunch Green Beans, trimmed
• Salt and Pepper to taste
• 1/2 cup ³ Bagoong (fermented shrimp paste), served on the side⁴
  

For the Peanut-Crusted Dumplings

• 100 g Self-Raising Flour
• 50 g Beef Suet (or cold butter, grated)
• 4-5 tbsp cold water
• 1/4 tsp Salt
• 1/2 cup Crushed Roasted Peanuts (unsalted)
• 1 Egg white, lightly beaten

Instructions and Method

1. Prepare the Oxtail (Pressure Cooker/Slow Cooker Method Recommended)

1. Brown the Oxtail: Season the oxtail pieces with salt and pepper. In a large pot or pressure cooker, brown the oxtail in oil in batches until deeply coloured. Remove and set aside.
2. Sauté Aromatics: In the same pot, sauté the onion until softened, then add the garlic and cook for 1 minute until fragrant.
3. Simmer: Return the oxtail to the pot. Add the beef stock and bring to a boil. Skim any impurities. Reduce heat, cover, and simmer until the oxtail is very tender:
• Pressure Cooker: 45 to 60 minutes.
• Stovetop: 2.5 to 3 hours.

2. Create the Kare-Kare Base

1. Thicken the Sauce: Once the oxtail is tender, skim some of the excess fat from the liquid. In a separate bowl, whisk the peanut butter, ground peanuts, annatto solution, and rice flour with a little hot broth until smooth.
2. Add Flavour: Pour the peanut mixture into the pot, stirring well to combine. Simmer gently for15 minutes, stirring occasionally to prevent the bottom from scorching, until the sauce has thickened to a gravy consistency. Check and adjust seasoning.

3. Prepare and Cook the Dumplings

1. Make the Dough: In a medium bowl, combine the self-raising flour and suet (or grated butter) with salt. Use your fingertips to rub the suet into the flour until the mixture resembles coarse breadcrumbs.
2. Form: Add the cold water gradually, using a knife to mix, until a soft, pliable dough forms. Do not overwork.
3. Crust: Divide the dough into 8 to10 even balls. Roll each ball first in the egg white, and then immediately into the bowl of crushed roasted peanuts, pressing gently to ensure a thick coating.
4. Simmer Dumplings: Gently drop the peanut-crusted dumplings into the simmering Kare-Kare sauce. Cover the pot and simmer for 15 to 20 minutes. They will swell and become light and fluffy. Do not lift the lid during the first 10 minutes.

4. Add Vegetables and Serve

1. Cook Vegetables: With 5 minutes left of the dumpling simmering time, stir in the green beans and sliced eggplant. Add the bok choy/cabbage just before serving, allowing it to wilt briefly.
2. Garnish: Serve the stew hot, making sure each bowl has oxtail and a peanut-crusted dumpling. Garnish with additional crushed peanuts and serve the Bagoong (shrimp paste) on the side for diners to season their own portion.⁵
   
   

Tips for Success

• Oxtail Tenderness: The key to great Kare-Kare is extremely tender oxtail. If you don't have a pressure cooker, ensure you give the meat ample time to fall easily off the bone.
• The Peanut Crust: Use unsalted roasted peanuts for the best flavour. Crushing them coarsely provides the perfect textural contrast to the smooth stew and soft dumplings.
• Toasting Rice: To make the traditional toasted rice flour, simply toast plain white rice in a dry pan until golden brown, then grind it into a powder.⁶ This adds a subtle earthy flavour and extra thickening power.
  
• Bagoong is Crucial: Serving the fermented shrimp paste (Bagoong) on the side is non-negotiable for authenticity. The savoury, salty paste is meant to be stirred into the rich, slightly sweet Kare-Kare to balance the flavour profile.