Oxtail stew made with Mama Sita’s Kare-kare Mix. Served with a variety of vegetables and often eaten with bagoong.

Tip: You may fry the eggplant in a small amount of oil to make it more flavorful.

Cooking Time: 340 hr(s)

Serves: 5-8

Main Ingredients: Oxtail

Cooking Style: Stewed

Collection: All-time favorites, Salo-salo

Difficulty: Intermediate


  1. Boil oxtail in water and simmer until meat is tender leaving about 1 ½ cups (375 ml) stock. Set aside.
  2. Sauté garlic and onion in oil. Add boiled oxtail and Mama Sita’s Kare-Kare Mix. Add the remaining stock. Stir and simmer for two minutes.
  3. Add eggplant and string beans. Simmer for three minutes. Stir once in a while to prevent the sauce from sticking to the pan.
  4. Add bok choy and simmer for two minutes or until the vegetables are done.
  5. Serve with bagoong alamang (sautéed shrimp paste)





1 pouch, dissolved in 1 cup (250 ml) water or stock

57 g

Mama Sita’s Kare-Kare Mix

1.1 lb

500 g


1 cup

250 g

Eggplant, cut diagonally about 1/4 inch thick

1 cup

250 g

Sitaw (long green beans), cut into 2 inch lengths

10 pcs

100 g


1 tbsp

15 g

Garlic, crushed

1 pc

60 g

Onion, sliced

1 tbsp

15 ml


8 cups

2 L


1/2 cup

125 g

Bagoong Alamang (sautéed shrimp paste)

See Also:

All-time favorites, Salo-salo
Cooking Style: Stewed