We recently partnered with Chef Carlo Lamagna – one of Food & Wine’s Best New Chefs of 2021 – to bring you a classic Filipino slow-cook stew, just in time for the winter months. Cooked and served in our FINEX 5 Qt. Dutch Oven this recipe brings this time-honored Filipino comfort food to your table. Traditionally, the Kare-kare dish was designed to go from the fire or stove to the table – perfect for our Dutch Oven, with it’s Speed-Cool spring handles and visually striking design.



  • 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. 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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