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Cooking Time: 4:50 hr(s)

Serves: 4

Main Ingredients: Oxtail

Cooking Style: Boiled

Collection: All-time favorites

Difficulty: Intermediate


  1. Place meat in a medium-sized pot and add water. Bring to a boil. Turn off heat and discard broth.
  2. In the same pot, add water, ginger, and pre-boiled meat. Bring to a boil and simmer until fork tender. Set aside 2.5 cups broth.
  3. In a pan, saute garlic and onions until fragrant. Add the broth.
  4. Add the Mama Sita’s Kare-kare Mix and mix well until completely dissolved. Add the Mama Sita’s Batuan Puree and stir well.
  5. Add the boiled meat. Bring to a boil and simmer. Add the long green chili and pechay.
  6. Continue cooking until the vegetables are tender. Season with patis.
  7. Garnish with chopped spring onions just before serving.





Pre-boiling meat

3 cups

500 g

Ox tail, cleaned and washed

2 cups

500 mL


For boiling until tender

4 cups

1 L


1 pc

20 g

Ginger, sliced


2 tbsp

30 mL

Cooking oil

3 cloves

9 g

Garlic, minced

1 pc

30 g

Red onion, sliced

2.5 cups

750 mL

Oxtail broth

1 pouch

57 g

Mama Sita’s Kare-kare Mix

5 tbsp

75 g

Mama Sita’s Batuan Puree

1 pc

8 g

Long green chili

1 pinch

Ground black pepper

1 bunch

150 g

Pechay tagalog, washed and 150 g bottom part sliced off (optional)

Patis to taste

1 tbsp

2 g

Spring onions, chopped

See Also:

All-time favorites
Cooking Style: Boiled