Kare Kare (Filipino Beef Stew)
Kare Kare (Filipino Beef Stew) is a Filipino dish with rich and thick peanut sauce. The traditional recipe uses ox tail. Some uses ox tripe and ox tail. The recipe also contains several vegetables like eggplant, banana blossoms, bok choy, and string beans. A lightly browned toasted ground rice is added to make the thick sauce.
Traditional clay pot is used to cook Kare Kare. It also acts as the serving bowl after cooking. The best to enjoy this recipe is to match it with plain rice. Fermented shrimp paste enhances provides the unique flavor.
These days, there are other versions of Kare Kare. These versions has something to do with the meat ingredients. Traditionally, oxtail is used. Today, versions use beef, seafood, and pata.
Beef Kare Kare uses beef shank, beef chuck, or cartilage of the cow’s face. Seafood Kare Kare uses crabs, shrimps, squid, or mussels as its main component. Fish can also be used. Another version uses pata. Pata is the pig leg or pork hock. Most of Filipinos prefer pata because it is cheaper than beef. Pata also works well with other components because the thick, delicious sauce complements the meat and fat of the pata.
Preparation Time: 10 minutes
Cooking Time 2 hours & 30 minutes
Makes : 6 servings
You will need:
3 lbs oxtail cut in 2-inch slices (you may use tripe or beef slices)
1 bundle string beans, cut into 2-inch
1 bundle pechay (bok choy)
4 medium eggplants, sliced
1 piece small banana flower bud, sliced
1 cup ground peanuts
½ cup peanut butter
34 oz (1 liter) water
½ cup shrimp paste
½ cup toasted ground rice
½ cup annatto seeds, soaked in 1 cup of water*
1 onion, chopped
1 tablespoon garlic, minced
Salt and pepper to taste
How to Make Kare Kare
- In a large stew pot, bring the water to a boil.
- Add in the oxtail (or beef) and onions. Simmer for about 2 to 3 hours or until the meat is tender. It will take about 35 minutes if you use a pressure cooker.
- When meat is tender, put ground peanuts, peanut butter, and coloring (juice from annatto seed and water mixture). Simmer for about 5 to 7 minutes.
- Add toasted ground rice. Simmer for another 5 minutes.
- In a separate pan, saute garlic, and add banana flower, string beans, and eggplant. Cook for about 5 minutes.
- Transfer cooked vegetables to the large stew pot where other ingredients are.
- Put salt and pepper to taste.
- Serve hot and enjoy! Taste great with shrimp paste.
* You can substitute annatto seeds with ½ teaspoon turmeric and ½ teaspoon sweet paprika. If you want the color only, use 1 teaspoon of crushed safflower florets.
For a 6-gram serving: 934 calories, 24 g carbohydrates, 91 g protein, 53 g fat (16 g saturated fat), 368 mg cholesterol, 940 mg sodium, 444 mg potassium, 5 g fiber, 3 g sugar, 5.2% vitamin C, 14.7% calcium, 64% iron
Published in Panlasang Pinoy.
Image credit: Knorr