kare kare

This is a recipe for Kare-kare or ox tripe stew

Kare Kare

lbs oxtail (cut in 2 inch slices you an also use tripe or beef slices)

banana flower bud (sliced)

bundle pechay or bok choy

bundle string beans (cut into 2 inch slices)

eggplants (sliced)

peanuts

peanut butter

shrimp paste

34 Ounces water (about 1 Liter)

annatto seeds (soaked

rice

garlic

onion (chopped)

salt and pepper

In a large pot, bring the water to a boil

Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)

Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes

Add the toasted ground rice and simmer for 5 minutes

On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes

Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)

Add salt and pepper to taste

Serve hot with shrimp paste. Enjoy!

Slow Cooked Oxtail Kare-Kare is a traditional Filipino dish which features slow-cooked oxtail in a thick, tasty, savory peanut sauce with vegetables. The perfect comfort food for Autumn and Winter!

Slow Cooked Oxtail Kare Kare - Filipino Peanut Stew Recipe

kg Oxtail

water

annatto seed

water (for soaking annatto seed)

garlic (crushed)

onion (sliced)

eggplant

beans

pak choy

Mama Sita's Kare-Kare

vegetable oil

cornflour

salt (to taste)

The first step is to put the meat into the slow cooker with the 2 cups of water. Cover and leave on low for 8 hours or more.

In a jug, place 1 cup of water and the annatto seed. Allow to sit for at least an hour (or all day). The annatto seeds color the dish.

Preparation

Remove the oxtail from the slow cooker and reserve the liquid and meat in separate bowls.

Fry the onion and garlic in a heavy base casserole dish.

Add the shrimp paste to the onion mixture and cook gently for one minute.

Add the meat stock to shrimp mixture. Stir to combine.

Next add the eggplant and the beans to the casserole dish. Cover with a lid and allow simmer slowly until the eggplant is soft.

Strain the annatto seed liquid, keeping the water. Discard the Annatto seed.

Mix the cornflour with the red Annatto seed liquid.

Add the Mama Sita Kare Kare Sachet to the red liquid and stir until combined.

Once the eggplant has softened add the peanut butter to the casserole and stir until combined.

Return the meat to the stew and add the bok choy.

Gently stir sauce base through the ingredients in the casserole dish. Stir until thickened and serve with rice.

Method

Kare Kare is a classic Filipino stew that consists of tender, gelatinous cuts of beef with creamy pan-fried eggplant, crisp sitaw or string beans, and slightly sweet baby bok choy in a rich peanut sauce.  It gets its signature yellow-orange color from annatto and is traditionally served with bagoong alamang, an umami-rich fermented shrimp paste.  It does deserve its popularity, hearty and delicious, but it isn&#039;t hard to make at all!

Kare Kare with Beef Shank (in Peanut Sauce)

beef shank (see FAQ for substitution)

Salt and pepper (to taste)

Oil (canola, vegetable, or olive) (for searing & sautéing)

onion

annatto powder

(1 cup) creamy peanut butter

cup) peanuts

sugar

cornstarch or rice flour

Shanghai baby bok choy

Sautéed bagoong alamang

Prepare the ingredients: Mince the garlic and chop the onion.  Dissolve the annatto powder in a tablespoon of warm water.  Dissolve the cornstarch or rice flour in about 3 tablespoons of water to make a slurry.  Coarsely grind the peanuts in a food processor. Alternatively, you can place them in a zip-top bag and use a meat mallet or a rolling pin to crush them.

Prepare the vegetables:  You can do this ahead and keep them in the refrigerator until ready to use. Or make them while the meat is simmering away.Start by washing the sitaw or string beans, Shanghai baby bok choy, and eggplant.  Trim the ends of the sitaw and cut them into 2.5” sections.  Cut the bok choy in half lengthwise, if they are too big.  Be sure to rinse the bok choy under running water to remove the dirt from inside the stalks.  Trim the base, if dirty.Boil a pot of water for blanching.  To make your greens even greener, add a pinch of baking soda to the water.  Blanch the sitaw by plunging them in the boiling water for 2 minutes (or 3 minutes if you are serving them on the side).  Transfer to an ice bath (water+ice) to stop the cooking process.  Plunge the bok choy in the same boiling water for one minute.  Transfer to the ice bath. Drain and set them aside.Slice the eggplant diagonally into 1 inch-thick pieces.  Over medium-high heat, add some oil and fry the eggplant until browned on both sides.  Place them on paper towels to absorb excess oil and set aside.

Prepare the meat:  Trim off any excess fat from the beef shank.  Cut them into 1 ½ inch-thick pieces.

Cook: Season one side of the meat with salt and pepper.  Set a 4-quart stockpot with a lid or a Dutch oven of the same size to medium-high heat.  Add oil just enough to cover the bottom.  Place the meat in the oil, with enough spaces in between them.  Do not overcrowd – sear in batches.  Brown the meat on both sides but don&#39;t cook all the way through.  It will take 2-3 minutes on each side.  Add more oil as needed.  Transfer them to a plate and set aside.On the same pot, add oil (if needed) and sauté the garlic and onion until softened for about a minute.  Bring the meat back to the pot.  Add enough water to cover the meat, about 6 cups.  Stir it up and wait until it starts to boil.Skim off the scum and fat that rise to the surface using a large spoon or a skimmer.  Add some salt – I used about 1 ½ teaspoons of kosher salt (use less for table salt).  You can always add more later.  Lower the heat to medium-low.  Cover and let it simmer until the meat is tender for 2 hours or so.Using a fork, check if the meat is tender. Cook longer as needed. Add more water if necessary – there should be enough liquid left to cover all the meat.When the meat is tender, mix the annatto in.  Add the peanut butter, ground peanuts, and sugar.  Mix it up until the sauce becomes smooth.Add the cornstarch or rice flour slurry.  Mix it up and let it thicken for about a minute. Check the consistency – add more slurry if you want it thicker.  Consider that the sauce does get thicker as it cools.  Give it a taste – it has to be slightly sweet and just barely salty (the sautéed shrimp paste which will be added on later is already very flavorful).At this point, you can add some or all of the vegetables. You also have the option of serving the vegetables separately.  Once the vegetables are in, gently mix and turn off the heat.

Serve: This has to be enjoyed with a steaming bowl of rice and a side of sautéed bagoong alamang or shrimp paste. It is quite salty so add sparingly.

https://www.youtube.com/watch?v=aVHBhWdPaic

Kare Kare is a classic Filipino beef stew that consists of tender, gelatinous cuts of beef shank with creamy pan-fried eggplant, crisp sitaw, and slightly sweet baby bok choy in a rich peanut sauce.  It gets its signature yellow-orange color from annatto and is traditionally served with bagoong alamang, an umami-rich fermented shrimp paste.  It does deserve its popularity, hearty and delicious, but it isn't hard to make at all!

✅ PRINTABLE recipe at: https://www.recipesbynora.com/66/kare-kare-peanut-stew/

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ℹ️ Recipes by Nora - Easy, Delicious Filipino Food Recipes 

Filipino food is a fusion of different cuisines, with strong influences from Spanish, Chinese, and Americans. Learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.

Kare Kare (Beef Shank Stew with Vegetables in Peanut Sauce)

Beef Tripe Kare Kare

lbs. beef tripe (sliced)

Knorr Beef Cube

baby bok choy

eggplant (sliced)

annatto seeds

onion (minced)

garlic (minced)

glutinous rice flour

cooking oil

black pepper and shrimp paste (bagoong alamang to taste)

Combine 4 cups water and tripe in a pot. Boil for 1 hour. Discard water and set the tripe aside.

Boil 1 ½ cups water in a small pot. Add annatto seeds. Continue to boil for 2 minutes. Set aside.

Heat oil in a pot. Saute onion and garlic until onion softens.

Add tripe. Saute for 1 minute.

Pour annatto water into the pot while filtering using a kitchen sieve. Let boil.

Add Knorr Beef Cube. Stir and then add peanut paste. Pour remaining water. Boil for 8 minutes.

Combine rice flour and ¼ cup water. Stir until blended. Pour mixture into the pot. Stir and continue to cook until the texture of the sauce thickens based on your preference.

Add snake beans and eggplant. Cook for 5 minutes.

Add baby bok choy or pechay. Cook for 1 minute.

Season with ground black pepper.

Serve with bagoong alamang over warm rice.

https://www.youtube.com/watch?v=kT3ehpeibVs

Beef Tripe Kare Kare Recipe

ingredients:
2 lbs. beef tripe, sliced
1 piece Knorr Beef Cube
1 bunch baby bok choy
15 pieces snake beans, cut into 2-inch pieces
1 piece Chinese eggplant, sliced
1 ½ cup peanut, processed until smooth and creamy
½ cup annatto seeds
1 piece onion, minced
5 cloves garlic, minced
1 ½ tablespoons glutinous rice flour
6 cups water
3 tablespoons cooking oil
Ground black pepper and shrimp paste (bagoong alamang) to taste

procedure:
Combine 4 cups water and tripe in a pot. Boil for 1 hour. Discard water and set the tripe aside.
Boil 1 ½ cups water in a small pot. Add annatto seeds. Continue to boil for 2 minutes. Set aside.
Heat oil in a pot. Saute onion and garlic until onion softens.
Add tripe. Saute for 1 minute.
Pour annatto water into the pot while filtering using a kitchen sieve. Let boil.
Add Knorr Beef Cube. Stir and then add peanut paste. Pour remaining water. Boil for 8 minutes.
Combine rice flour and ¼ cup water. Stir until blended. Pour mixture into the pot. Stir and continue to cook until the texture of the sauce thickens based on your preference.
Add snake beans and eggplant. Cook for 5 minutes.
Add baby bok choy or pechay. Cook for 1 minute.
Season with ground black pepper.
Serve with bagoong alamang over warm rice.

#karekare #filipino #tripas

Kare-Kare (Tripe)

This is a version of Filipino kare-kare that makes use of crispy pork belly.

Crispy Kare-kare

pork

salt

bagoong alamang

Knorr Pork Cube

rice powder

pechay

string beans

banana blossoms (sliced)

Prepare the pork. Boil water in a large cooking pot. Add pork. Continue boiling for 35 minutes. Remove the pork from the pot and let it cook down. Rub salt all over and let it stay for 5 minutes.

Heat oil in a large pan. Once the oil gets really hot, fry the pork belly (skin side down). Note: BE CAREFUL! Splash 1 1/2 tablespoons of water on the oil every 3 minutes or until the skin gets golden brown and very crispy.

Flip the pork and continue frying until the opposite side turns golden brown. Remove pork from the cooking pot and place it over a wire rack to let the excess oil drip. Set aside.

Start to make the sauce. Grind the peanuts using a food processor until the texture becomes paste-like. Set aside.

Make annatto water by soaking annatto seeds in hot water for 5 minutes. Constantly stir until the water turns deep orange. Filter the water using a kitchen strainer. You may discard the seeds afterwards. Set aside.

Heat oil in a pan. Saute garlic and onion. Once the onion softens, add the peanut paste. Stir and cook for 1 minute.

Pour water and then stir until the mixture becomes smooth. Let the liquid boil.

Add Knorr Pork Cube and annatto water. Cover and continue cooking for 3 minutes. Remove the cover and cook until the mixture reduces to your desired consistency. Add toasted rice powder. Mix well. Turn off the heat. Make sure to cover the pot to keep the sauce warm.

Cook the vegetables by steaming. Arrange string bean, banana blossom, and eggplant on a steamer. Steam for 5 minutes. Add pechay and continue steaming for 2 to 3 minutes.

Assemble your crispy kare-kare by combining the sauce, steamed vegetables, and crispy pork in one plate. Serve with rice and bagoong alamang. Share and enjoy!

https://www.youtube.com/watch?v=mRIx4dQItpo

This video will show you how to cook crispy kare-kare.

Ingredients:

4 lbs. pork belly
5 cups water
3 tablespoons salt
3 cups cooking oil
1/2 cup bagoong alamang
 
Kare-Kare Sauce:
 
2 cups roasted peanuts
1 piece Knorr Pork Cube
1/2 cup annatto seeds
1 piece onion chopped
3 cloves garlic, minced
1 ½ tablespoons toasted rice powder
2 cups water
3 tablespoons cooking oil
 
Vegetable ingredients:
 
2 bunches pechay
1 piece eggplant sliced
12 pieces string beans
1 cup banana blossoms, sliced

Crispy Kare-Kare

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