Filipino Beef Stew Kare-Kare
6 servings Kare-Kare is a classic Filipino stew known for its rich, savory peanut sauce and tender meat, often oxtail. This recipe provides a step-by-step guide to making authentic Kare-Kare, with options for using oxtail, beef stew meat, or even tripe for the adventurous cook. We'll walk you through preparing the... Read more ... vegetables, creating the signature sauce, and achieving that perfect melt-in-your-mouth texture. While traditionally made with banana blossoms (which you can add if you find them!), this version focuses on readily available ingredients. Get ready to enjoy a comforting and deeply flavorful dish that's a true staple of Filipino cuisine! This recipe makes about 6 servings. Read less x saved ChefLynn Cool Cook February 28, 2025 2 h.2 h,2/5 2 h. 2 h, 2/5 Ingredients: Kare Kare: 2 - 3 LB of oxtail (beef) (or beef tripe, or stew meat any combination or whichever you prefer)4 cups of beef stock1 cup of anatto water½ cup of peanut butter (creamy version)1 cup of peanuts - crushed2 - 3 TBSP of vegetable oil (adjust if needed)1 yellow onion - peeled and sliced5 - 8 cloves of garlic - peeled and minced1 eggplant - Cut into bite-sized pieces.10 OZ of green beans - Trim the ends and cut them into 2-inch pieces4 - 6 baby bok choy - halve or quarter it 2 - 3 LB of oxtail (beef) (or beef tripe, or stew meat any combination or whichever you prefer) 4 cups of beef stock 1 cup of anatto water ½ cup of peanut butter (creamy version) 1 cup of peanuts - crushed 2 - 3 TBSP of vegetable oil (adjust if needed) 1 yellow onion - peeled and sliced 5 - 8 cloves of garlic - peeled and minced 1 eggplant - Cut into bite-sized pieces. 10 OZ of green beans - Trim the ends and cut them into 2-inch pieces 4 - 6 baby bok choy - halve or quarter it Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Large Pot (8 QT or more)1x Colander1x 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Large Pot (8 QT or more) 1x Colander 1x Directions: 1. Prepare the Tripe if Using: Let’s start preparing Filipino Beef Stew Kare-Kare, including the tripe (if using). 1.1. Initial Blanching: If using tripe, blanch it first. This removes any lingering chlorine from the bleaching process. If using tripe, blanch it first. This removes any lingering chlorine from the bleaching process. 1.2. Salt Water Boil: Place the blanched tripe in a large pot. Cover it completely with water and add a couple of teaspoons of salt. Place the blanched tripe in a large pot. Cover it completely with water and add a couple of teaspoons of salt. 1.3. Boil and Rinse: Bring the water to a boil and cook the tripe for about 10 minutes. Drain the tripe and rinse it thoroughly under cold water. Bring the water to a boil and cook the tripe for about 10 minutes. Drain the tripe and rinse it thoroughly under cold water. 1.4. Cut into Strips: Cut the cleaned tripe into strips approximately 1 inch wide and 2-3 inches long. Set aside. Cut the cleaned tripe into strips approximately 1 inch wide and 2-3 inches long. Set aside. 2. Preparing the Vegetables and Aromatics: 2.1. Onion: Peel and slice the onion. Peel and slice the onion. 2.2. Garlic: Peel and mince the garlic. Peel and mince the garlic. 2.3. Eggplant: Cut the eggplant into bite-sized pieces. Cut the eggplant into bite-sized pieces. 2.4. Green Beans: Trim the green beans Then cut them into approximately 2-inch pieces. Trim the green beans Then cut them into approximately 2-inch pieces. 2.5. Baby Bok Choy: Wash the baby bok choy. Halve or quarter it, depending on the size of the heads. Wash the baby bok choy. Halve or quarter it, depending on the size of the heads. 3. Cooking the Filipino Beef Stew Kare-Kare: 3.1. Sear Oxtails (if using): If using oxtails, sear them in a pot (with a little oil) over medium-high heat until browned on all sides. Remove the oxtails and set them aside. If using oxtails, sear them in a pot (with a little oil) over medium-high heat until browned on all sides. Remove the oxtails and set them aside. 3.2. Sauté Aromatics: Add vegetable oil to the pot. Sauté the sliced onions for 2 – 3 minutes until they soften slightly. Add the minced garlic and sauté until fragrant (about 30 seconds to 1 minute). Add vegetable oil to the pot. Sauté the sliced onions for 2 – 3 minutes until they soften slightly. Add the minced garlic and sauté until fragrant (about 30 seconds to 1 minute). 3.3. Brown the Beef (if using ste meat or other cuts of beef): Add them to the pot now and cook until they develop some color. If using oxtails, return them to the pot with the onions and garlic. Add them to the pot now and cook until they develop some color. If using oxtails, return them to the pot with the onions and garlic. 3.4. Simmer the Beef (apply for all option: tripe, oxtails beef stew meat and other kinds of beef): Once the beef is browned, add the stock to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 1.5 to 2 hours (or 3 hours if using oxtails), or until the beef is tender. Once the beef is browned, add the stock to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 1.5 to 2 hours (or 3 hours if using oxtails), or until the beef is tender. 3.5. Create the Sauce: Add the annatto water, peanut butter, and crushed peanuts to the pot. Stir well until the peanut butter is fully melted and incorporated into the sauce. Taste and season with salt and pepper as needed. Add the annatto water, peanut butter, and crushed peanuts to the pot. Stir well until the peanut butter is fully melted and incorporated into the sauce. Taste and season with salt and pepper as needed. 3.6. Cook the Vegetables: Eggplant: Add the eggplant and cook for 5-7 minutes, stirring occasionally. Green Beans: Add the green beans and cook for 3-5 minutes. Bok Choy: Turn off the heat. Add the bok choy to the pot, placing it on top of the other ingredients. Cover the pot with a lid and let the bok choy steam for about 5 minutes, until the leaves are wilted. Eggplant: Add the eggplant and cook for 5-7 minutes, stirring occasionally. Green Beans: Add the green beans and cook for 3-5 minutes. Bok Choy: Turn off the heat. Add the bok choy to the pot, placing it on top of the other ingredients. Cover the pot with a lid and let the bok choy steam for about 5 minutes, until the leaves are wilted. Important: The green beans and the thicker stems of the bok choy should still have a slight crispness. Notes The shrimp paste adds amazing flavor to this dish. You can use it directly from the jar, or you can pan-fry it or microwave it briefly. Tripe is cow stomach; it’s an acquired taste. It doesn’t really have much flavor on its own, but it has a wonderful chewy texture. If you’re feeling adventurous, you should definitely try it! Traditionally, this dish also includes the heart of a banana blossom. If you can find it at a local Asian market, add it along with the eggplant. I usually include it, but I was unable to get it when I made the YouTube video, so I omitted it from this recipe. The shrimp paste adds amazing flavor to this dish. You can use it directly from the jar, or you can pan-fry it or microwave it briefly. Tripe is cow stomach; it’s an acquired taste. It doesn’t really have much flavor on its own, but it has a wonderful chewy texture. If you’re feeling adventurous, you should definitely try it! Traditionally, this dish also includes the heart of a banana blossom. If you can find it at a local Asian market, add it along with the eggplant. I usually include it, but I was unable to get it when I made the YouTube video, so I omitted it from this recipe. About the Author: ChefLynnCool Cook # 3 39 Followers Published Recipes: 23Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-08 Published Recipes: 23 Av. Recipe Evaluation: Location: Florida, USA Member since: 2024-09-08 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.