Kare Kare
This luscious Filipino beef and peanut butter stew will make a great addition to your kitchen repertoire. Traditionally made with oxtail and/or tripe this dish can be made with any beef or your choice of protein.
Equipment
- 1 large pot
- 1 colander or strainer
- Measuring cups
Ingredients
- 2-3 pounds oxtails, beef tripe, or stew meat any combination or whichever you prefer
- 4 cups beef stock
- 1 cup anatto water dissolved powder or seeds soaked in water
- 1/2 cup creamy peanut butter
- 1 cup crushed peanuts
- 2-3 tbsp vegetable oil
- 1 medium yellow onion
- 5-8 cloves garlic
- 1 medium eggplant
- 10 ounces green beans long beans if available
- 4-6 pieces baby bok choy
- bagoong - salted shrimp paste for serving
Instructions
- if using, blanch the tripe to clean any residual chlorine from the bleaching process. Place the tripe in a large pot and cover with water and a couple teaspoons of salt. Boil for about 10 minutes, strain and rinse well under cold water.
- Cut the tripe into strips about 1 inch wide by 2-3 inches long and set aside.
- Prep the vegetables - cut the eggplant into bite size pieces, the green beans into about 2 inch pieces, and the baby bok choy in half or quarters depending on size.
- If using oxtails sear them in a pot on all sides and set aside.
- Sauté the onions on vegetable oil for 2-3 minutes to soften slightly.
- Add the garlic and sauté until fragrant.
- If using stew meat or other cuts of beef add them now and cook to get some color. if using oxtails add them back in to the pot with the onion and garlic.
- Once the beef is browned add in the stock and bring that to a boil. Reduce it to a simmer and cook covered for 1.5-2 hours (3 if using oxtails) until the beef is tender.
- Add in the anatto water, peanut butter, and crushed peanuts stirring to melt the peanut butter into the sauce. Taste and add salt and pepper if needed.
- Once that is well combined add the eggplant and cook for 5-7 minutes stirring occasionally.
- Next add the green beans and allow them to cook for 3-5 minutes.
- Turn off the heat and add the bok choy on top. Cover with the lid and allow it to steam for about 5 minutes to wilt the leaves. The green beans and centers of the bok choy should still have a little crisp.
- Serve with shrimp paste and steamed rice on the side.
Notes
The shrimp paste adds amazing flavor to this dish. You can use it directly from the jar or pan fry it or microwave it lightly.
Tripe is cow stomach, it is an acquired taste. It really doesn't have much of a flavor but it has a wonderful chewy texture - if you're feeling adventurous you should definitely try it!
Traditionally this also has the heart of a banana blossom in it - if you can get that at a local asian market add it with the eggplant. I usually use it but was unable to get it when I made the YouTube video so I omitted it from this recipe.