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    Home » Party

    Big Batch Kare-Kare with Beef (in Peanut Sauce)

    Published: Nov 27, 2022 by Nora Rey · This post may contain affiliate links · 2 Comments

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    Kare-Kare is always a highlight at Filipino parties. It's delicious and not complicated to make, though making a big batch may require some planning.

    If you want to learn more about the ingredients, FAQs, or tips on making this dish, you can read my post on Kare Kare with Beef Shank (in Peanut Sauce).

    Big Batch Kare-Kare with Beef (in Peanut Sauce) in an aluminum pan
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • More about Kare Kare
    • Other party recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Big Batch Kare Kare with Beef (in Peanut Sauce)
    Salt, pepper, and oil are not in the picture.

    Notes and substitutions

    • Beef: I used boneless shank and chuck roast. Boneless beef shank, also called shin, is a lean cut with collagen-rich connective tissue that takes longer to cook. Chuck roast is inexpensive, full of beefy flavor, and great for feeding a crowd.
    • Vegetables: You can also use banana blossoms (also known as banana hearts or flowers), napa cabbage, or okra.

    How to make this recipe

    (1)Dissolve 2 teaspoons of annatto powder in ¼ cup warm water. (2)Mix 2 tablespoons of cornstarch with ¼ cup water to make a slurry.

    Dissolving annatto powder and cornstarch separately in water.

    (3)Cut 6 pounds of beef into 1½-inch thick pieces. Separate the shank from chuck—the former will be cooked longer.

    Cutting up the meat into chunks.

    (4)Season meat with salt and pepper. Working in batches, sear them in a bit of oil over medium-high heat for about 2 minutes on each side. Transfer to a plate.

    Searing the meat in a Dutch oven.

    (5)Lower to medium heat and sauté 6 garlic cloves and 2 onions until softened. Add oil as needed.

    Sauteing onions and garlic in a Dutch oven.

    (6)Add the shank and about 10 cups of water.

    Adding water to the seared meat and aromatics in a Dutch oven.

    (7)Skim off the scum and fat that rise to the surface. Cover and simmer for about an hour.

    (8)Add the chuck and some salt; I used about 3 teaspoons of kosher salt (use less for table salt). Cover and simmer for about 2 hours until the meat is tender.

    Skimming off the fat and foam on the surface. Adding pieces of beef chuck into the mixture.

    (9)Blanch 1 pound of bok choy in boiling water for about a minute. You can add a pinch of baking soda to make them greener. Transfer to an ice bath (water+ice).

    Blanching bok choy in boiling water.

    (10)Blanch 1 pound of string beans for about 3 minutes until tender-crisp. Transfer to the ice bath. Drain and set them aside.

    Blanching string beans in the pot.

    (11)Fry 2 pounds of eggplant in oil until browned on both sides. Place them on paper towels to absorb excess oil. Set aside.

    Frying the eggplant in a skillet.

    (12)Using a fork, check if the meat is tender. (13)Add the annatto, 2 cups peanut butter, 1 cup ground peanuts, and 2 tablespoons sugar. Mix until the sauce is smooth.

    Checking the meat for tenderness using a fork. Adding peanut butter and crushed peanuts into the mixture.

    (14)Thicken the sauce with cornstarch slurry. Taste and adjust as needed.

    Adding cornstarch slurry into the mixture.

    (15)Arrange Kare-Kare with the vegetables in an aluminum pan or a dish of your choice.

    Arranging Big Batch Kare-Kare with Beef (in Peanut Sauce) in an aluminum pan.

    Serve Kare-Kare with Beef (in Peanut Sauce) with a side of sautéed shrimp paste or bagoong alamang. It is quite salty so add sparingly.

    Big Batch Kare Kare with Beef (in Peanut Sauce) arranged in an aluminum pan.

    Frequently asked questions

    Can I make this ahead?

    Kare-Kare can be made a day in advance and kept in the refrigerator. The sauce tends to thicken as it cools, so you may need to thin it out with water when reheating. The vegetables are best prepared right before serving for the best flavor and texture.

    What size container should I use?

    I used a disposable (and reusable!) 5-quart aluminum foil pan measuring 13½ x 9⅝ x 2¾ inches. It is always easy and convenient, but you can use any dish of your choice.

    How can I store and reheat leftovers?

    You can keep leftovers in the refrigerator for another day or two. It is also important to consider how long they sat outside or on the counter. Reheat on the stove or in the microwave.

    More about Kare Kare

    Here are more frequently asked questions on Kare-Kare, including extra tips, troubleshooting, and other information.

    Other party recipes you may like

    • Breakfast Kamayan: A Twist to Kamayan Feast
    • Kamayan Feast: Bringing Together Family and Friends
    • Big Batch Salt and Pepper Shrimp
    • Big Batch Chili Garlic Shrimp

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Big Batch Kare-Kare with Beef (in Peanut Sauce)

    A highlight at Filipino parties, it is delicious and not complicated at all to make.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Filipino
    Diet: Gluten Free
    Prep Time: 30 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 30 minutes
    Servings: 16
    Calories: 594kcal
    Author: Nora Rey
    Cost: $30-$35

    Equipment

    • 6-quart Dutch oven or stock pot
    • Saucepan or pot
    • Skillet or frying pan
    • 5-quart aluminum foil pan with dimensions 13½ x 9⅝ x 2¾ inches

    Ingredients

    • 3 pounds boneless beef shank 1½-inch thick pieces
    • 3 pounds beef chuck roast 1½-inch thick pieces
    • 6 cloves garlic minced
    • 2 medium onions chopped
    • 1 pound Shanghai baby bok choy or pechay cut in half, if big
    • 1 pound string beans or sitaw cut into 2½-inch sections
    • 2 pounds eggplant cut into 1-inch thick sections
    • 2 teaspoons annatto powder dissolved in ¼ cup of warm water ;sub:annatto seeds
    • 2 cups unsweetened creamy peanut butter
    • 1 cup fried or roasted peanuts coarsely ground; sub:peanut butter
    • 2 tablespoons sugar
    • 2 tablespoons cornstarch or rice flour dissolved in ¼ cup of water
    • Sautéed shrimp paste or ginisang bagoong alamang to taste
    • Salt and pepper to taste
    • Neutral oil (canola, olive, or other vegetable oils)
    US Customary - Metric

    Instructions

    • Season meat with salt and pepper. Working in batches, sear in a bit of oil over medium-high heat for about 2 minutes on each side. Transfer to a plate, separating the shank from chuck—the former will be cooked longer.
    • Lower to medium heat, then sauté garlic and onions until softened. Add oil as needed.
    • Add the shank and about 10 cups of water. Cover and simmer for about an hour. Skim off the scum and fat that rise to the surface.
    • Add the chuck and some salt; I used about 3 teaspoons of kosher salt (use less for table salt). Cover and simmer for about 2 hours until the meat is tender.
    • Blanch bok choy in boiling water for about a minute. You can add a pinch of baking soda to make them greener. Transfer to an ice bath (water+ice).
    • Blanch string beans for about 3 minutes until tender-crisp. Transfer to the ice bath. Drain and set them aside.
    • Fry eggplant in oil until browned on both sides. Place them on paper towels to absorb excess oil. Set aside.
    • Add annatto, peanut butter, ground peanuts, and sugar when the meat is tender. Mix until the sauce is smooth.
    • Thicken the sauce with cornstarch slurry. Taste and adjust as needed.
    • Arrange Kare-Kare with the vegetables in an aluminum pan or a dish of your choice.
    • Serve with a side of sautéed shrimp paste or bagoong alamang. It is quite salty so add sparingly.

    Video

    Nutrition

    Calories: 594kcalCarbohydrates: 19gProtein: 44gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 117mgSodium: 446mgPotassium: 1029mgFiber: 5gSugar: 9gVitamin A: 1493IUVitamin C: 19mgCalcium: 106mgIron: 5mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!
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    Reader Interactions

    Comments

    1. Christina

      November 27, 2022 at 11:39 pm

      5 stars
      I am making this for our Christmas party potluck! Thank you so much!

      Reply
      • Nora Rey

        January 05, 2023 at 12:26 am

        Hello! I hope you guys like it!

        Reply

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