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).
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Ingredients you'll need
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.
(3)Cut 6 pounds of beef into 1½-inch thick pieces. Separate the shank from chuck—the former will be cooked longer.
(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.
(5)Lower to medium heat and sauté 6 garlic cloves and 2 onions until softened. Add oil as needed.
(6)Add the shank and about 10 cups of water.
(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.
(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).
(10)Blanch 1 pound of string beans for about 3 minutes until tender-crisp. Transfer to the ice bath. Drain and set them aside.
(11)Fry 2 pounds of eggplant in oil until browned on both sides. Place them on paper towels to absorb excess oil. Set aside.
(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.
(14)Thicken the sauce with cornstarch slurry. Taste and adjust as needed.
(15)Arrange Kare-Kare with the vegetables in an aluminum pan or a dish of your choice.
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.
Frequently asked questions
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.
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.
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
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📖 Recipe
Big Batch Kare-Kare with Beef (in Peanut Sauce)
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)
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.
Christina
I am making this for our Christmas party potluck! Thank you so much!
Nora Rey
Hello! I hope you guys like it!