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    Home » Party Recipes

    Big Batch Beef Kare-Kare Recipe

    Published: Nov 27, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 4 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.

    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
    • Recipe FAQs
    • Filipino dessert ideas for your party
    • 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 a combination of boneless shank and chuck roast. Boneless beef shank, also called shin, is a lean cut with collagen-rich connective tissue perfect for slow cooking. Chuck roast is inexpensive, full of beefy flavor, and great for feeding a crowd.
    • Vegetables: You can also use banana blossom (also known as banana heart or flower), napa cabbage, or okra.

    If you want to learn more about the ingredients, FAQs, or tips on making this dish, don't miss out on my post on Beef Kare-Kare.

    How to make this recipe

    Step 1: Dissolve 2 teaspoons of annatto powder in ¼ cup warm water.

    Step 2: Mix 2 tablespoons of cornstarch with ¼ cup water to make a slurry.

    Dissolving annatto powder and cornstarch separately in water.

    Step 3: Cut 6 pounds of beef into 1½-inch thick pieces. Separate the shank from the chuck since the former requires longer cooking time.

    Cutting up the meat into chunks.

    Step 4: Season the 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.

    PRO TIP: To maximize flavor in your Kare-Kare, sear the beef to create a deep, brown crust. This critical step—known as the Maillard reaction—adds a complex, rich flavor.

    Searing the meat in a Dutch oven.

    Step 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.

    Step 6: Add the shank and about 10 cups of water.

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

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

    Step 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.

    Step 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.

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

    Blanching string beans in the pot.

    Step 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.

    Step 12: Using a fork, check if the meat is tender.

    Step 13: Add the annatto, 2 cups of peanut butter, 1 cup ground peanuts, and 2 tablespoons of sugar. Mix until the sauce is smooth.

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

    Step 14: Thicken the sauce with cornstarch slurry. Taste and adjust as needed.

    Adding cornstarch slurry into the mixture.

    Step 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 your Big Batch Beef Kare-Kare 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.

    Recipe FAQs

    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.

    Filipino dessert ideas for your party

    • Mango Sago: A creamy dessert soup with ripe mangoes and sago pearls.
    • Cathedral Window Gelatin: A chilled treat with colorful gelatin or gulaman cubes in a creamy gelatin base, resembling a stained glass window design.
    • Biko: A sticky rice cake with brown sugar and coconut milk, typically topped with a sprinkle of latik or caramelized coconut curds.
    • Maja Blanca: A creamy coconut pudding made with sweet corn kernels, coconut milk, and sweetened condensed milk, set into a gelatin-like consistency and sprinkled with toasted coconut or latik.
    • Sapin-Sapin: A layered glutinous rice and coconut milk dessert, with each layer flavored and colored differently, often including ube and jackfruit flavors.
    • Kutsinta: Chewy, jelly-like rice cakes made with lye water and annatto.

    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

    • Big batch of Salt and Pepper Shrimp.
      Big Batch Salt and Pepper Shrimp Recipe
    • Big Batch Asian Chili Garlic Shrimp in a tray.
      Big Batch Chili Garlic Shrimp Recipe

    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 of Beef Kare-kare on a tray.

    Big Batch Beef Kare-Kare

    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 minutes
    Cook Time: 3 hours hours
    Total Time: 3 hours hours 30 minutes 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 (see note)
    • 3 pounds beef chuck roast 1½-inch thick pieces (see note)
    • 6 cloves garlic minced
    • 2 medium onions chopped
    • 1 pound Shanghai baby bok choy or pechay cut in half, if big (see note)
    • 1 pound yardlong beans (sitaw) cut into 2½-inch sections (see note)
    • 2 pounds eggplant cut into 1-inch thick sections (see note)
    • 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 the chuck since the former requires longer cooking time.
    • 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 yardlong 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.

    Notes

    • Beef: I used a combination of boneless shank and chuck roast. Boneless beef shank, also called shin, is a lean cut with collagen-rich connective tissue perfect for slow cooking. Chuck roast is inexpensive, full of beefy flavor, and great for feeding a crowd.
    • Vegetables: You can also use banana blossom (also known as banana heart or flower), napa cabbage, or okra.

    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
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Janet

      October 10, 2023 at 8:42 am

      My friends and I miss home! So i will be hosting a Pinoy Thanksgiving soon, this is definitely one of the dishes i'll be making. Any other suggestions? Love your recipes!

      Reply
      • Nora Reyes

        October 11, 2023 at 12:29 am

        Hi Janet! That sounds like a wonderful idea! Please check out my kamayan post where you'll find some of the usual Filipino favorites. Thank you!

        Reply
    2. 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
    5 from 1 vote

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