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.
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Ingredients you'll need
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.
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.
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.
Step 5: Lower to medium heat and sauté 6 garlic cloves and 2 onions until softened. Add oil as needed.
Step 6: Add the shank and about 10 cups of water.
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.
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).
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.
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.
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.
Step 14: Thicken the sauce with cornstarch slurry. Taste and adjust as needed.
Step 15: Arrange Kare-Kare with the vegetables in an aluminum pan or a dish of your choice.
Serve your Big Batch Beef Kare-Kare with a side of sautéed shrimp paste or bagoong alamang. It is quite salty, so add sparingly.
Recipe FAQs
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.
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
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📖 Recipe
Big Batch Beef Kare-Kare
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)
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.
Janet says
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!
Nora Reyes says
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!
Christina says
I am making this for our Christmas party potluck! Thank you so much!
Nora Rey says
Hello! I hope you guys like it!