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    Home » Beef Recipes

    Kare Kare Recipe

    Published: Oct 17, 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. · 14 Comments

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    Kare-Kare is a classic Filipino stew known for its signature yellow-orange color and rich, creamy peanut sauce. This hearty dish is served with a savory shrimp paste that adds a unique depth of umami. Not only is it delicious, but it's also surprisingly easy to prepare!

    Kare Kare with beef shank served with rice on a plate with a side of sauteed shrimp paste, more rice, a fork, knife, and napkin.
    Jump to:
    • What is Kare Kare?
    • Ingredients you'll need
    • How to make this recipe
    • Recipe FAQs
    • Kare-Kare Variations
    • More about Kare-Kare
    • Other beef recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Kare Kare?

    Kare-Kare is a beloved Filipino stew that's traditionally made with oxtail, tripe, and vegetables, simmered in a peanut sauce thickened with ground rice.

    The sauce gets its distinctive yellow-orange hue from annatto seeds. This hearty dish is typically served with bagoong alamang, which is a pungent shrimp paste that really amps up the umami flavor.

    Ingredients you'll need

    Individual ingredients for kare-kare with beef shank in individual containers.
    Oil (for searing and sautéing) and ground pepper are not in the picture.

    Notes and substitutions

    • Boneless beef shank (or shin): This is a lean cut with plenty of collagen-rich connective tissue. Beef chuck makes a good substitute. Oxtail is traditionally used, but it is fatty and expensive for the small amount of meat it contains.
    Three boneless beef shank rounds on a cutting board.
    Boneless beef shank
    • Annatto powder (or achiote): Its subtle earthy flavor will not affect the taste of the dish. It is mainly used as a natural food dye rather than a spice.
    • Roasted or Fried Peanuts: Ground peanuts add texture and richness to the sauce. If you want to skip the extra step, just use more creamy peanut butter instead.
    • Yardlong beans (or sitaw): Also known as Chinese long beans, this legume has long, slender edible pods. Feel free to substitute with green beans or string beans.
    • Shanghai bok choy: This leafy Chinese cabbage tastes sweeter than regular bok choy called pechay in the Philippines. Choose whichever is available to you.
    • Eggplant: If you are in the US, use Japanese or Chinese eggplant. They're known for their thin skin, fewer seeds, and sweeter flesh compared to other varieties.
    • Vegetable options: You can also use puso ng saging (also known as banana blossom or banana heart), napa cabbage, and okra.
    • Sautéed shrimp paste (or ginisang bagoong alamang): It is a salty, umami-rich condiment that brings the dish together. Get the sautéed variety, not the pink/raw version.
    Two kinds of sauteed shrimp paste in jars.

    How to make this recipe

    Step 1: Start by trimming any excess fat from 3 pounds of boneless beef shank.

    Step 2: Cut the meat into 1½-inch thick pieces and season them with salt and pepper.

    Trimming excess fat from beef shank round with a knife. Cutting the meat into sections on a cutting board.

    Step 3: Heat a bit of oil over medium-high and sear the meat for about 2 minutes on each side. Once done, transfer it to a plate.

    Step 4: Turn the heat down to medium and sauté 3 garlic cloves and 1 onion until they soften, about a minute or so.

    Seared pieces of meat in oil and a piece being lifted off the pot with tongs. Sauteing garlic and onion in a pot.

    Step 5: Add the meat and enough water to cover them, about 6 cups. Feel free to use beef broth for more flavor. Let it come to a boil.

    Step 6: Skim off the scum and fat that rise to the surface. Add salt—I used about 1½ teaspoons of kosher salt (use less for table salt). Cover and simmer until the meat is tender, about 2 hours.

    Pouring water over the meat in the pot. Skimming scum and fat off the surface using a skimmer.

    Step 7: Blanch 8 ounces of yardlong beans in boiling water for about 2 minutes.

    Step 8: Then, transfer the vegetables to an ice bath (water+ice).

    Taking sitaw or string beans out of the boiling water and transferring into an ice bath.

    Step 9: Blanch 8 ounces of bok choy for a minute.

    Step 10: Transfer the vegetables to the ice bath. Then, drain the vegetables.

    PRO TIP: To make your greens even greener, add a pinch of baking soda to the boiling water.

    Shanghai bok choy in boiling water, then into an ice bath.

    Step 11: In a skillet, add a bit of oil and fry a pound of eggplant over medium-high heat until browned on both sides. Dry them on paper towels to absorb excess oil.

    Frying the eggplant.

    Step 12: Use a fork to check if the meat is tender.

    Step 13: In a small bowl, dissolve 1 teaspoon of annatto powder in 2 tablespoons of warm water. You can also use annatto seeds steeped in hot water.

    Checking if meat is tender using a fork. Mixing annatto powder with water in a bowl.

    Step 14: Add the annatto, 1 cup creamy peanut butter, ½ cup ground peanuts, and 1 tablespoon sugar. Stir until the sauce is smooth, then thicken with slurry (1 tablespoon cornstarch or rice flour with 2 tablespoons water).

    Step 15: Taste the sauce and adjust as needed.

    Adding sugar to a pot of stew. Scooping the sauce from the pot using a spoon.

    Step 16: Add the vegetables and turn off the heat, so they don't overcook.

    Stirring the pot of stewed meat and vegetables.

    Enjoy your Kare-Kare with a steaming bowl of rice or Sinangag (garlic fried rice), and a side of sautéed shrimp paste. It is quite salty so add sparingly.

    If you are feeding a crowd, check out this Kare-Kare recipe perfect for a large group.

    Piercing a piece of meat with a fork in a plate with rice and Kare Kare.

    Recipe FAQs

    Why is kare-kare orange?

    The yellow-orange color of kare-kare comes from annatto powder or seeds. They have a very mild earthy flavor that doesn't really change the taste of the dish.

    Is there a substitute for peanut butter in Kare-Kare?

    If you are allergic to peanuts or simply don't care for them, there isn't a direct substitute that will replicate its unique flavor. You might enjoy exploring other stews like Korean Beef Stew, which has a savory soy sauce base similar to Adobo, or go for tomato-based stews like Caldereta or Pochero, which have their own rich and hearty flavors.

    What other vegetables can I use for kare-kare?

    Kare-Kare traditionally contains banana blossoms (also known as banana hearts or flowers). It has a neutral taste and a fleshy, fibrous texture that absorbs flavors. You can also use napa cabbage and okra.

    Kare-Kare Variations

    • Beef Kare-Kare: Instead of oxtail, beef shank or other cuts may be used.
    • Seafood Kare-Kare: This version may come with shrimp, crab, squid, and mussels.
    • Chicken Kare-Kare: A lighter option that uses various chicken cuts.
    • Vegetarian Kare-Kare: A meatless version that may include tofu, mushrooms, and a variety of vegetables.
    • Pork Kare-Kare: Some variations use pork hocks or pork belly, which provide a different texture and flavor profile.
    • Lechon Kawali Kare-Kare: Deep-fied crispy pork belly or its air-fried version replaces traditional meats.

    More about Kare-Kare

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

    Other beef recipes you may like

    • Beef Mechado on a plate.
      Beef Mechado
    • Burger Steak topped on a rice on a plate.
      Burger Steak Recipe
    • Bulalo with corn and veggies in a bowl.
      Bulalo Recipe
    • Ampalaya con Carne in a bowl.
      Ampalaya con Carne Recipe
    Phone showing how to tag me on Instagram.

    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

    Kare kare (Peanut Stew) in a bowl.

    Kare-Kare

    A classic Filipino stew known for its yellow-orange color and thick, savory peanut sauce.
    5 from 10 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 20 minutes minutes
    Cook Time: 2 hours hours 30 minutes minutes
    Total Time: 2 hours hours 50 minutes minutes
    Servings: 8
    Calories: 565kcal
    Author: Nora Rey
    Cost: $15-$17

    Equipment

    • 4.5-quart Dutch oven or a heavy-bottomed pot
    • Pot (for blanching vegetables)
    • Skillet

    Ingredients

    • 3 pounds boneless beef shank 1½-inch thick pieces (see note)
    • 3 cloves garlic minced
    • 1 medium onion chopped
    • 1 teaspoon annatto powder dissolved in 2 tablespoons warm water; sub:annatto seeds (see note)
    • 1 cup unsweetened creamy peanut butter (see note)
    • ½ cup fried or roasted peanuts coarsely ground (see note)
    • 1 tablespoon sugar
    • 1 tablespoon cornstarch or rice flour dissolved in 2 tablespoons water
    • 8 ounces yardlong beans or sitaw cut into 2½-inch sections (see note)
    • 8 ounces Shanghai baby bok choy cut in half, if big (see note)
    • 1 pound eggplant cut into 1-inch thick sections (see note)
    • Sautéed shrimp paste or ginisang bagoong alamang (see note)
    • Salt and pepper to taste
    • Neutral-flavored oil (canola, olive, or other vegetable oils) for searing & sautéing
    US Customary - Metric

    Instructions

    • Season meat with salt and pepper. Over medium-high heat, sear in a little oil for about 2 minutes on each side. Transfer to a plate.
    • Reduce to medium heat, then sauté garlic and onion until softened for about a minute.
    • Add the meat and enough water to cover them, about 6 cups. Let it come to a boil.
    • Skim off the scum and fat that rise to the surface. Add some salt—I used about 1½ teaspoons of kosher salt (use less for table salt).
    • Cover and simmer until the meat is tender, about 2 hours.
    • Blanch yardlong beans in boiling water with a pinch of baking soda for about 2 minutes. Transfer to an ice bath (water+ice).
    • Blanch bok choy for a minute. Transfer to the ice bath. Drain the vegetables.
    • In a skillet, fry the eggplant over medium-high heat until browned on both sides. Place them on paper towels to absorb excess oil.
    • Add annatto, peanut butter, ground peanuts, and sugar when the meat is tender. Mix until the sauce is smooth.
    • Thicken the sauce with cornstarch or rice flour slurry. Taste and adjust as needed.
    • Add the vegetables and turn off the heat so they don't overcook.
    • Serve with a side of sautéed shrimp paste. It is quite salty so add sparingly.

    Notes

    • Boneless beef shank (or shin): Beef chuck makes a good substitute. Oxtail is traditionally used, but it is fatty and expensive for the small amount of meat it contains.
    • Annatto powder (or achiote): Its subtle earthy flavor will not affect the taste of the dish. It is used as a natural food dye rather than a spice.
    • Roasted or fried peanuts: Ground peanuts add texture and richness to the sauce. Don't feel like doing the extra step? Use more creamy peanut butter instead.
    • Vegetable options: You can also use puso ng saging (banana blossom), napa cabbage, or okra.
    • Sautéed shrimp paste (or ginisang bagoong alamang): It is a salty, umami-rich condiment that brings the dish together. Get the sautéed variety, not the pink/raw version.
     

    Nutrition

    Calories: 565kcalCarbohydrates: 18gProtein: 41gFat: 39gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 129mgSodium: 840mgPotassium: 961mgFiber: 6gSugar: 8gVitamin A: 1476IUVitamin C: 19mgCalcium: 125mgIron: 4mg
    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.

    Learn more about me →

    Reader Interactions

    Comments

    1. AIMEE EYMER

      November 09, 2024 at 6:19 pm

      Hi! I have been looking for the ginisang bagoong alamang or sauteed shrimp paste at my local international stores and have not been able to find either product. I did find shrimp paste in bean oil. Will this work as a substitute or is there something else I should try?

      Thank you!
      Aimee

      Reply
      • Nora Reyes

        December 09, 2024 at 6:54 pm

        Hi Aimee! Great question. I’ve actually had the same issue finding sauteed shrimp paste lately and realized there seems to be a shortage of it. Kare-kare can sometimes taste a bit bland without it to enhance the flavor, but there are ways to work around it. You can make the sauce more flavorful by adding a bit of umami-rich fish sauce during cooking. The shrimp paste in bean oil you found could also work, though I haven’t personally tried it. If you decide to use it, try sautéing a small amount into the dish, and if you like the flavor, you can add more of the sauce as you eat. I hope this helps—let me know how it turns out!

        Reply
    2. Danny

      October 20, 2023 at 5:17 am

      5 stars
      I love searching here because they're always so detailed, every time I have a question i find the answers right there! Plus everything is guaranteed yummy!

      Reply
      • Nora Reyes

        October 21, 2023 at 9:15 pm

        Hi Danny, thank you so much for your kind words!

        Reply
    3. jomelyn

      February 02, 2022 at 10:52 am

      5 stars
      This kare kare look’s absolutely delicious and savory. your instructions are very detailed.

      Reply
      • Nora Rey

        July 22, 2023 at 8:39 pm

        Thank you so much! I'm thrilled to hear that you find the Kare Kare enticing and the instructions helpful. I hope you enjoy making it!

        Reply
    4. Tin

      November 24, 2021 at 5:15 am

      5 stars
      my fave!! can’t wait to try this!

      Reply
      • Nora

        November 26, 2021 at 7:48 pm

        Thank you. I hope you like it.

        Reply
    5. Eds Lynx

      September 16, 2021 at 11:19 am

      5 stars
      Mouthwatering Filipino Dish!!!

      Reply
    6. Chato

      September 16, 2021 at 10:10 am

      5 stars
      Yum

      Reply
      • Yolanda

        November 16, 2022 at 10:51 pm

        5 stars
        Delicious! Bravo! Thanks for the recipe.

        Reply
        • Nora Rey

          January 05, 2023 at 12:40 am

          Thank you, Yolanda! =)

          Reply
    7. Donna

      September 16, 2021 at 9:49 am

      5 stars
      I particularly love how u prep the veggies in this recipe… and the flavors ..so savory!

      Thanks Nora

      Reply
      • Nora

        November 26, 2021 at 7:51 pm

        Yes, worth the effort. Thanks for noticing.

        Reply
    5 from 10 votes (3 ratings without comment)

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