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!
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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
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.
- 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.
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.
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.
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.
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).
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.
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.
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.
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.
Step 16: Add the vegetables and turn off the heat, so they don't overcook.
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.
Recipe FAQs
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.
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.
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
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📖 Recipe
Kare-Kare
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
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.
AIMEE EYMER
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
Nora Reyes
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!
Danny
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!
Nora Reyes
Hi Danny, thank you so much for your kind words!
jomelyn
This kare kare look’s absolutely delicious and savory. your instructions are very detailed.
Nora Rey
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!
Tin
my fave!! can’t wait to try this!
Nora
Thank you. I hope you like it.
Eds Lynx
Mouthwatering Filipino Dish!!!
Chato
Yum
Yolanda
Delicious! Bravo! Thanks for the recipe.
Nora Rey
Thank you, Yolanda! =)
Donna
I particularly love how u prep the veggies in this recipe… and the flavors ..so savory!
Thanks Nora
Nora
Yes, worth the effort. Thanks for noticing.