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    Home » Beef

    Kare Kare with Beef Shank (in Peanut Sauce)

    Published: Oct 17, 2022 by Nora Rey · This post may contain affiliate links · 9 Comments

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    Kare-Kare with Beef Shank (in Peanut Sauce) is a classic Filipino stew with a signature yellow-orange color served with an umami-rich shrimp paste. It's hearty, delicious, and isn't hard to make at all! 

    If you are making it for a large group, check out my recipe for Big Batch Kare-Kare with Beef (in Peanut Sauce).

    You may also like Beef Caldereta, another flavorful stew with beef and vegetables in tomato sauce.

    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:
    • Ingredients you'll need
    • How to make this recipe
    • Frequently asked questions
    • More about kare-kare with beef shank
    • Other beef recipes you may like
    • 📖 Recipe
    • 💬 Comments

    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): It is a lean cut with 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 used as a natural food dye rather than a spice, like in Java Rice.
    • Roasted or Fried Peanuts (Adobong Mani): Ground peanuts add texture and richness to the sauce. Don't feel like doing the extra step? Use more creamy peanut butter instead.
    • Yardlong beans (or sitaw): Also known as Chinese long beans, this legume has long, slender edible pods.
    • 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 have thin skin, fewer seeds, and sweeter flesh than other varieties.
    • 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

    (1)Trim off excess fat from 3 pounds boneless beef shank. (2)Cut them into 1½-inch thick pieces. Season with salt and pepper.

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

    (3)Over medium-high heat, sear the meat in a bit of oil for about 2 minutes on each side. Transfer to a plate. (4)Reduce to medium heat, then sauté 3 garlic cloves and 1 onion until softened for about a minute.

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

    (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.

    (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.

    (7)Blanch 8 ounces of yardlong beans in boiling water for about 2 minutes. (8)Transfer to an ice bath (water+ice).

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

    (9)Blanch 8 ounces of bok choy for a minute. (10)Transfer to the ice bath. 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.

    (11)Over medium-high heat, fry 1 pound eggplant in a bit of oil until browned on both sides. Dry on paper towels to absorb excess oil.

    Frying the eggplant.

    (12)Use a fork to check if the meat is tender. (13)Dissolve 1 teaspoon 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.

    (14)Add the annatto, 1 cup creamy peanut butter, ½ cup ground peanuts, and 1 tablespoon sugar. Mix until the sauce is smooth, then thicken with slurry (1 tablespoon cornstarch or rice flour with 2 tablespoons water). (15)Taste and adjust as needed.

    Adding sugar to a pot of stew. Spooning the sauce from the pot.

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

    Stirring the pot of stewed meat and vegetables.

    Enjoy Kare-Kare with Beef Shank (in Peanut Sauce) with a steaming bowl of rice and a side of sautéed shrimp paste. It is quite salty so add sparingly.

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

    Frequently asked questions

    What are other kare-kare variations?

    Aside from beef, there are chicken and pork versions, sometimes with Lechon Kawali (Fried Pork Belly) or Crispy Pata (Fried Pork Leg). A seafood kare-kare comes with shrimp, crab, squid, and mussels. There are vegetarian or vegan options that are just as delicious. Whatever approach you choose, the sauce remains the same.

    Why is kare-kare orange?

    The yellow-orange color of kare-kare comes from annatto powder or annatto seeds. There is a very mild earthy flavor to it, which does not affect the taste of the dish.

    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.

    More about kare-kare with beef shank

    Here are more frequently asked questions on Kare-Kare (in Peanut Sauce), including extra tips, troubleshooting, and other information.

    Other beef recipes you may like

    • Korean beef stew in a bowl
      Korean Beef Stew
    • Beef Caldereta served on a plate
      Beef Caldereta
    • Beef Stir Fry with Onions and Peppers in a wok
      Beef Stir Fry with Onions & Peppers
    • Beef tapa served with fried egg, garlic fried rice, tomatoes, cucumbers, and a spicy vinegar dipping sauce
      Filipino Beef Tapa (Tapsilog)
    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 over rice on a plate

    Kare-Kare with Beef Shank (in Peanut Sauce)

    It is a classic Filipino stew with a signature yellow-orange color served with an umami-rich shrimp paste.
    5 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 20 minutes
    Cook Time: 2 hours 30 minutes
    Total Time: 2 hours 50 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
    • 1 cup unsweetened creamy peanut butter
    • ½ cup fried or roasted peanuts coarsely ground
    • 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
    • 8 ounces Shanghai baby bok choy cut in half, if big
    • 1 pound eggplant cut into 1-inch thick sections
    • Sautéed shrimp paste or ginisang bagoong alamang
    • 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. 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.
    • Fry eggplant 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.

    Video

    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.
    Vegetable options: You can also use banana blossoms (also known as banana hearts or flowers), napa cabbage, or okra.
     

    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
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    Reader Interactions

    Comments

    1. 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
    2. 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
    3. Eds Lynx

      September 16, 2021 at 11:19 am

      5 stars
      Mouthwatering Filipino Dish!!!

      Reply
    4. 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
    5. 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

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