Big Batch Beef Kare-Kare
A highlight at Filipino parties, it is delicious and not complicated at all to make.
Servings 16
Calories 594kcal
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)
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: 594kcal | Carbohydrates: 19g | Protein: 44g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 446mg | Potassium: 1029mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1493IU | Vitamin C: 19mg | Calcium: 106mg | Iron: 5mg