Kare-Kare

A classic Filipino stew known for its yellow-orange color and thick, savory peanut sauce.

Course Main Course

Cuisine Filipino

Diet Gluten Free

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings

Calories 565kcal

Cost $15-$17

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

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.

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.