Beef Kare-Kare. Beef Kare-Kare is a version of kare-kare or peanut stew that makes use of beef chuck, instead of the traditional oxtail. It is as good as our other versions of kare kare. It was perfect with some spicy shrimp paste.
Meat variants may include goat meat, chicken or rarely fish. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi juice. Kare Kare is a type of Filipino stew with a rich and thick peanut sauce. You achieve steaming heat Beef Kare-Kare adopting 14 receipt as well as 5 as well as. Here you go effect.
technique of Beef Kare-Kare
- It's 1 of kilo beef cut into cubes.
- You need 100 g of Bok Choy (Chinese cabbage) cut.
- You need 100 g of yardlong beans cut into 2 inch long.
- Prepare 4 of eggplants sliced/cut.
- Prepare 3 cups of water.
- Prepare 1 cup of ground peanuts or 5 tablespoons creamy peanut butter.
- You need 1 tablespoon of fish sauce.
- Prepare 1 tablespoon of cornstarch dissolved in 3 tablespoons warm water.
- It's 1 of medium sized onion diced.
- It's 5 cloves of garlic minced.
- Prepare to taste of Salt and pepper.
- It's of Cooking oil.
- You need of Shrimp paste/bagoong.
- You need of Optional: 3 tbs annatto seeds soaked in a cup of water for colour.
It is a popular dish in the Philippines served during special occasions. The traditional recipe is composed of ox tail. There are instances wherein both ox tripe and tail are used. The vegetable components of the dish are string beans, eggplant, bok choy, and banana blossoms.
Beef Kare-Kare program
- Saute garlic and onion in oil until garlic is light golden brown and onion is translucent. Set aside..
- Using the same pan earlier, cook beef for about 30-45 minutes or until tender. Push beef to the side of the pan and add sliced eggplants. Fry for about 5 minutes..
- Add cooked garlic and onion, pour in 3 cups water (if using annatto seeds, replace 1 cup of water used to doak seeds in) and dissolved cornstarch and bring to a boil. Add ground peanuts/peanut butter, fish sauce, salt and pepper to taste. Simmer for about 10-15 minutes until sauce thickens..
- Add yardlong beans and bok choy/pechay and simmer for another 5 minutes. Remove from heat. Note: Some prefer to blanch their veggies in hot water to cook separately from the meat and sauce to retain crispiness of vegetables..
- Serve over steamed rice and a little bit of bagoong/shrimp paste on the side..
Lightly browned toasted ground rice is used to. A unique savory beef stew with peanut butter sauce. Images of the sautéed shrimp paste (bagoong), banana blossom flower and 'astuete' seeds are included in the Recipe Introduction. As I promised in my adobong talong post, here is, although a few days late, my take on kare-kare. This perennial Filipino favorite usually starts with a base of oxtails, beef stew cuts, pork hocks or tripe.