Recipe: Yummy Beef Kare-Kare

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.

Beef Kare Kare or Beef Stew in Peanut Sauce is a version that makes use of beef chuck. Traditional ingredients are oxtail and tripe. The vegetables used for. kare-kare is uniquely Filipino dish made with simmered oxtail, vegetables and peanut-based sauce. You can have Beef Kare-Kare using 14 ingredients and 5 steps. Here is how you cook that.

Ingredients of Beef Kare-Kare

1. It's 1 of kilo beef cut into cubes.
2. It's 100 g of Bok Choy (Chinese cabbage) cut.
3. Prepare 100 g of yardlong beans cut into 2 inch long.
4. It's 4 of eggplants sliced/cut.
5. Prepare 3 cups of water.
6. Prepare 1 cup of ground peanuts or 5 tablespoons creamy peanut butter.
7. Prepare 1 tablespoon of fish sauce.
8. You need 1 tablespoon of cornstarch dissolved in 3 tablespoons warm water.
9. It's 1 of medium sized onion diced.
10. You need 5 cloves of garlic minced.
11. You need to taste of Salt and pepper.
12. It's of Cooking oil.
13. It's of Shrimp paste/bagoong.
14. Prepare of Optional: 3 tbs annatto seeds soaked in a cup of water for colour.

This perennial Filipino favorite usually starts with a base of oxtails, beef stew cuts, pork hocks or tripe. beef kare kare recipe. If you don't want to use oxtail, but still wish to include that rich umami flavour of the meat, then substitute with beef. Brad's Special Beef Kare-kare - Viola St. Thank you din sa delivery ng.

Beef Kare-Kare step by step

1. Saute garlic and onion in oil until garlic is light golden brown and onion is translucent. Set aside..
2. 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..
3. 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..
4. 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..
5. Serve over steamed rice and a little bit of bagoong/shrimp paste on the side..

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