Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, beef kare-kare. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Beef Kare-Kare is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Beef Kare-Kare is something which I have loved my whole life. They are fine and they look fantastic.
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. The vegetables used in this recipe were blanched so that you can have the option to serve it separately from the stew.
To get started with this recipe, we have to first prepare a few components. You can have beef kare-kare using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Beef Kare-Kare:
- Prepare 1 kilo beef cut into cubes
- Make ready 100 g Bok Choy (Chinese cabbage) cut
- Get 100 g yardlong beans cut into 2 inch long
- Take 4 eggplants sliced/cut
- Get 3 cups water
- Make ready 1 cup ground peanuts or 5 tablespoons creamy peanut butter
- Get 1 tablespoon fish sauce
- Make ready 1 tablespoon cornstarch dissolved in 3 tablespoons warm water
- Take 1 medium sized onion diced
- Take 5 cloves garlic minced
- Prepare to taste Salt and pepper
- Get Cooking oil
- Prepare Shrimp paste/bagoong
- Take Optional: 3 tbs annatto seeds soaked in a cup of water for colour
The ones using beef chuck, beef shank, and Maskara ng Baka or cartilage from the cow's face are all considered beef kare-kare. Beef Kare-kare is already creamy on its own, thanks to the sauce made thick by the peanut butter and ground, roasted peanuts. This gives the Kare-kare its distinctive thick and full-bodied sauce. And coconut milk makes this savory treat taste even better.
Steps to make Beef Kare-Kare:
- 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.
This gives the Kare-kare its distinctive thick and full-bodied sauce. And coconut milk makes this savory treat taste even better. After all, any dish with an addition of coconut milk is sure to be a treat. This Filipino Kare-Kare Recipe is a meat and vegetable stew with oxtail, beef or tripe, eggplant, banana buds, pechay, string beans, and other vegetables that mainly flavored with a sweet and savory peanut sauce. Kare-Kare is a well- known dish from Pampanga aptly hailed as the Culinary Capital of the Philippines.
So that is going to wrap this up with this special food beef kare-kare recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
