Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, beef kare-kare. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Beef Kare-Kare is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Beef Kare-Kare is something which I’ve loved my entire life. They’re 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 prepare a few components. You can have beef kare-kare using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Beef Kare-Kare:
- Get 1 kilo beef cut into cubes
- Prepare 100 g Bok Choy (Chinese cabbage) cut
- Take 100 g yardlong beans cut into 2 inch long
- Prepare 4 eggplants sliced/cut
- Get 3 cups water
- Take 1 cup ground peanuts or 5 tablespoons creamy peanut butter
- Take 1 tablespoon fish sauce
- Prepare 1 tablespoon cornstarch dissolved in 3 tablespoons warm water
- Take 1 medium sized onion diced
- Make ready 5 cloves garlic minced
- Prepare to taste Salt and pepper
- Make ready Cooking oil
- Make ready Shrimp paste/bagoong
- Make ready Optional: 3 tbs annatto seeds soaked in a cup of water for colour
Images of the sautéed shrimp paste (bagoong), banana blossom flower and 'astuete' seeds are included in the Recipe Introduction. Kare-kare is a Filipino dish originated from the culinary capital of the Philippines, Pampanga. It is made with fork tender meat and vegetables swimming in a vibrant orange colored peanut sauce. Beef Kare-kare is already creamy on its own, thanks to the sauce made thick by the peanut butter and ground, roasted peanuts.
Instructions 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.
It is made with fork tender meat and vegetables swimming in a vibrant orange colored peanut sauce. 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. After all, any dish with an addition of coconut milk is sure to be a treat.
So that’s going to wrap it up for this exceptional food beef kare-kare recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
