Kare Kare has always been one of those dishes that fits perfectly into every family celebration. It’s a Filipino classic, and you’ll find it on the table at every big event, from Christmas and New Year’s to birthdays and graduations. Growing up, my mom made sure it was always part of the spread. She would get up early on those special days, heading to the palengke to pick up fresh beef, vegetables, and all the ingredients she needed for the sauce.
For us, family gatherings were always centered around food and drinks. Relatives would come over, and the house would fill with the sound of everyone catching up and laughing together. But Kare Kare was a constant—it had a place at every gathering, no matter what. My mom would carefully sear the beef shanks until they had that perfect flavor, then simmer them until tender. The peanut sauce was made smooth and rich, and she’d add eggplant, string beans, and bok choy to bring in fresh colors and flavors.
Filipino Kare Kare with Rich Peanut Sauce & Tender Beef
Why will you love Kare Kare? It’s all about the peanut sauce. Creamy and rich, the sauce isn’t your typical stew base. The natural sweetness of peanuts blends beautifully with the earthy undertones of annatto, while glutinous rice flour adds a thick, smooth consistency. Combined with tender beef shanks and fresh vegetables like eggplant, string beans, and bok choy, the sauce creates a harmony of flavors that is both comforting and indulgent.
The dish is versatile, too. It can be made with beef, pork, or as a vegetarian option, depending on your preference. And while Kare Kare is known for its bold flavors, it’s also surprisingly healthy, thanks to the vibrant, nutrient-packed vegetables and the high-quality protein from the beef.
True, the preparation takes some time—you’ll be simmering beef, carefully crafting the sauce, and preparing vegetables to perfection—but every step is worth it. The result is a hearty, beefy dish with a distinct peanut flavor that brings out the best in every ingredient. Kare Kare isn’t just a meal; it’s a labor of love and a taste of home, guaranteed to be the star of any celebration. So gather your loved ones and enjoy a warm, delicious bowl of Kare Kare with a side of bagoong (fermented shrimp paste) to complete the experience!
Choosing the Perfect Beef Cuts for Kare Kare
Alright, let’s talk about the beef in Kare Kare because, honestly, picking the right cut can make or break the dish! If you want that tender, melt-in-your-mouth vibe that everyone loves, here are the cuts to keep an eye out for.
1. Beef Shank
First up, beef shank—or bulalo. This cut is a game-changer. It’s loaded with connective tissue and bone marrow, which, when cooked low and slow, gives the broth a deep, rich flavor that’s just chef’s kiss. Plus, that marrow adds this natural richness to the peanut sauce. Trust me, bulalo is a must if you’re after that beefy depth.
2. Oxtail
Now, if you want to go all-out traditional, oxtail is where it’s at. Yes, it takes a bit longer to cook, but it’s totally worth it. Oxtail is packed with collagen, so when it breaks down, it adds a silky, almost melt-in-your-mouth texture to the sauce. It’s indulgent and sooo good!
3. Beef Short Ribs
Short ribs are a solid choice, too! They bring a perfect mix of meat and fat, which makes the sauce extra rich. As they cook down, the meat gets super tender and falls right off the bone. You can’t go wrong with short ribs in Kare Kare.
4. Beef Chuck
If you’re looking for a wallet-friendly option, chuck is fantastic. This cut has great marbling, so when you slow-cook it, the flavors really soak in, and it turns out beautifully tender. Chuck is also super easy to find, so it’s perfect if you’re whipping up Kare Kare on a budget.
5. Beef Tendon (Bonus Option)
Alright, this one’s for the texture lovers—beef tendon! I know, it sounds a bit intense, but once it’s simmered for a while, it gets this gelatinous, almost bouncy texture that adds body to the sauce. You don’t have to add it, but if you’re up for trying something unique, beef tendon can bring your Kare Kare to the next level.
Quick Tips for Super Tender Beef:
- Low and Slow Is the Way to Go: Give the beef time to break down and get tender. It’s worth the wait!
- Sear First for Extra Flavor: Don’t skip this step! Browning the beef before simmering adds a lot of depth to the sauce.
- Taste and Adjust as You Go: While the beef cooks, give it a taste now and then to make sure the sauce is on point.
So, next time you’re grabbing ingredients for Kare Kare, try a mix of these cuts. You’ll get layers of flavor and that super tender, beefy goodness that makes Kare Kare unforgettable. Let me know how it turns out!
Which Vegetables Work Best in Kare Kare?
Kare Kare wouldn’t taste the same without its vibrant mix of vegetables. Each veggie brings unique textures, colors, and flavors, making the dish both delicious and visually stunning. So, which vegetables truly elevate Kare Kare? Let’s dive in!
- Eggplant: Soft and absorbs the peanut sauce well. Fry or sauté to keep it firm and flavorful.
- String Beans (Sitaw): Crisp and colorful, these beans add a satisfying crunch. Blanch them briefly to keep them bright and fresh.
- Bok Choy (Pechay): Fresh and leafy, bok choy pairs beautifully with the sauce. Blanch quickly to maintain its texture.
- Banana Blossoms (Puso ng Saging): Unique and mildly sweet, they add an earthy flavor that deepens the dish.
- Okra (Optional): Adds a hint of sweetness and thickness to the sauce, making each bite heartier.
Each veggie brings something unique to Kare Kare’s flavor and texture, creating a truly unforgettable dish!
Why These Veggies Make the Perfect Pairing
Each vegetable brings something unique to Kare Kare’s flavor and texture. Eggplant, string beans, and bok choy provide different textures that make every spoonful exciting, while banana blossoms and okra add extra depth for those who want a more adventurous dish.
Kare Kare celebrates a balance of creamy, nutty, savory, and fresh flavors. So the next time you whip up a pot, try mixing these vegetables for a Kare Kare that’s both flavorful and unforgettable!
How to Cook Vegetables for Kare Kare: A Step-by-Step Guide
let’s go over the veggies that make this dish really stand out. Each vegetable adds its own flavor and texture, making your meal even better. Here’s how to cook them just right!
- Eggplant. Start with the eggplant. Slice it into rounds or wedges, about 1/2-inch thick. Heat some oil in a pan over medium heat and fry those slices until they turn a nice golden brown on both sides. This usually takes about 2–3 minutes per side. Frying enhances the flavor and keeps the eggplant from getting mushy.
- String Beans (Sitaw). Next, rinse the string beans and trim the ends. Bring a pot of water to a boil and toss the beans in for 1–2 minutes. You want them to turn bright green and be slightly tender. Once they look good, take them out and put them in an ice bath to stop the cooking process. This keeps them crisp!
- Bok Choy (Pechay). Now, rinse the bok choy and cut it in half lengthwise or leave it whole if it’s small. Boil some water and blanch the bok choy for 1–2 minutes until the leaves soften but stay vibrant green. After that, transfer it to an ice bath to keep that fresh look.
- Banana Blossoms (Puso ng Saging). For the banana blossoms, peel off the outer layers until you reach the tender core. Soak them in water with a splash of vinegar or lemon juice to prevent browning. When you’re ready, sauté the blossoms in a bit of oil over medium heat for about 3–5 minutes until they soften. You can also add them to the Kare Kare toward the end of cooking to maintain their texture.
- Okra. Lastly, rinse the okra and trim off the stems. You can blanch them in boiling water for about 2–3 minutes if you want them extra tender. Then sauté them for a few minutes until they cook through. This step improves their flavor and texture.
How to Serve Kare Kare
So, you’ve got your delicious Kare Kare ready to go—now let’s talk about how to serve it up for the ultimate experience! Here’s the scoop:
- Steamed Rice: Start with a big bowl of fluffy steamed rice. Trust me, the rice is perfect for soaking up that creamy peanut sauce. You really want to make sure you don’t skip this step!
- Shrimp Paste (Bagoong): You can’t serve Kare Kare without a side of bagoong. This fermented shrimp paste adds that salty, umami punch that cuts through the richness of the sauce. It’s a must-have for the full Kare Kare experience.
- Extra Sauce: Don’t forget to drizzle some extra peanut sauce over the beef and veggies. Everyone loves a little extra sauce to enjoy with their rice!
- Fish Sauce with Chili: If you’re feeling adventurous, whip up a side of fish sauce mixed with sliced chili. This adds a nice spicy kick and a salty touch that pairs perfectly with the dish.
With these sides, you’ll take your Kare Kare to the next level. Grab a plate, dig in, and enjoy every tasty spoonful!
Kare Kare
Ingredients
- 2 lbs beef shanks (cut into pieces)
- 2 tbsp cooking oil
- 1 large onion
- 4 cloves garlic
- 2 tbsp annatto powder
- 1 cup peanut butter
- 2 tbsp glutinous rice flour
- 2 tbsp fish sauce
- 1 tbsp sugar
- 2 medium eggplants
- 1 bunch string beans
- 1 bunch bok choy
- 8 cups water
- Salt and pepper (to taste)
- Shrimp paste (bagoong) (for serving)
Instructions
- Heat cooking oil in a large pot over medium-high heat. Sear the beef shanks until browned on all sides. This step adds depth of flavor to the meat.
- Add water to the pot with the beef shanks. Bring to a boil, then reduce the heat to low. Simmer for about 2 hours or until the beef is tender. Skim off any foam that rises to the surface.
- In a separate pan, heat some oil over medium heat. Sauté the onions until they become translucent. Add the garlic and cook until fragrant. Stir in the annatto powder.
- Add the peanut butter and mix well. Gradually sprinkle in the glutinous rice flour, stirring continuously to avoid lumps.
- Pour in a few cups of the beef broth from the pot to thin the sauce, stirring to combine.
- Season with fish sauce and sugar. Adjust seasoning with salt and pepper as needed.
- Pour the peanut sauce mixture into the pot with the beef shanks.
- Simmer for another 15-20 minutes to allow the flavors to meld.
- While the sauce is simmering, fry the eggplant slices until golden brown.
- Blanch the string beans and bok choy in boiling water for 1-2 minutes until tender but still vibrant
- Arrange the beef shanks and vegetables on a serving platter. Pour the peanut sauce over the beef and vegetables.
- Serve hot with steamed rice and shrimp paste (bagoong) on the side.
Notes
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Choosing the Meat:
- Opt for well-marbled beef shanks for the best flavor and tenderness. You can also use oxtail or pork, depending on your preference.
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Preparing the Peanut Sauce:
- Use smooth peanut butter for a creamy texture. If you want to go the extra mile, consider grinding your own peanuts for a more authentic taste.
- For color, use annatto powder or simmer annatto seeds in oil and strain them.
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Vegetable Prep:
- Fry eggplant slices separately to keep them firm. This prevents them from becoming mushy in the stew.
- Blanch string beans and bok choy in boiling water for just 1-2 minutes to retain their vibrant color and crispness.
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Simmering the Meat:
- Allow the beef to simmer for at least 2 hours or until tender. Skim off any foam that rises to the surface to keep the broth clear.
