Kare-Kare. Every Filipino family do have their own version of Kare-kare whether its kare-kareng baka, kare-kareng baboy or kare-kareng manok (beef, pork and chicken kare-kare). But one thing is common, this Filipino dish is a rich and heavy meal served with rice. An ideal lunch dish during special occasions like fiestas, family gatherings and even for simple family outings.
The most popular Filipino version is the beef stew flavoured and thickened in a peanut – based sauce, with a variety of vegetables. The most common cuts of beef used are tail, shank or face. A combination of the three may be used and most cooks prefer to add tripe.
Kare-Kare is always served with white boil rice and bagoong alamang on the side. Bagoong alamang is a paste of salted and fermented shrimp fingerlings which is like a shrimp paste.
3 lbs oxtail (cut in 2 inch slices)
1 small banana flower bud (sliced)
1 bundle of pechay or bok choy
1 bundle of string beans (cut into 2 inch slices)
4 pcs eggplants (sliced)
1 cup ground peanuts
1/2 cup peanut butter
1/2 cup shrimp paste
34 Ounces water (about 1 Liter)
1/2 cup annatto seeds (soaked in a cup of water)
1/2 cup toasted ground rice
1 tbsp garlic, minced
1 large onion, chopped
salt and pepper
1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy!