Traditional Kare Kare
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April 29,2020

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Dive into the nutty, savoury richness of kare kare, a Filipino peanut stew loaded with tender meat, eggplant, and string beans. Serve it with shrimp paste (bagoong) for a burst of umami that takes this dish to the next level.

Ingredients

1 kg oxtail, beef tripe, or pork hock
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1 cup peanut butter
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2 tablespoons annatto powder or 2 annatto seeds (optional, for colour)
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2 cups eggplant, sliced
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1 cup green beans
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1 banana heart, sliced (optional)
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4 cups water or beef broth
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1 tablespoon olive oil
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2 tablespoons rice flour, toasted
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Fish sauce or salt, to taste
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What you will need

Large pot
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Small saucepan
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Whisk
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Cooking Instructions

1

Cook the Meat: Boil the oxtail or other meat in a large pot with water or beef broth until tender (2–3 hours). Remove the meat and set aside, reserving the broth.
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2

Prepare the Sauce: Heat olive oil in a small saucepan. Add the annatto powder or seeds (if using) and stir until the oil takes on a reddish hue. Strain out seeds if used.
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3

Thicken the Sauce: Add the peanut butter and toasted rice flour to the pot of broth. Whisk until smooth. Simmer for 5 minutes to thicken.
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4

Cook the Vegetables: Add the eggplant, green beans, and banana heart to the broth. Simmer until tender, about 10 minutes.
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5

Combine and Season: Return the cooked meat to the pot and season with fish sauce or salt. Let simmer for another 5 minutes.
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6

Serve and Enjoy: Serve hot with steamed rice and bagoong (fermented shrimp paste) on the side for an authentic Filipino experience.
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