I’ve been wanting to achieve the perfect cooking of one of the most famous Filipino dishes, and then one day, I finally figured out the real technique on how to make it truly delicious.
And the best part? It’s easier than you might think! With a few simple steps and the right ingredients, you can make a Kare Kare that’s rich, flavorful, and tender.
Honestly, it took me three tries before finally being able to get it right. Each attempt taught me something new, from choosing the right cuts of meat to getting the sauce just right. Now, I’m excited to share these tips with you so you can skip the trial and error and enjoy a perfect Beef Kare Kare on your first try!
What is Kare Kare?
Basically, what I know about Kare Kare is that it is one type of stew which uses peanut butter as its main ingredient for the sauce. It’s typically made with oxtail, tripe, and vegetables like eggplant, string beans, and banana heart.
The dish gets its unique color and flavor from the use of annatto seeds and ground peanuts or peanut butter. Traditionally served with a side of bagoong (shrimp paste), Kare Kare is a beloved dish that brings warmth and comfort to many Filipino households.
Historically speaking, Kare Kare has roots that trace back to the rich culinary traditions of Pampanga, known as the culinary capital of the Philippines. Some stories suggest it was influenced by Indian soldiers who settled in the country, while others say it was a dish created by the Kapampangan people for their celebrations. Others would also say that this dish was originally invented by Tagalog. Either way, this dish is one of the ones I always look forward to whenever family gatherings or special occasions come around.
Beef Kare Kare Ingredients
First, let me remind you that Kare Kare can be a bit expensive and time-consuming. With its rich blend of oxtail, beef tripe, and beef skin, this dish requires a bit of investment in both time and ingredients. But trust me, its all going to be worth it!
- Oxtail, Beef Tripe, and Beef Skin: These cuts of meat give Kare Kare its rich, hearty flavor and texture. The oxtail provides a tender, meaty bite, while the beef tripe and skin add a unique, chewy texture.
- Black Pepper Whole: Whole black peppercorns add a warm, spicy note to the stew. They release their flavor slowly, giving the dish a subtle kick.
- Green Onions, Pechay/Bok Choy: Green onions add a fresh, mild onion flavor that brightens up the dish. Pechay (Bok Choy) provides a crisp, leafy texture that complements the other ingredients.
- String Beans, Green Beans, Eggplants, Banana Heart: These vegetables bring a mix of flavors and textures to Kare Kare. String beans and green beans add crunch, while eggplants and banana heart soak up the rich sauce beautifully.
- Annatto Oil: This oil gives Kare Kare its distinctive orange color and a subtle, earthy flavor. It helps make the dish visually appealing and flavorful.
- Garlic, Onion: Minced garlic and chopped onion are the base flavors for the sauce, giving it a savory and aromatic depth.
- Peanut Butter, Ground Peanuts: Both ingredients provide the creamy, nutty flavor that defines Kare Kare. They make the sauce rich and smooth.
- Rice Flour: This thickening agent helps give the sauce its desired consistency, making it velvety and perfect for coating the meat and vegetables.
- Fish Sauce: This adds a savory, umami kick that enhances the overall flavor of the stew.
- Water, Salt, Pepper: Water helps create the sauce, while salt and pepper are used to season the dish to your taste.
How To Cook The Best Kare Kare
Prepare the Meat
Place the oxtail, beef tripe, and beef skin in a large pot. Cover with water and bring to a boil. After 15 minutes, discard the water using a strainer and rinse the meat.
Boil the Meat Again
Boil the oxtail, beef tripe, and beef skin once more in hot water with salt and lemon grass. After another 15 minutes, discard the water, strain the meat, and rinse again.
Cook the Meat in a Pressure Cooker
Put the cleaned meat in a pressure cooker and add 2 liters of water, green onions, whole black pepper, and fish sauce. For extra flavor, add beef cubes if you like. Cook for about 35 minutes. Remove the beef tripe and cook the oxtail and beef skin for another 15 minutes. Set the meat aside and keep the broth.
Blanch the Vegetables
Bring water to a boil in a separate pot and add a tablespoon of salt. Blanch the string beans, green beans, pechay, eggplant, and banana heart until tender but still crisp. Set the vegetables aside.
Make the Sauce
Heat the annatto oil in a large pan or pot. Sauté the onion and garlic until fragrant. Pour in 5-6 cups of the reserved broth and bring to a boil. Stir in the peanut butter and ground peanuts until well combined. Gradually add the rice flour, stirring constantly to avoid lumps, until the sauce thickens.
Finalize the Dish
Add fish sauce and season with salt and pepper to taste. If the sauce is too thick, add more water to reach the desired consistency. Add the cooked oxtail, tripe, and beef skin to the sauce. Simmer for 10-15 minutes to blend the flavors. Gently stir in the blanched vegetables.
Serve
Serve the Kare Kare hot with steamed rice and bagoong (fermented shrimp paste) on the side. Enjoy your flavorful and comforting meal!
Tips on How To Cook The Best Kare Kare
Simmer Longer
If you have the time, let the meat simmer for a bit longer than the recipe suggests. This makes it more tender and infuses more flavor into the broth.
Adjust the Thickness
If the sauce gets too thick, add a bit more water to reach your desired consistency. The sauce should be smooth and coat the meat and vegetables well.
Roast the Peanuts
Lightly roast the ground peanuts before adding them to the sauce. This brings out a deeper, nuttier flavor that enhances the overall taste.
Use Homemade Bagoong
If possible, use homemade bagoong instead of store-bought. It often has a richer, more complex flavor that pairs perfectly with Kare Kare.
Let It Rest
Allow the Kare Kare to rest for a few minutes before serving. This lets the flavors meld together even more and enhances the overall taste.
Frequently Asked Questions
Yes, you can use beef shank or pork hocks as alternatives. These meats also provide a rich flavor and tenderness
Traditional Kare Kare includes meat, but you can make a vegetarian version by using tofu or mushrooms and vegetable broth instead of meat.
Yes, Kare Kare can be made ahead of time and stored in the refrigerator. The flavors often improve after sitting for a day.
If the sauce is too thin, mix a small amount of rice flour with water to create a slurry, then stir it into the sauce and simmer until thickened.
Beef Kare Kare
Ingredients
- 1 kg Oxtail (cut into pieces)
- 500 gram Beef Tripe (cleaned and cut into pieces)
- 250 gram Beef Skin (cut into pieces)
- 1 tsp Black Pepper (whole)
- 1 bunch Green Onions
- 1 cup String Beans (cut into 3-inch pieces)
- 1 cup Green Beans (cut into 3-inch pieces)
- 2 bunch Pechay / Bok Choy
- 2 pcs Eggplants (sliced)
- 1 piece Banana Heart (sliced)
- 2 tbsp Annatto Oil
- 8 cloves Garlic minced
- 1 piece Onion chopped
- 1 cup Peanut Butter
- 1/2 cup Ground Peanuts (roasted)
- 1/4 cup Rice Flour
- 2 tbsp Fish Sauce
- Water
- Salt and pepper to taste
Instructions
- In a large pot, place the oxtail, beef tripe, and beef skin. Cover with water and bring to a boil. After 15 mins, discard the water in a strainer and rinse the meat.
- Boil again the oxtail, beef tripe and beef skin in hot water, salt and lemon grass. After 15 mins, discard the water in a strainer and rinse the meat.
- Put the boiled meat in a pressure cooker adding 2 liters of water, green onions, whole black pepper, and fish sauce. You can also add the beef cubes for a more meaty flavor. Boil for about 35 minutes then remove the beef tripe. Boil the oxtail and beef skin again for about 15 mins. Once cooked, set aside the meat and reserve the broth.
- In a separate pot, boil water and add a tablespoon of salt. Blanch the string beans, green beans, pechay, eggplant and banana heart until tender but still crisp. Set aside.
- In a large pan or pot, heat the annatto oil. Sauté the onion and garlic until fragrant. Then pour in about 5-6 cups of the reserved broth, bring to a boil.
- Add the peanut butter and ground peanuts, stirring well to combine. Slowly add the rice flour, stirring constantly to avoid lumps, stirring continuously until the sauce thickens.
- Add the fish sauce, and season with salt and pepper to taste. If the sauce is too thick, you can add more water to reach your desired consistency.
- Add the cooked oxtail, tripe, and beef skin to the sauce. Simmer for about 10-15 minutes, allowing the flavors to meld together. Add the blanched vegetables to the pot, stirring gently to combine.
- Serve the Kare Kare hot with steamed rice and bagoong (fermented shrimp paste) on the side.
Notes
- If you prefer a nuttier flavor, lightly roast the peanuts in a dry pan over medium heat, stirring frequently until they become fragrant. Let them cool before grinding.
- Use a food processor or a blender to grind the peanuts. Pulse until you achieve the desired consistency, whether you prefer a coarse or fine texture.
- Be cautious not to over-process, as this can turn the peanuts into a paste (like peanut butter).
