Kare-Kare (Filipino Peanut Beef Shank Stew)
Quick answer
- Total time
- 115 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The sauce is peanut butter melted into beef shank broth: nutty, smooth, and very mildly seasoned on its own.
Read more
That is why Filipinos traditionally serve it with bagoong, a salty fermented shrimp paste, to spoon on to taste.
Ingredients
Instructions
- 1
Rinse 800g beef shank under cold water to remove blood, then place in a pot with 1800ml water and simmer over medium heat for 60 minutes until the meat is fork-tender.
- 2
Toast 2 tbsp glutinous rice flour in a dry pan over low heat for 2 to 3 minutes until it turns nutty and fragrant without browning.
This creates kare-kare's characteristic savory depth.
- 3
Remove the cooked beef and slice into serving-size pieces.
Strain the remaining broth through a fine sieve to clarify.
- 4
Put 1 tbsp minced garlic in a pot with a little of the strained cooking liquid and stir over medium heat until its raw smell softens. Add the remaining liquid and 5 tbsp peanut butter, then whisk until smooth.
- 5
Add the toasted rice flour to thicken the sauce to the right consistency, then add the beef and simmer over medium-low heat for 15 minutes to let the sauce infuse the meat.
- 6
Add 1 eggplant, 120g yardlong beans, and 150g bok choy cut into serving pieces.
Cook for 5 to 7 minutes until the vegetables are just tender but still hold their shape.
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