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Filipino Beef Curry: Kare-Kare Recipe
Filipino fiestas are not complete without this dish. Kare kare may tastes bland by itself but pairing it with bagoong makes a huge difference. What’s unique about this dish is using peanut to make the sauce. But if you want it fast, some would use peanut butter as a substitute to ground nuts.
Some would say that this dish came from Pampanga but there were studies that we got the name from the Indians, which are famous for their “curry” dishes. The Indians improvised making a dish with their curry mix into what we call “kare kare”.
You can choose to make a more seafood version of this dish by using shrimp,squid, and mussels or you can do a vegetarian option just by removing the meat and cook more of the veggies instead. These will give your kare kare a unique twist. It takes a lot of labor and love to do this dish but it will be worth it!
Kare Kare Recipe by Chris Urbano
- 2 kilos Mixture of Ox Leg, Meat, Tail and Tripe, cut into 2’’ thick
- 2 medium Onion, quartered and other half sliced
- 1 head Garlic, crushed and the other half chopped
- 1 Tbsp Whole Peppercorn
- 2Tbsp Salt
- 2-3 pcs Bay Leaves
- 6-8 cups Water for boiling, enough to cover
- ½ cup Glutinous Rice (Malagkit na Bigas)
- 2 cups Dry Roasted Peanuts, no skin
- ½ cup Annatto Oil (3Tbsp Annatto Seeds steeped in ½ cup Hot Cooking Oil)
- 4-6 cups Broth from the boiled meat
- 2 Tbsp White Sugar
- 4 pcs Round Eggplant, quartered and soaked in water
- 1 bundle String Beans, cut into 2” long
- 1 small Banana Heart (White long kind), cut into 1’’ rounds and soaked in water
- 2 bundles Pechay Leaves (Bok Choy), bottoms trimmed and left whole
- As needed Bagoong (Shrimp Paste)
- Wash the Ox Leg, Tail and Tripe over running water. Grab a heavy bottom, deep pot and place the meat in. Cover with enough water. Boil for 20 minutes and discard the water. This will remove the remaining impurities.
- Fill in the pot again with water and add the onions, garlic, peppercorn, bay leaves and salt. Bring to a boil for 5 minutes and lower down the fire to simmer. Cover and cook for 2 hours or until fork tender.
- Remove the onion, garlic, peppercorns and bay leaf. Set the meat aside and refrigerate the broth. Once cooled, skim off all unwanted fat in the surface and set aside.
- In a dry pan, toast the glutinous rice until golden brown. Let it cool and grind in a food processor until it turns into a fine powder. Grind the peanuts until smooth and creamy. You can also opt for some small bits and chunks for preference.
- Heat the annatto oil and sauté the garlic and onion. Add in the meat and mix well. Pour over the broth and let it simmer until it is reduced by a cup or two.
- Add in the roasted ground rice. Remember to stir continuously until it is thick and creamy followed by the peanut paste. Season with salt and sugar. Check the desired thickness and consistency of the sauce. Turn off the heat and keep it covered.
- For the vegetables, blanch or steam the vegetables until tender.
- When ready to serve, arrange the vegetables on a platter and serve the Kare-Kare. Enjoy with a generous amount of bagoong on the side.
Watch the recipe video to learn how to make it from scratch:
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