Kare Kare

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
• 1 cup peanut butter
• 2 tablespoons annatto powder or 2 annatto seeds (optional, for colour)
  
  
  
  
• 2 cups eggplant, sliced
• 1 cup green beans
• 1 banana heart, sliced (optional)
• 4 cups water or beef broth
• 1 tablespoon olive oil
• 2 tablespoons rice flour, toasted
• Fish sauce or salt, to taste

What you will need

• Large pot
• Small saucepan
• 
  

  Whisk

  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.

  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.

  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.

  4

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

  5

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

  6

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