Kare kare is a beloved Filipino dish that has become a staple in many households and restaurants alike. This delicious and hearty stew is made with oxtail or beef shanks, vegetables, and a thick and creamy peanut sauce that is a hallmark of Filipino cuisine. The origins of kare kare can be traced back to the Philippines’ Spanish colonial period, when the country was introduced to ingredients and cooking techniques from around the world. Over time, Filipino chefs and home cooks developed their own unique take on the classic stew, incorporating local ingredients and flavors that make kare kare an unmistakably Filipino dish.

What sets kare kare apart from other stews is its rich and flavorful sauce, which is made from a combination of roasted peanuts, toasted rice, and other ingredients such as annatto powder, fish sauce, and garlic. This complex and nutty sauce is the perfect complement to the tender and juicy meat that has been simmered for hours to perfection. The addition of vegetables such as eggplant, bok choy, and string beans make this dish a complete and satisfying meal, perfect for sharing with family and friends.

One of the most unique aspects of kare kare is the addition of shrimp paste, or bagoong, as a condiment. This pungent and salty condiment adds a depth of flavor to the dish and is often mixed with the sauce to create a harmonious balance of sweet, salty, and umami flavors.

While kare kare may seem intimidating to make at home, it is a relatively straightforward recipe that can be customized to suit your taste. Whether you prefer oxtail or beef shanks, or like your vegetables well-cooked or slightly crunchy, there is no wrong way to make kare kare. With a little bit of patience and attention to detail, you too can create a delicious and comforting pot of kare kare that will transport you to the Philippines with every bite.

Ingredients

•  ½ kg tender cut beef cut into chunks
• 2 oxtail
• 2 pork hocks cut up
• 7 cups water
• Salt & pepper to taste
• 4 tablespoons atsuete oil
• 2 heads garlic (minced)
• 2 medium-sized onions (diced)
• 3 cups of ground nuts or 4 cups of peanut butter
• ¼ cup ground toasted rice
• 5 pieces eggplant (sliced into rings)
• 1 banana bud (cut to almost proportional to eggplant slices, blanch in boiling water)
• 1 bundle of string beans cut into 2″
• ½ cup bagoong alamang
• ½ cup oil

Directions

1. In a casserole, boil oxtail, hocks, and beef.
2. Lower the fire and let simmer until all meat is tender and cooked.
3. Remove all scum that rises to the surface.
4. Take out the meat, and set aside the stock.
5. In another casserole, heat oil and atsuete oil
6. Saute garlic, onion, and bagoong alamang and toasted rice and nuts (if using nuts)
7. Add oxtail, hocks and beef, and pour in the stock
8. Season with salt and pepper and add peanut butter (if using peanut butter)
9. Simmer until all flavors are incorporated, then add the vegetables.
10. Make sure vegetables are not overcooked and soggy.
11. Serve hot with bagoong with calamansi and chili pepper.

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Filipino Recipes

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