Slowly simmered oxtail and tender beef brings out the flavors of this popular Filipino dish. Every cook I know has their own version of kare-kare: with or without toasted rice, most with ground peanuts, with tripe and other beef parts, more vegetables etc. For this recipe, we just want to stick with the basics and easy to prepare, for a dish that’s usually intimidating for moms to try. My grandmother uses coconut milk for a thicker and creamier sauce but this is optional. Adjust the consistency of the sauce if it gets too thick, and cook in a slow simmer to prevent the bottom of the pan from burning. Serve hot with a heaping plate of rice!
Beef Kare-KarePrint Recipe
- 750g oxtail and/or beef round, large cubed
- 1 large onion, quartered
- 2 tablespoons oil
- ½ white onion, small diced
- 4 cloves garlic, minced
- 1 liter beef broth
- 1 cup peanut butter
- ¼ cup annatto seeds (soaked in ½ cup water)
- 330ml coconut cream
- 1 bundle pechay
- 6 pieces string beans, cut 2”
- 2 medium eggplant, sliced diagonally ¼” thick and pan-fried
- Salt/patis and pepper, to taste.
- Bagoong alamang
In a deep pot, put oxtail and/or beef round and cover with water and quartered onion.
Bring water to boil and lower down to simmer until meat is tender. Set aside 1 liter of broth and strain.
In another large pot, heat oil and sauté onions then add garlic.
Add strained beef broth, then dissolve peanut butter in hot broth.
Strain annatto water and add to broth.
Add oxtail and/or beef round to pot.
Add coconut cream and bring to simmer.
Add pechay and string beans, simmer until cooked.
Add fried sliced eggplant.
Season with salt/patis and pepper.
Serve with bagoong on the side.
Oxtail and tripe are commonly used for kare-kare, but you may use beef stew meats or combination of these parts.