Beef Kare – Kare Recipe

Place the beef cubes in a large stockpot and add 10 cups of water. Bring to a boil over high heat.

Skim and discard any foam that rises to the surface. Reduce heat to a gentle simmer and add the halved onion, smashed garlic, bay leaves and 1 teaspoon salt.

Simmer, partially covered, until the beef is very tender, about 1.5 to 2 hours. Check every 20–30 minutes and skim fat/impurities as needed. When beef is fork-tender, remove the meat with a slotted spoon and reserve the broth by straining it into a bowl. Reserve about 6 cups of strained broth for the sauce and keep any extra for another use.

Coarsely shred or slice the beef into bite-size pieces. Set aside.

Prepare annatto oil: In a small saucepan, heat 1 tablespoon vegetable oil over low heat. Add the annatto seeds and gently warm for 2–3 minutes, stirring, until the oil turns bright orange-red but the seeds do not burn. Remove from heat, strain the oil into a bowl and discard seeds. Reserve annatto oil.

In a wide heavy skillet or pot, melt the butter with 1 tablespoon of the reserved annatto oil over medium heat. Add the minced garlic and chopped onion and sauté until translucent and fragrant, about 3–4 minutes.

Sprinkle the rice flour into the pan and stir constantly for 1–2 minutes to toast slightly; this will act as a thickener. If using toasted ground glutinous rice instead, add it now and stir to combine.

Gradually pour 3 to 4 cups of the reserved beef broth into the pan, whisking constantly to avoid lumps. Bring to a gentle simmer to let the mixture thicken slightly.

Stir in the peanut butter and ground toasted peanuts (if using). Reduce heat to low and simmer, stirring, until the sauce is smooth and glossy, about 5–8 minutes. Add more broth to reach your desired consistency (traditional kare-kare is thick but pourable).

Season the sauce with fish sauce (2 tablespoons), soy sauce (1 tablespoon) and freshly ground black pepper. Taste and adjust for saltiness; remember the bagoong side dish is salty, so keep the sauce slightly under-seasoned if you plan to serve a full bagoong.

Return the shredded beef to the sauce and simmer together for 5–8 minutes to marry flavors and heat through.

While the sauce simmers with beef, prepare vegetables: In a separate skillet or shallow pan, lightly sauté the eggplant pieces in a tablespoon of oil over medium heat until they begin to soften and take on golden color, about 4–5 minutes per side. Alternatively, you may roast or deep-fry them for a more authentic texture. Drain on paper towels if fried.

Blanch the long green beans in boiling water for 1–2 minutes until bright green and slightly tender. Remove with a slotted spoon and plunge into ice water to stop cooking; drain.

Blanch the baby bok choy or pechay stems for 30–45 seconds, then cool and drain. If using banana blossoms, ensure they are well drained and briefly blanch or sauté to heat through.

Add the prepared vegetables (eggplant, green beans, bok choy, banana blossoms if using) to the pot with the beef and sauce. Gently stir to combine and warm everything together for 1–2 minutes so vegetables are heated but still hold shape.

Taste and adjust final seasoning with a pinch of salt or a little more fish sauce if needed. Sprinkle crushed toasted peanuts and fried garlic over the top just before serving.

For the traditional accompaniment, place 1 cup of bagoong in a small saucepan with 2 tablespoons water. Heat over low heat, stirring until it loosens and becomes saucy, about 2–3 minutes. If the bagoong is very salty, add 1 teaspoon sugar to balance; if you like heat, add a teaspoon of chopped fresh red chili or a pinch of chili flakes.

Transfer the warmed bagoong to a small serving bowl. Serve alongside the kare-kare so diners can spoon it over individual portions to taste.