Beef Kare-kare Recipe

Prepare the beef

Rinse the oxtail or short ribs under cold water. Pat dry. If pieces are very large, cut into 5–7 cm chunks so they fit easily in your pot.

Place the beef in a large stockpot and add 3 L water. Add the whole onion (no need to peel completely; just halve), smashed garlic cloves, bay leaves, black peppercorns, and 2 tsp salt.

Bring to a gentle boil over high heat. Skim off any scum that rises to the surface during the first 10–15 minutes to keep the broth clear.

Reduce heat to low and simmer, partially covered, until the meat is tender and starting to fall from the bone: about 2 to 2.5 hours for oxtail, 1.5 to 2 hours for short ribs. Check occasionally and add a little water if needed to keep meat mostly submerged.

When the beef is tender, remove the meat pieces to a tray. Strain and reserve 1–1.5 cups of the clear cooking liquid (beef stock) for the sauce. Keep remaining broth for other use or freeze. Remove and discard bay leaves and large pieces of onion and garlic. Trim excess fat from the meat and shred or cut into bite-sized pieces.

Make annatto oil (if using annatto seeds): In a small saucepan, heat 2 tbs neutral oil over low heat. Add 1 tbs annatto seeds and gently heat for 3–5 minutes until the oil is deep orange. Do not burn the seeds. Strain out seeds and reserve the annatto oil. (If using prepared annatto oil, simply measure it out.)

In a medium bowl, whisk together 1 cup peanut butter, 2 tbs flour (or toasted rice flour), and 1 cup reserved beef stock until smooth. If you used ground roasted peanuts, stir those in for texture. This mixture will be your thickening base.

In a wide, heavy-bottomed pan or wok, heat 1–2 tbs of the annatto oil over medium heat. Add the shredded/cut beef and sauté for 2–3 minutes to coat and warm the meat. This step helps the meat absorb the sauce flavor and warms it through.

Pour the peanut-stock mixture into the pan with the meat and gently stir to combine. Bring to a low simmer, stirring frequently so the peanut sauce doesn’t stick. If sauce becomes too thick, add additional reserved broth, up to 1 cup, a little at a time until you reach a silky, gravy-like consistency.

Season the sauce with 3 tbs fish sauce and 1 tbs brown sugar. Taste and adjust: add up to 1 tsp additional salt or 1/2 tsp ground black pepper if needed. Keep sauce at a gentle simmer—do not boil vigorously.

While the sauce is simmering, prepare vegetables: trim string beans and cut into 5 cm lengths; slice eggplants in half lengthwise then into 1–2 cm slices; separate bok choy leaves and rinse well.

In a separate skillet, quickly sauté eggplant in a little annatto oil until slightly softened and lightly browned (2–3 minutes per side). Alternatively, you can blanch or roast eggplant. Remove and set aside.

Blanch string beans in boiling water for 2–3 minutes until bright green and just tender. Remove to a bowl and set aside. Blanch bok choy for 30–45 seconds until wilted and bright; drain.

Add the eggplant and string beans to the peanut sauce in the pan to warm them and allow them to absorb the sauce for 1–2 minutes. Gently fold in bok choy last so it stays slightly crisp and green.

Check seasoning of the whole dish: adjust fish sauce (for saltiness), lime/calamansi (for brightness), or a pinch of sugar if needed. If sauce is too thin, simmer a few minutes longer to reduce; if too thick, add a splash of reserved broth.

Transfer Kare-kare to a serving bowl. Serve hot with bagoong alamang (fermented shrimp paste) on the side. Provide lime or calamansi wedges for squeezing. Optionally sprinkle with fried garlic for crunch.