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Kare Kare is my favorite Filipino dish to cook and eat. It’s creamy, peanutty, shrimpy, meaty, vegetably – it’s got everything in one dish. Ox Tail is the standard protein, but it really works with lots of other meats. I’ve used short ribs, rib eye steak, fried pork belly, chicken and in this recipe, I used boneless beef shank since it’s tender, beefy, and a whole lot less than the cost of ox tail. You got to try it.
• Season and sear 3 lbs. of boneless beef shank over high heat, remove from pot.
• Add and dear a whole minced onion and garlic.
• Add 10 cups of broth or water, 2 Tbsp. bagoong shrimp pasted, ½ cup of ground roasted peanuts, 1/3 cup peanut butter, 1 Tbsp. of sugar, 1 Tbsp. Achuete powder, and one 1 packets of Kare Kare season mix.
• Add back meat and simmer on range or in oven for about 2 hours until meat is very tender.
• Slice about a pound of Chinese eggplant, sitaw (green beans) and bok choy. Oil and season eggplant and green beans, and sear on range or in broiler until tender and slightly charred. Add the sliced bok choy in the stew.
• Thicken with corn starch to desired thickness.
• Serve over rice and seared vegetable, add more bagoong, and devour.
• #filipinofood #filipinocook #foodies #foryourpage #karekare #beefshank #bagoong
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