Kare-Kare Recipe

4–6 servings · About 3 hours

Ingredients

• 2 lb beef shank or oxtail
• Water to cover, plus more as needed
• 1 onion, quartered
• 2 tbsp cooking oil
• 3 garlic cloves, minced
• ¾ cup unsweetened smooth peanut butter
• 1 tbsp annatto powder dissolved in 2 tbsp water
• 1 tbsp toasted rice flour mixed with 3 tbsp water
• 1 eggplant, sliced
• 2 cups cut sitaw or green beans
• 1 small bunch pechay or bok choy
• Bagoong alamang, for serving

Method

1. Cover beef with water in a large pot. Bring to a boil, skim foam, add onion, and simmer gently for 2–3 hours until tender. Add water as needed; reserve about 4 cups broth.
2. In a separate pot, sauté garlic in oil. Add reserved broth, peanut butter, and dissolved annatto. Whisk until smooth.
3. Add beef and simmer 10 minutes. Stir in the rice-flour slurry a little at a time until the sauce lightly thickens.
4. Add eggplant and beans; simmer until tender. Add pechay last and cook until wilted. Serve with rice and bagoong on the side.

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