How to Make Kare-Kare (Peanut Stew)

With the help of nifty gadgets and prepared ingredients, cooking Kare-Kare can be quite easy.

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Kare-kare is a Filipino stew made with oxtail, tripe, beef brisket, vegetables, and a rich peanut sauce. With the help of nifty gadgets and prepared ingredients, cooking Kare-Kare can be quite easy.

Serves 6 to 8
Prep Time 20 minutes
Cooking Time 2 1/2 to 3 hours


2 1/2 kilos oxtail, tripe, beef brisket, or a combination of the 3, sliced into 21/2-inch pieces
2 white onions, quartered
1 bay leaf
1 teaspoon whole black peppercorns
1 small bundle yard-long beans (sitaw), cut into 2-inch pieces
3 eggplants, sliced in half lengthwise then cut into 2-inch pieces
1/3 cup atsuete oil
1 cup chopped white onions
2 tablespoons minced garlic
1/4 cup ground rice, toasted on a dry pan (available in wet markets)
1/3 cup creamy peanut butter
1/4 cup ground toasted peanuts
salt and freshly ground black pepper, to taste
1 banana heart (butuan), 3 layers of the outer covering removed, hard stem cut out, heart halved, hard core removed, heart quartered, and soaked in water until ready to use
1 bundle bok choy, leaves separated and washed
shrimp paste (bagoong) and steamed rice, to serve

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1 Boil meat with onions, bay leaf, peppercorns, and enough water to cover meat in a large casserole or Dutch oven until tender, about 2 to 21/2 hours. (You can also use a pressure cooker and cook for 45 minutes to 1 hour.) Set meat aside. Reserve broth and skim off fat.

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2 Blanch beans in a pot of salted boiling water; set aside. Blanch eggplant in the same pot; set aside.

 

3 Heat atsuete oil in a large pot. Sauté onions and garlic until soft and fragrant. Add beef and 5 cups reserved broth. (If broth is not enough, add water to make 5 cups.)

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4 In a small bowl, mix ground rice and 3 tablespoons water. Add mixture to the pot and mix well. Add peanut butter and ground peanuts. Mix well and bring to a boil. Reduce heat and simmer until thick.


5 Season to taste with salt and black pepper. Add banana heart slices and cook for 1 minute. Add beans, eggplant, and bok choy. Mix well. Serve with steamed rice and shrimp paste on the side.

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Feature by Rachelle Santos was originally published in the May 2015 issue of Yummy magazine

Photography by Dairy Darilag | Styling by Rachelle Santos


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