Kare-kare is a hearty Filipino beef stew that is a true culinary delight. It is a flavorful dish that is sure to please your taste buds. With its rich peanut sauce, tender oxtail meat, and a variety of vegetables, it is a dish that is both delicious and satisfying. Kare-kare is also a versatile dish that can be adapted to your own personal preferences. Whether you like your stew spicy or mild, with more or less vegetables, or with a different type of meat, you can easily adjust the recipe to suit your tastes. So, if you are looking for a delicious and comforting meal, kare-kare is the perfect choice.
Check out the recipes below so you can choose the best recipe for yourself!
OXTAIL STEW IN PEANUT SAUCE (KARE-KARE)
Kare-kare is a nutty-sweet stew, traditionally made in the Philippines with oxtail, bok choy, string beans and eggplants, simmered with ground peanuts and achuete oil; peanut butter, a modern substitute, lends voluptuousness. This recipe is adapted from Nicole Ponseca and Miguel Trinidad's forthcoming cookbook "I Am a Filipino" and their restaurant Maharlika in New York, where the dish is always served with rice and bagoong, a fermented seafood paste that brings a depth of flavor akin to aged cheese or steak.
Provided by Ligaya Mishan
Categories dinner, soups and stews, main course
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat the oven to 375 degrees. Season the oxtails well with salt and pepper.
- Heat 3 tablespoons vegetable oil over medium to medium-high heat in a large Dutch oven or heavy-bottomed, ovenproof pot with a lid. Brown the oxtails on all sides then remove them to a plate. (You may need to do this in batches, so as not to crowd the pan.)
- Remove all but a tablespoon or so of the fat in the bottom of the pot and reduce the heat to medium. Add the onions, celery and carrot and cook them until they are soft and aromatic, about 3 to 6 minutes.
- Stir in the thyme sprigs, letting them just soften, then add the red wine and stir with a wooden spoon or spatula, scraping up any browned bits on the bottom of the pot.
- Add the oxtails to the pot with the shaoxing wine and enough stock to fully cover the meat. Cover the pot and let it cook in the oven for 2 1/2 to 3 hours, or until the meat is fork tender but not falling off the bone.
- About 15 minutes before the oxtails are done, prepare the vegetables: Heat 2 tablespoons oil in a medium nonstick skillet over medium heat. Add the eggplant, season with salt and pepper and cook, stirring occasionally, about 5 minutes. Add the garlic and cook another 5 minutes until eggplant is softened, then set it aside.
- Prepare the beans: Wipe the skillet clean, increase the heat to medium-high and add 1 tablespoon oil. Add the beans, season with salt and pepper and quickly stir-fry for 3 to 4 minutes, then set aside.
- Prepare the bok choy: Add the remaining oil to the pan, cook the bok choy with a pinch of salt until bright green and tender, about 2 minutes, then set aside.
- When the oxtails are tender, remove the meat from the liquid in the pot and set it aside on a plate. Strain the fat and any other matter out of the braising liquid and discard it. You should have 5 cups of liquid; if you have less, add additional stock to total 5 cups, then simmer the liquid over medium-high heat until it has reduced by half.
- Turn the heat to low, and using a hand blender, mix in the peanut butter and soy sauce and sugar, to taste. Add the achuete oil, blend again and let simmer for 2 minutes to thicken slightly.
- Return the meat to the pot and let it cook until heated through, a minute or two. Serve hot with the room temperature vegetables on top, rice and bagoong on the side.
KARE KARE PATA (OXTAIL STEW)
This dish is rich in flavor due to the slow cooking of the oxtail. Oxtail can be cooked to tenderness a day before so you can skim off the fat making the dish more heart healthy. Using a pressure cooker will speed up cooking time, but will lose much of the flavor. Serve with rice and shrimp paste (bagoong).
Provided by lola
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h50m
Yield 6
Number Of Ingredients 11
Steps:
- Combine the oxtails and water in a large pot; bring to a boil, reduce heat to medium-low, and simmer at least 2 hours.
- Skim as much fat from the top of the liquid as possible. Crumble the beef bouillon cubes into the liquid and allow to dissolve. Remove the meat from the broth and set aside. Add the bok choy, long beans, and eggplant to the broth and simmer until tender.
- While the vegetables simmer in the broth, heat the olive oil in a large pot over medium heat. Cook and stir the onion and garlic in the hot oil until tender. Stir the achiote powder into the mixture to add a little color. Add the peanut butter and stir until it's melted into the mixture. Add about half the broth to the pot; bring to a simmer for 5 minutes. Add the oxtails and cook another 5 minutes before adding the remaining broth with the vegetables. Serve hot.
Nutrition Facts : Calories 1071.4 calories, Carbohydrate 30.3 g, Cholesterol 374.6 mg, Fat 54.9 g, Fiber 6.6 g, Protein 116.5 g, SaturatedFat 20.7 g, Sodium 1010.3 mg, Sugar 3 g
KARE-KARE (OXTAIL AND VEGETABLES IN PEANUT SAUCE)
Make and share this Kare-Kare (Oxtail and Vegetables in Peanut Sauce) recipe from Food.com.
Provided by cowpants13
Categories Stew
Time 3h30m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 15
Steps:
- NOTE: Season as desired with salt and pepper at each stage. But season lightly: dish should be undersalted, since it will be eaten with salty bagoong.
- Place the onion and oxtail in a large pot. Add water to cover. Bring to the boil. Reduce heat and simmer for 2.5 to 3 hours or until tender. (Or cook for 35 minutes in the pressure cooker at high pressure.).
- When preparing the banana blossom and eggplant, as you slice, put the pieces into water with a bit of lemon juice, to prevent them turning brown.
- Heat a big skillet or wok and add vegetable oil. Saute the garlic. Add the eggplant, banana blossom, and long beans; cook for 10 minutes. Add baby bok choy and cook for 5 minutes more, until vegetables are crisp-tender. Reserve vegetables.
- Remove meat from broth, keeping broth in pot. If desired, when cool enough to handle, remove meat from bones. Add meat to vegetable mixture; reserve.
- Add a little broth to the peanut butter; stir until well blended, adding more broth if necessary. Bring the broth to a simmer. In a bowl, combine annatto powder with cold water; mix until smooth; add annatto mixture to broth. Simmer, stirring, until sauce thickens and does not taste floury.
- Add meat and vegetables, and cook until heated through. Meat should be very tender; vegetables should be tender but not falling apart. If desired, add water to make more sauce.
- Serve with bagoong (fermented shrimp paste). I prefer the guisado (sauteed) kind, regular flavor (not sweet or hot).
- * NOTE * Fresh banana blossom should be large and dense, and feel tightly packed. * To clean: First take off the outer dark red bracts and accompanying tiny matchsticks (baby bananas!) -- these are inedible. Continue until you reach the pale pink/yellow inside and it's becoming difficult to peel apart. Cut off the inedible stem. Cut blossom into 1-inch slices, dropping into lemon water to prevent browning. Separate the blossoms (like you would leeks). If possible, let them soak for a little while, to remove any bitterness. * You can use the same water for the eggplant. *.
Nutrition Facts : Calories 248.5, Fat 18.8, SaturatedFat 3.7, Sodium 263, Carbohydrate 14.8, Fiber 5.4, Sugar 5.8, Protein 9.9
KARI-KARE (MEAT AND VEGETABLE STEW IN PEANUT SAUCE)
Make and share this KARI-KARE (Meat and Vegetable Stew in Peanut Sauce) recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place hocks or oxtail pieces in a large pot.
- Add enough water to cover.
- Bring to boil, lower heat and simmer for 1-1/2 hours or until tender.
- If using achute water, soak 1 tablespoon of achute seeds in water for 30 minutes.
- Squeeze seeds between your thumb and finger tips until the water turns red.
- Strain and set red water aside.
- OR Heat 2 tablespoons oil, saute achute seeds in oil until oil turns red, discard seeds.
- Use oil for sauteing rest of ingredients.
- Heat oil in a skillet and saute garlic and onions.
- Add cooked meat and 2 cups of the broth.
- (Save the rest of the broth for other uses.) Add salt and achute water.
- Simmer for 15 minutes.
- Stir in peanut butter and toasted rice powder, bring back to simmer cook, stirring for 5 minutes.
- Add green beans and eggplant.
- Cook 10 minutes or until vegetables are tender, stirring occasionally.
- Correct the seasonings.
- Serve with hot rice and bagoong, plain or sauteed.
Tips:
- Choose the right oxtail: Look for oxtails that are meaty and have a good amount of fat. Avoid oxtails that are too lean or have a lot of bone.
- Brown the oxtail before stewing: Browning the oxtail adds flavor and helps to develop a rich, dark sauce.
- Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your kare-kare. Common vegetables include eggplant, green beans, bok choy, and carrots.
- Add peanuts for a creamy texture: Peanuts are a key ingredient in kare-kare and help to give the stew a creamy, nutty flavor. You can use either roasted or raw peanuts.
- Serve with rice or bread: Kare-kare is typically served with rice or bread. Rice is the traditional accompaniment, but bread can also be a good option.
Conclusion:
Kare-kare is a delicious and hearty stew that is perfect for a cold winter day. The combination of tender oxtail, creamy peanut sauce, and fresh vegetables makes this dish a true crowd-pleaser. So next time you're looking for a new recipe to try, give kare-kare a try - you won't be disappointed!
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