Kare-Kare

Kare-Kare Recipe from the Philippines with Beef, Oxtail, and Pig Hocks

Region / culture: Philippines | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Kare-Kare is a traditional Filipino stew made with oxtail, tripe, and vegetables cooked in a rich peanut sauce. This dish is often served during special occasions and gatherings, as it is a labor-intensive recipe that requires time and effort to prepare.

History

Kare-Kare has its origins in Filipino cuisine, with its roots tracing back to the pre-colonial era. The dish was traditionally made with oxtail, tripe, and vegetables, cooked in a peanut sauce thickened with ground toasted rice. Over time, variations of the recipe have emerged, with some using pork hocks or beef instead of oxtail.

Ingredients

0.5 kg beef (tender cut from sirloin or round), cut into chunk cubes
2 oxtail
2 pig hocks
7 cups water
pinch of salt and pepper
0.5 cup oil
4 tbsp atsuete oil
2 heads of garlic, minced
2 medium-sized onions, diced
0.5 cup bagoong alamang (shrimp paste)
3 cups ground nuts or 4 cups of peanut butter
0.25 cup ground toasted rice
5 pieces of eggplant, sliced into rings
1 banana bud, cut to almost proportional to eggplant slices, blanch in boiling water
1 bundle of sitaw (string beans), cut to 2" long

How to prepare

In a casserole, bring oxtail, hocks, and beef to a boil.
Reduce heat and let simmer until all meat is tender and cooked.
Remove any scum that rises to the surface.
Take out the meat, set it aside, and keep the stock for later use.
In another casserole, heat oil and atsuete oil. Sauté garlic, onion, bagoong alamang (shrimp paste), and toasted rice and nuts (if using nuts).
Add oxtail, hocks, and beef. Pour in the stock, season with salt and pepper, and add peanut butter (if using peanut butter).
Simmer until all flavors are incorporated, then add the vegetables.
Ensure that the vegetables are well cooked and not soggy.
Serve hot with bagoong, calamansi, and chili pepper.

Variations

You can use pork hocks or beef instead of oxtail for a different flavor profile.
Some variations of Kare-Kare include adding vegetables like banana heart, okra, and pechay.

Cooking Tips & Tricks

To enhance the flavor of the dish, you can add toasted ground peanuts or peanut butter to the sauce.

- Make sure to simmer the meat until it is tender and cooked through to ensure a flavorful and tender dish.

- Adjust the seasoning according to your taste preference, adding more salt or pepper as needed.

Serving Suggestions

Kare-Kare is best served with a side of bagoong (shrimp paste), calamansi, and chili peppers. It is traditionally eaten with steamed rice.

Cooking Techniques

Simmer the meat until tender to ensure a flavorful and tender dish.

- Stir the peanut sauce constantly to prevent it from sticking to the bottom of the pot.

Ingredient Substitutions

You can use peanut butter instead of ground peanuts for a quicker and easier preparation.

- Substitute shrimp paste with fish sauce for a different flavor profile.

Make Ahead Tips

You can prepare the Kare-Kare a day in advance and reheat it before serving.

- Store the dish in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the Kare-Kare with chopped peanuts and spring onions for a pop of color and texture. - Serve the dish in a traditional Filipino serving dish for an authentic touch.

Pairing Recommendations

Kare-Kare pairs well with steamed rice, ensaladang talong (grilled eggplant salad), and crispy pata (deep-fried pork knuckles).

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the dish in a pot over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 25g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Kare-Kare is a good source of iron, vitamin B12, and zinc.

Alergens

Contains peanuts and shrimp paste

Summary

Kare-Kare is a nutritious dish that is rich in protein, healthy fats, and essential vitamins and minerals. However, it is high in calories and should be enjoyed in moderation.

Summary

Kare-Kare is a traditional Filipino stew made with oxtail, tripe, and vegetables cooked in a rich peanut sauce. This dish is a labor of love that is worth the time and effort to prepare, as it is a delicious and comforting meal that is perfect for special occasions and gatherings.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Kare-Kare. It was back in the 1960s, when I was just a young newlywed, eager to learn how to cook for my husband. We lived in a small village in the Philippines, where traditional dishes were a staple in our household.

One day, I was visiting my neighbor, Lola Ines, who was known for her delicious Kare-Kare. As soon as I walked into her kitchen, I was greeted by the rich aroma of peanut sauce simmering on the stove. I watched in awe as Lola Ines expertly prepared the dish, adding the perfect blend of spices and vegetables to create a mouthwatering stew.

I asked her if she would teach me how to make Kare-Kare, and she graciously agreed. We spent the entire afternoon in her kitchen, with Lola Ines patiently guiding me through each step of the recipe. She shared with me the secret to making the perfect peanut sauce - slowly roasting the peanuts until they were golden brown, then grinding them into a smooth paste.

I also learned that the key to a delicious Kare-Kare was in the combination of ingredients - tender oxtail, tripe, and vegetables, all simmered together in a flavorful broth. Lola Ines explained that the dish was traditionally served with a side of bagoong, a fermented shrimp paste that added a salty and savory kick to the stew.

I was amazed at how simple yet complex the recipe was, with each ingredient playing a crucial role in creating the unique flavors of Kare-Kare. As I tasted the finished dish, I knew that I had found a recipe that would become a treasured favorite in my own kitchen.

Over the years, I continued to perfect my recipe for Kare-Kare, adding my own touches and variations to suit my family's tastes. I experimented with different cuts of meat, vegetables, and spices, always striving to recreate the unforgettable flavors of Lola Ines's original dish.

I also learned new techniques and tips from other friends and family members, each one adding their own twist to the classic recipe. My grandmother shared her secret for adding a touch of sweetness to the peanut sauce, while my sister-in-law taught me how to achieve the perfect balance of flavors by adjusting the seasoning.

As I honed my skills in the kitchen, I began to develop my own signature style of cooking - a blend of traditional Filipino flavors with modern twists and innovations. I would often host dinner parties for friends and family, showcasing my culinary creations and receiving rave reviews for my Kare-Kare.

One day, my husband suggested that I enter a cooking competition to showcase my talents to a wider audience. I hesitated at first, unsure if my humble recipe for Kare-Kare would stand out among the other dishes. But with his encouragement, I decided to take a leap of faith and put my skills to the test.

To my surprise and delight, my Kare-Kare was a hit at the competition, earning me first place and accolades from the judges. I was thrilled to see my hard work and dedication pay off, and I knew that I had truly mastered the art of cooking this beloved Filipino dish.

As I stood on stage, accepting my award, I couldn't help but feel grateful for all the people who had inspired me along the way - from Lola Ines to my grandmother to my sister-in-law. Each one had played a part in shaping my culinary journey and helping me discover the joy of cooking.

And as I looked out at the smiling faces in the crowd, I knew that I had found my true calling in life - to share my love for food and cooking with others, one delicious dish at a time. My recipe for Kare-Kare had brought me to this moment, and I couldn't be more grateful for the lessons I had learned along the way. Cooking had become not just a passion, but a way of life, and I knew that I would continue to savor every moment in the kitchen, creating memories and flavors that would last a lifetime.