Kare-Kare with a Twist

Ingredients

• 500g (1.1 lb) beef chunks 500g (1.1 lb) beef chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (235ml) water 1 cup (235ml) water
• 1 cup (250g) peanut butter 1 cup (250g) peanut butter
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons annatto oil 2 tablespoons annatto oil
• 1 eggplant, sliced 1 eggplant, sliced
• 1 bunch bok choy, chopped 1 bunch bok choy, chopped
• 1 cup (150g) string beans, cut into 2-inch pieces 1 cup (150g) string beans, cut into 2-inch pieces
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Sauté the onions and garlic until fragrant.
2. 2.
   Add the beef chunks and cook until browned on all sides.
3. 3.
   Pour in the beef broth and water. Bring to a boil, then reduce the heat and simmer for 1 to 1.5 hours or until the beef is tender.
4. 4.
   In a separate bowl, mix the peanut butter and coconut milk until well combined. Set aside.
5. 5.
   In a small pan, heat the annatto oil over low heat. Add a ladleful of the beef broth from the pot and stir until the oil turns orange. Pour the annatto mixture back into the pot and stir well.
6. 6.
   Add the eggplant, bok choy, and string beans to the pot. Simmer for an additional 10 minutes or until the vegetables are cooked but still crisp.
7. 7.
   Stir in the peanut butter and coconut milk mixture. Cook for another 5 minutes, stirring occasionally.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Beef chunks — For a more tender result, you can marinate the beef chunks in a mixture of soy sauce, calamansi juice, and garlic for at least 30 minutes before cooking.
• Annatto oil — If you can't find annatto oil, you can make your own by heating 2 tablespoons of annatto seeds in 1/4 cup of vegetable oil over low heat for 5 minutes. Strain the oil and discard the seeds.

Tips & Tricks

• To enhance the flavor of the peanut sauce, you can add a tablespoon of shrimp paste (bagoong) while simmering.
• For a vegetarian version, you can substitute the beef chunks with tofu or tempeh.
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water and stir it into the pot during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop and intensify over time.
• Garnish with crushed peanuts and serve with shrimp paste on the side for an authentic touch.

Serving advice

Serve Kare-Kare hot with a side of steamed rice. The rich and creamy peanut sauce pairs perfectly with the tender beef and vibrant vegetables. Don't forget to provide shrimp paste as a condiment for those who enjoy an extra kick of umami flavor.

Presentation advice

To make your Kare-Kare visually appealing, arrange the beef chunks and vegetables on a large serving platter, with the peanut sauce poured over the top. Garnish with crushed peanuts and fresh cilantro leaves for a pop of color. Serve with a side of steamed rice in a separate bowl.