Steps to Make Homemade Beef Kare-Kare
Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Award-winning Beef Kare-Kare. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Beef Kare-Kare, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef Kare-Kare delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Beef Kare-Kare is 5-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Beef Kare-Kare estimated approx 60 mins.
To begin with this recipe, we have to prepare a few components. You can cook Beef Kare-Kare using 14 ingredients and 5 steps. Here is how you can achieve it.
A hearty Filipino stew with a rich and thick peanut sauce considered by most as the perfect comfort food as it has meat and veggies. Traditionally cooked using ox tail but for this recipe I used beef. Serve with a small portion of Bagoong or shrimp paste and white rice for the best experience.
Ingredients and spices that need to be Prepare to make Beef Kare-Kare:
- 1 kilo beef cut into cubes
- 100 g Bok Choy (Chinese cabbage) cut
- 100 g yardlong beans cut into 2 inch long
- 4 eggplants sliced/cut
- 3 cups water
- 1 cup ground peanuts or 5 tablespoons creamy peanut butter
- 1 tablespoon fish sauce
- 1 tablespoon cornstarch dissolved in 3 tablespoons warm water
- 1 medium sized onion diced
- 5 cloves garlic minced
- to taste Salt and pepper
- Cooking oil
- Shrimp paste/bagoong
- Optional: 3 tbs annatto seeds soaked in a cup of water for colour
Instructions to make Beef Kare-Kare
- Saute garlic and onion in oil until garlic is light golden brown and onion is translucent. Set aside.
- Using the same pan earlier, cook beef for about 30-45 minutes or until tender. Push beef to the side of the pan and add sliced eggplants. Fry for about 5 minutes.
- Add cooked garlic and onion, pour in 3 cups water (if using annatto seeds, replace 1 cup of water used to doak seeds in) and dissolved cornstarch and bring to a boil. Add ground peanuts/peanut butter, fish sauce, salt and pepper to taste. Simmer for about 10-15 minutes until sauce thickens.
- Add yardlong beans and bok choy/pechay and simmer for another 5 minutes. Remove from heat. Note: Some prefer to blanch their veggies in hot water to cook separately from the meat and sauce to retain crispiness of vegetables.
- Serve over steamed rice and a little bit of bagoong/shrimp paste on the side.
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