Kare Kare is a favourite stew in the Philippines featuring beef slow-simmered in a rich sauce fragrant with peanut. It’s often made with oxtail and can include vegetables such as eggplant and long beans and is served for family meals and at parties. Here is a simplified version of the stew made with rich tasting Chuck Flap Tail plus a faster variation made in an electric pressure cooker. Traditionally, this stew is served with crispy, pan-fried garlic rice.
Beef Kare Kare
- Prep Time: 20 minutes
- Cook Time: 3 hours 20 mins
- Total Time: 3 hour 40 minutes
Ingredients
2 tbsp (30 mL) canola or sunflower oil
2 lb (1 kg) Beef Chuck Flap Tail
1 onion, diced
1 tbsp (15 mL) sweet paprika or annatto
½ cup (125 mL) natural peanut butter (unsweetened, unsalted)
4 cloves garlic, minced
2 tbsp (30 mL) cornstarch or rice flour
2½ cups (625 mL) beef broth
Fish sauce (optional)
Salt and fresh ground pepper
Instructions
- Kare Kare: Cut the beef into 6 equal cubes; pat dry with paper towel. Heat oil over medium-high heat in a large, heavy-bottomed skillet (with a lid); brown beef, turning with tongs, for about 10 minutes or until browned on all sides. Transfer beef to a bowl with tongs; set aside.
- Reduce heat to medium. Add onion and cook, stirring, for about 5 minutes, until almost translucent. Add the paprika, peanut butter and garlic, stirring to combine.
- Whisk the cornstarch into the broth in a measuring cup; pour into pan all at once. Bring to a simmer, stirring and scraping up brown bits from pot. Return beef and any accumulated juices to pan.
- Cover, reduce heat to low and simmer for about 3 hours, turning the beef over occasionally, until beef is fork-tender.
- Season Kare Kare with fish sauce (if using), salt and pepper to taste.
Notes
Electric Pressure Cooker Method: Proceed with the recipe as directed, using an electric pressure cooker in place of the skillet and the following modifications: Decrease beef broth to 1½ cups (375 mL). Step 1: Preheat the electric pressure cooker on the sear/sauté function to HIGH/MORE to brown the beef. Step 2: Set the sear/sauté function to MEDIUM/NORMAL and proceed as directed. Step 3: Do not add cornstarch (reserve for step 4); add 1½ cups (375 mL) broth and proceed as directed. Step 4: Seal the pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 40 minutes. When the timer beeps, quick-release the pressure. Remove the lid and set the sear/sauté function to MEDIUM/NORMAL. Whisk cornstarch with 2 tbsp (30 mL) water in a small bowl; drizzle into pot stirring constantly. Simmer for 2 to 3 minutes or until stew is thickened. Step 5: Proceed as directed.
Garlic Rice: Rinse 1½ cups (375 mL) basmati rice in a sieve until water runs clear through it. Bring 3 cups (750 mL) water to a boil in a medium saucepan. Add rice; cover, reduce heat to low and simmer for about 12 minutes or until the water is fully absorbed. Let stand, covered, for 5 minutes. Transfer the rice to a bowl to cool. (Make ahead: Cover cooled rice and let stand at room temperature for up to 1 hour.) To serve, heat a large sauté pan or skillet over medium-high heat. Add 2 tbsp (30 mL) canola or sunflower oil and swirl to coat; add rice. Let the rice crackle and fry, tossing occasionally, for about 10 minutes until warmed and a little crispy. Add 3 cloves garlic, minced and 4 green onions, thinly sliced; cook, folding into rice, for 1 minute. Season to taste with salt and pepper.
