Uploaded November 2022 | Updated September 2026, 2 weeks ago
How to Make Big Batch Beef Kare-Kare with Peanut Sauce
Kare-Kare is always a highlight at Filipino parties. It's delicious and not complicated to make, though making a big batch may require some planning.
Equipment
6-quart Dutch oven or stock pot
Saucepan or pot
Skillet or frying pan
5-quart aluminum foil pan with dimensions 13½ x 9⅝ x 2¾ inches
Ingredients
3 pounds boneless beef shank 1½-inch thick pieces
3 pounds beef chuck roast 1½-inch thick pieces
6 cloves garlic minced
2 medium onions chopped
1 pound Shanghai baby bok choy or pechay cut in half, if big
1 pound yardlong beans (sitaw) cut into 2½-inch sections
2 pounds eggplant cut into 1-inch thick sections
2 teaspoons annatto powder dissolved in ¼ cup of warm water ;sub:annatto seeds
2 cups unsweetened creamy peanut butter
1 cup fried or roasted peanuts coarsely ground; sub:peanut butter
2 tablespoons sugar
2 tablespoons cornstarch or rice flour dissolved in ¼ cup of water
Sautéed shrimp paste or ginisang bagoong alamang to taste
Salt and pepper to taste
Neutral oil (canola, olive, or other vegetable oils)
Instructions
1. Season meat with salt and pepper. Working in batches, sear in a bit of oil over medium-high heat for about 2 minutes on each side. Transfer to a plate, separating the shank from chuck-the former will be cooked longer.
2. Lower to medium heat, then sauté garlic and onions until softened. Add oil as needed.
3. Add the shank and about 10 cups of water. Cover and simmer for about an hour. Skim off the scum and fat that rise to the surface.
4. Add the chuck and some salt; I used about 3 teaspoons of kosher salt (use less for table salt). Cover and simmer for about 2 hours until the meat is tender.
5. Blanch bok choy in boiling water for about a minute. You can add a pinch of baking soda to make them greener. Transfer to an ice bath (water+ice).
6. Blanch yardlong beans for about 3 minutes until tender-crisp. Transfer to the ice bath. Drain and set them aside.
7. Fry eggplant in oil until browned on both sides. Place them on paper towels to absorb excess oil. Set aside.
8. Add annatto, peanut butter, ground peanuts, and sugar when the meat is tender. Mix until the sauce is smooth.
9. Thicken the sauce with cornstarch slurry. Taste and adjust as needed.
10. Arrange Kare-Kare with the vegetables in an aluminum pan or a dish of your choice.
11. Serve with a side of sautéed shrimp paste or bagoong alamang. It is quite salty so add sparingly.
Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.
ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
#KareKare #BeefKareKare #FilipinoKareKare #PeanutStew #RecipesByNora #FilipinoPartyFood #OxtailKareKare #KareKareRecipe
How to Make Big Batch Beef Kare-Kare with Peanut Sauce
Kare-Kare is always a highlight at Filipino parties. It's delicious and not complicated to make, though making a big batch may require some planning.
Equipment
6-quart Dutch oven or stock pot
Saucepan or pot
Skillet or frying pan
5-quart aluminum foil pan with dimensions 13½ x 9⅝ x 2¾ inches
Ingredients
3 pounds boneless beef shank 1½-inch thick pieces
3 pounds beef chuck roast 1½-inch thick pieces
6 cloves garlic minced
2 medium onions chopped
1 pound Shanghai baby bok choy or pechay cut in half, if big
1 pound yardlong beans (sitaw) cut into 2½-inch sections
2 pounds eggplant cut into 1-inch thick sections
2 teaspoons annatto powder dissolved in ¼ cup of warm water ;sub:annatto seeds
2 cups unsweetened creamy peanut butter
1 cup fried or roasted peanuts coarsely ground; sub:peanut butter
2 tablespoons sugar
2 tablespoons cornstarch or rice flour dissolved in ¼ cup of water
Sautéed shrimp paste or ginisang bagoong alamang to taste
Salt and pepper to taste
Neutral oil (canola, olive, or other vegetable oils)
Instructions
1. Season meat with salt and pepper. Working in batches, sear in a bit of oil over medium-high heat for about 2 minutes on each side. Transfer to a plate, separating the shank from chuck-the former will be cooked longer.
2. Lower to medium heat, then sauté garlic and onions until softened. Add oil as needed.
3. Add the shank and about 10 cups of water. Cover and simmer for about an hour. Skim off the scum and fat that rise to the surface.
4. Add the chuck and some salt; I used about 3 teaspoons of kosher salt (use less for table salt). Cover and simmer for about 2 hours until the meat is tender.
5. Blanch bok choy in boiling water for about a minute. You can add a pinch of baking soda to make them greener. Transfer to an ice bath (water+ice).
6. Blanch yardlong beans for about 3 minutes until tender-crisp. Transfer to the ice bath. Drain and set them aside.
7. Fry eggplant in oil until browned on both sides. Place them on paper towels to absorb excess oil. Set aside.
8. Add annatto, peanut butter, ground peanuts, and sugar when the meat is tender. Mix until the sauce is smooth.
9. Thicken the sauce with cornstarch slurry. Taste and adjust as needed.
10. Arrange Kare-Kare with the vegetables in an aluminum pan or a dish of your choice.
11. Serve with a side of sautéed shrimp paste or bagoong alamang. It is quite salty so add sparingly.
Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.
ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
#KareKare #BeefKareKare #FilipinoKareKare #PeanutStew #RecipesByNora #FilipinoPartyFood #OxtailKareKare #KareKareRecipe
