Uploaded September 2021 | Updated September 2026, 1 week ago
Kare-Kare with Beef Shank (in Peanut Sauce)
Kare-Kare with Beef Shank (in Peanut Sauce) is a classic Filipino stew with a signature yellow-orange color served with an umami-rich shrimp paste. It's hearty, delicious, and isn't hard to make at all!
Equipment
4.5-quart Dutch oven or a heavy-bottomed pot
Pot (for blanching vegetables)
Skillet
Ingredients
3 pounds boneless beef shank 1½-inch thick pieces (see note)
3 cloves garlic, minced
1 medium onion chopped
1 teaspoon annatto powder dissolved in 2 tablespoons warm water; sub: annatto seeds
1 cup unsweetened creamy peanut butter
½ cup fried or roasted peanuts coarsely ground
1 tablespoon sugar
1 tablespoon cornstarch or rice flour dissolved in 2 tablespoons water
8 ounces yardlong beans or sitaw cut into 2½-inch sections
8 ounces Shanghai baby bok choy cut in half, if big
1 pound eggplant cut into 1-inch thick sections
Sautéed shrimp paste or ginisang bagoong alamang
Salt and pepper to taste
Neutral-flavored oil (canola, olive, or other vegetable oils) for searing & sautéing
Instructions
1. Season meat with salt and pepper. Sear in a little oil for about 2 minutes on each side. Transfer to a plate.
2. Reduce to medium heat, then sauté garlic and onion until softened for about a minute.
3. Add the meat and enough water to cover them, about 6 cups. Let it come to a boil.
4. Skim off the scum and fat that rise to the surface. Add some salt—I used about 1½ teaspoons of kosher salt (use less for table salt).
5. Cover and simmer until the meat is tender, about 2 hours.
6. Blanch yardlong beans in boiling water with a pinch of baking soda for about 2 minutes. Transfer to an ice bath (water+ice).
7. Blanch bok choy for a minute. Transfer to the ice bath. Drain the vegetables.
8. Fry eggplant until browned on both sides. Place them on paper towels to absorb excess oil.
9. Add annatto, peanut butter, ground peanuts, and sugar when the meat is tender. Mix until the sauce is smooth.
10. Thicken the sauce with cornstarch or rice flour slurry. Taste and adjust as needed.
11. Add the vegetables and turn off the heat so they don't overcook.
12. Serve with a side of sautéed shrimp paste. 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.
#recipesbynora
Kare-Kare with Beef Shank (in Peanut Sauce)
Kare-Kare with Beef Shank (in Peanut Sauce) is a classic Filipino stew with a signature yellow-orange color served with an umami-rich shrimp paste. It's hearty, delicious, and isn't hard to make at all!
Equipment
4.5-quart Dutch oven or a heavy-bottomed pot
Pot (for blanching vegetables)
Skillet
Ingredients
3 pounds boneless beef shank 1½-inch thick pieces (see note)
3 cloves garlic, minced
1 medium onion chopped
1 teaspoon annatto powder dissolved in 2 tablespoons warm water; sub: annatto seeds
1 cup unsweetened creamy peanut butter
½ cup fried or roasted peanuts coarsely ground
1 tablespoon sugar
1 tablespoon cornstarch or rice flour dissolved in 2 tablespoons water
8 ounces yardlong beans or sitaw cut into 2½-inch sections
8 ounces Shanghai baby bok choy cut in half, if big
1 pound eggplant cut into 1-inch thick sections
Sautéed shrimp paste or ginisang bagoong alamang
Salt and pepper to taste
Neutral-flavored oil (canola, olive, or other vegetable oils) for searing & sautéing
Instructions
1. Season meat with salt and pepper. Sear in a little oil for about 2 minutes on each side. Transfer to a plate.
2. Reduce to medium heat, then sauté garlic and onion until softened for about a minute.
3. Add the meat and enough water to cover them, about 6 cups. Let it come to a boil.
4. Skim off the scum and fat that rise to the surface. Add some salt—I used about 1½ teaspoons of kosher salt (use less for table salt).
5. Cover and simmer until the meat is tender, about 2 hours.
6. Blanch yardlong beans in boiling water with a pinch of baking soda for about 2 minutes. Transfer to an ice bath (water+ice).
7. Blanch bok choy for a minute. Transfer to the ice bath. Drain the vegetables.
8. Fry eggplant until browned on both sides. Place them on paper towels to absorb excess oil.
9. Add annatto, peanut butter, ground peanuts, and sugar when the meat is tender. Mix until the sauce is smooth.
10. Thicken the sauce with cornstarch or rice flour slurry. Taste and adjust as needed.
11. Add the vegetables and turn off the heat so they don't overcook.
12. Serve with a side of sautéed shrimp paste. 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.
#recipesbynora
