Kare Kare Recipes

KARE KARE

Kare Kare image

Provided by Food Network

Time 5h45m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

Kosher salt and ground black pepper
6 to 8 pounds brisket, fat trimmed to 1/4-inch
1 tablespoon oil
1 medium onion, cut into quarters
4 to 5 cloves garlic, minced
1 1/2 pounds smooth peanut butter
6 tablespoons granulated sugar
1 to 2 tablespoons salt
1 ounce annatto seeds
1 tablespoon oil
5 cloves garlic, minced
2 Roma tomatoes, cut into medium wedges
1/2 red onion, julienne about 1/8 inch thick
1/2 pound small preserved salted shrimp
1/2 cup brown sugar
5 pieces baby bok choy, separated into leaves
1 pound eggplant, cut into 3-inch sticks
1 1/2 pounds long green beans, cut into about 3-inch pieces
6 tablespoons roasted, crushed peanuts
6 sprigs fresh cilantro
4 cups cooked jasmine rice

Steps:

For the brisket: Preheat the oven to 300 degrees F.
Stir together 1 tablespoon salt and 1 tablespoon pepper in a bowl. Sprinkle the brisket with the salt and pepper mix. Place the brisket fat-side up in a pan lined with a baking rack and add 1 1/2 cups water. Cover the pan with foil and bake until the fat has rendered, 3 to 4 hours. Dice into 1-inch cubes and set aside. Reserve brisket juices.
For the kare kare sauce: Heat up a medium saucepot; add 1 tablespoon oil. Sautee the onions and garlic until golden brown, about 3 minutes. Add the peanut butter, granulated sugar, salt and 7 cups water. Mix well and bring up to a boil. Meanwhile, heat up 3 cups brisket drippings and the annatto seeds in another pot and simmer until the brisket drippings achieve a nice red/brownish color, about 5 minutes. Strain the brisket drippings into the peanut butter mixture. Simmer until the sauce coats the back of a spoon, about 30 minutes.
For the bagoong alamang: Heat up a medium saute pan; add oil. Saute the garlic, tomatoes and onions until the tomatoes have cooked down, about 6 minutes. Strain the salted shrimp to get out most of the liquid out, then add to the pan. Add the brown sugar and cook until a pastelike consistency is formed, another 5 minutes.
Boil the bok choy, eggplant and green beans separately in boiling water until cooked through, then drain and set aside.
Add about 10 ounces kare kare sauce to a flat bowl. Add about 4 to 5 pieces each of the bok choy, eggplant and long beans. Place the diced brisket on top and garnish with peanuts, a sprig of cilantro and a side of bagoong alamang. Serve with a side of jasmine rice. Repeat to make 3 to 5 more servings.

KARE KARE PATA (OXTAIL STEW)

Kare Kare Pata (Oxtail Stew) image

This dish is rich in flavor due to the slow cooking of the oxtail. Oxtail can be cooked to tenderness a day before so you can skim off the fat making the dish more heart healthy. Using a pressure cooker will speed up cooking time, but will lose much of the flavor. Serve with rice and shrimp paste (bagoong).

Provided by lola

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h50m

Yield 6

Number Of Ingredients 11

Ingredients

4 ½ pounds beef oxtails
3 cups water
2 beef bouillon cubes
½ pound bok choy, chopped
½ pound long beans, cut into bite-sized pieces
½ pound eggplant, cubed
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon achiote powder
3 tablespoons smooth peanut butter

Steps:

Combine the oxtails and water in a large pot; bring to a boil, reduce heat to medium-low, and simmer at least 2 hours.
Skim as much fat from the top of the liquid as possible. Crumble the beef bouillon cubes into the liquid and allow to dissolve. Remove the meat from the broth and set aside. Add the bok choy, long beans, and eggplant to the broth and simmer until tender.
While the vegetables simmer in the broth, heat the olive oil in a large pot over medium heat. Cook and stir the onion and garlic in the hot oil until tender. Stir the achiote powder into the mixture to add a little color. Add the peanut butter and stir until it's melted into the mixture. Add about half the broth to the pot; bring to a simmer for 5 minutes. Add the oxtails and cook another 5 minutes before adding the remaining broth with the vegetables. Serve hot.

Nutrition Facts : Calories 1071.4 calories, Carbohydrate 30.3 g, Cholesterol 374.6 mg, Fat 54.9 g, Fiber 6.6 g, Protein 116.5 g, SaturatedFat 20.7 g, Sodium 1010.3 mg, Sugar 3 g

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Cover with enough water and apply medium heat then bring to a boil. Remove the scum that rises.
Lower the heat and add more water. Make sure to maintain about 6 cups of water as we will use the broth later.
Cover and simmer for about 2 hours or until the oxtails can be pierced by a fork. (See cooking tips above for a quicker cooking time)

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