Beef Kare Kare
A succulent beef chuck with a soft chewy beef tripe which is simmered in peanut butter sauce and then serve with bok choy, eggplant and string beans then serve together with white rice and bagoong (fermented shrimp paste) This is one of the most well known dishes in the Philippines. This dish is dear to me as it reminds me of the time cooking this with my late grandfather.
1 kilo beef chuck - Cut into cubes
1/4 kilo beef tripe - Cut to cubes
1 red onion - minced
3-4 cloves or garlic-minced
1/2-3/4 cup peanut butter
2-3 tbsp fish sauce
1-2 tbsp annatto seeds
1/2 cup hot water
2 tbsp glutenous rice or normal rice -roasted and pounded to powder
1/4 cup peanuts - pound
Bok choy -trim off the lower and wash
String beans - cut into 2 inches
Egg plant -sliced diagonally
Bagoong (Filipino condiment made from fermented fish , krill or shrimp paste with salt)
1. Season chuck with salt and pepper then sear it in a pot until brown
2. Add 2-3 cups of water then simmer with beef tripe until tender then drain it but save the stock then set aside (1 hour to 1-and-a-half-hour simmer in low heat)
3. Heat a pot or a wok then add a little bit of oil
4.Saute red onion, garlic until fragrant
5.Add the beef chuck and tripe and stir in fish sauce, saute until fragrant.
6. Add a little bit of stock with the peanut butter and annato seed water.
7. Add rice powder simmer in low fire for 10-20 minutes. Add stock if it is too thick.
8. Season with salt and pepper to taste.
9. Blanch vegetables in a boiling then shock in an ice bath then add to the pot before serving.
10. Serve with white plain rice and bagoong in the side.
11. Garnish with Peanuts
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