Beef Kare Kare Recipe (2024)

FAQs

What is Kare-Kare sauce made of? ›

Made with peanuts, achuete, and toasted rice, this thick savory sauce is ready simmer with tender cuts of beef or oxtail for an unforgettably flavorful Kare-Kare.

Promptly place any Beef Kare Kare leftovers in the refrigerator in a sealed container within 1 to 2 hours of serving. Store leftovers in the coldest part of the refrigerator for 3 to 4 days.

If the sauce isn't thick enough to your liking, you can thicken it with a cornstarch slurry. Simply mix cornstarch with water until smooth, then gradually add it to the simmering sauce until the desired consistency is reached.

Ground rice is another reason why some kare-kare quickly spoil. To avoid this issue, do not leave kare-kare at room temperature for more than 2 hours. Refrigerate leftovers or freeze them to extend their shelf life.

In the Philippines, if something is particularly good or desirable, it's common practice to say its name twice, so since “kare” means “curry,” you could say that a loose translation of kare-kare is “really good curry.”

I love eating it with bok choy, string beans, and eggplant. Kare-kare is all about the sauce, which gets its flavor and reddish-bronze color from a dose of annatto seeds and bagoong, or fermented shrimp paste.

Repurpose extra kare-kare sauce into a versatile kare-kare compound butter. Once hardened in the fridge, you can slice and use it however you like: Toss it with meat, seafood, and vegetables. Spread it over crusty bread and crackers as an appetizer.

A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.

We really like cashew butter and almond butter for kare kare. Cashew butter tastes very close to peanut butter. For those of you who cannot have nuts, sunflower butter is fantastic in kare kare as well as curry dishes.

Kare-kare and rice are a classic pairing that hardly needs any elaboration. While delicious on its own, the aromatic stew tastes even better with rice, which helps to mellow out the richness of the peanut sauce.

Does Kare-Kare have okra? ›

It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves' feet, pig's feet or trotters, various cuts of pork, beef stew meat, and occasionally offal. Vegetables, such as eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans, are added.

Both dishes feature a rich and flavorful sauce, but their spice profiles differ significantly. Kare-Kare relies on achuete (annatto) and peanut sauce to create its distinct flavor, while Indian curries derive their complexity from various spices. Many will describe Indian curry to be "earthy and spicy."

Kare-kare actually freezes really well! Just make sure to remove or separate any vegetables and store in a clean and sealed container. It can last in the freezer indefinitely, but we don't recommend keeping it for longer than 2 weeks.

You can cook the sauce over the weekend and keep it frozen for up to two weeks. Or you can blanch your veg ahead and also store them in the freezer. Or you can also learn how to cook pork kare-kare using ready-to-fry lechon kawali or leftover lechon.

To reheat Kare-kare via microwave, pour frozen contents in a microwavable container and cover. Microwave for 8 to 10 minutes on medium to high setting. Stir every 2 minutes until heated through. To reheat via stove top: Thaw product in the chiller for at least 4 hours.

Kare Kare is a classic Filipino slow-cook stew, usually using oxtail and/or ox tripe, with deliciously thick deep yellow peanut sauce with some vegetables. It has a very subtle taste because it is traditionally unsalted, allowing the flavors of the peanut sauce and the meat to surface and be enjoyed.

Kare-kare is often served hot with special bagoong alamang (sauteed salted shrimp paste).

As you might assume, the name of the dish comes from the word ``curry.'' According to Culture Trip, kare kare essentially translates to faux curry because although it resembles the Indian sauce in appearance, the actual flavor and components are very different.