Kare-kare
Ingredients
- 2 lbs oxtail, cut into 2-inch pieces
- 8 oz chicken thighs, cut into 1.5-inch chunks
- 1 cup roasted unsalted peanuts
- 3 tbsp peanut butter
- 3 tbsp annatto seeds (atsuete), soaked in 1/4 cup warm water for 10 minutes
- 1 large onion, cut into 1-inch chunks
- 4 cloves garlic, minced fine
- 2 tbsp shrimp paste (bagoong)
- 2 medium carrots, cut into 1-inch rounds
- 8 oz long beans, cut into 2-inch pieces
- 1/2 small eggplant, cut into 1.5-inch cubes
- 4 cups beef stock
- 3 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp white pepper
Instructions
- Heat 3 tbsp oil in a large heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, sear oxtail and chicken thighs for 2-3 minutes per side until golden brown. Remove and set aside.
- In the same pot, reduce heat to medium. Add minced garlic and cook 30 seconds until fragrant, then add onion chunks. Sauté for 4-5 minutes until onion begins to soften and caramelize at edges.
- Stir in shrimp paste until fully incorporated and dark, about 1 minute. Add the annatto-infused water (strain seeds, discard them), stirring to create a rich reddish-brown base. This should coat the bottom of the pot.
- Return seared meat to pot and add 4 cups beef stock. Bring to a boil over medium-high heat, then reduce to medium-low. Simmer covered for 30 minutes, stirring occasionally, until meat is tender.
- While meat simmers, grind roasted peanuts in a food processor until they reach a coarse meal texture with small peanut pieces visible (not powder). Whisk together ground peanuts, peanut butter, and 1/4 cup of the hot broth from the pot to create a smooth paste.
- Stir the peanut mixture into the pot, whisking to combine thoroughly. Add salt and white pepper. Bring back to a gentle simmer over medium heat.
- Add carrots and long beans, simmering uncovered for 10 minutes. Add eggplant cubes and simmer additional 8-10 minutes until all vegetables are tender but not mushy and sauce has thickened to coat the back of a spoon.
- Taste and adjust seasoning with additional salt or shrimp paste for depth. The sauce should be creamy, rich, and coat each piece of meat and vegetable. Serve immediately over steamed white rice.
Inspired by Laila Bazahm’s winning kare-kare. This is a plausible recreation, not the chef’s original recipe.