Mary Anne’s Kare-Kare

by Yllaine Sabenecio
Beef | February 21, 2019

This home-cooked kare-kare will surely make your Sunday table special. We suggest cooking it in big batches and storing the rest in the freezer. So, whenever the craving creeps in, you’ll just reheat and serve. The meat even gets tender while the sauce becomes more flavorful over time. It may require some patience and effort but trust us, it’s going to be all worth it.

Recipe by Chef Brando Santos
Photographed by Mike Cuevas

Ingredients :

5 servings
For Kare-kare
0.5 kg Oxtail, washed, trimmed, and sliced into 1-2 inch thick rounds
0.5 kg Beef kenchi, trimmed and cut into 2-3 inch squares
3 White onions, quartered
3 tbsp Whole black peppercorns
3 Beef broth cubes
6 L Water
3 tbsp Annatto seeds, wrapped in cheesecloth with a twine
0.5 cup Annatto oil
2 White onions, diced
0.25 cup Minced garlic
1 cup Finely crushed peanuts
1 cup Peanut butter, add as needed
1 Banana heart, cut into 1-inch thick rounds
1 bunch String beans, cut into 2-3 inch lengths
2 Eggplants, cut into ½-inch thick rounds
1 bunch Tagalog pechay, washed and trimmed
0.5 cup Glutinous rice, toasted and processed into powder form, dissolved in 1 cup broth
Fish sauce, to season
Salt, to season
Pepper, to season
Sugar, to season
For Annato Oil
3 tbsp Annatto seeds
1 cup Corn oil
For Ginisang Bagoong
1 cup Corn oil
1 cup Diced pork
1 cup Diced pork fat
1 White onion, diced
0.5 cup Minced garlic
0.25 kg Tomatoes, seeded and diced
0.5 kg Alamang (salted/fermented shrimps), washed and strained
2 Siling labuyo, minced
0.25 cup White vinegar
Sugar, to season

Procedures :

for Kare-kare

  • 1
    In three separate pots, place the oxtail, beef kenchi, and ox tripe. Divide the onions and black peppercorns equally and place in each pot. Add one beef cube per bowl and two liters of water.
  • 2
    Add the wrapped annatto seeds into the beef kenchi pot and place all three pots on a range over medium high. Bring to boil then simmer until meats are tender. When tender, reserve the oxtail, beef, and tripe and reserve the three kinds of stock. Set aside the meats for dish assembly.
  • 3
    Heat the annatto oil over medium flame and sauté the onions for three minutes. Add the garlic and continue sautéing for two minutes.
  • 4
    Add the meats and stir to fully coat the meats with the oil, adding more if desired. Season lightly with fish sauce and cook for five minutes.
  • 5
    Stir in crushed peanuts, peanut butter, and the reserved broth. Make sure the meats are submerged. Simmer until tender and the flavors have melded well together.
  • 6
    Add the banana hearts and string beans and cook for three minutes. Add the eggplants and pechay and cook for another three minutes. Stir in glutinous rice mixture and adjust consistency. Once the desired consistency in the sauce has been achieved, season with fish sauce, salt, pepper, and sugar and serve with bagoong alamang.

for Annato Oil

  • 1
    Over low heat, simmer annatto seeds in corn oil, about 8-10 minutes. Let seeds remain in the oil and strain before using.

for Ginisang Bagong

  • 1
    Sauté pork and pork fat in oil for five minutes until fully rendered. Stir in onion until translucent.
  • 2
    Add the garlic and tomatoes then stir for five minutes.
  • 3
    Add the alamang and sili and continue stirring for 15-20 minutes. Lower the heat and pour the vinegar. Simmer for five minutes without stirring. Adjust taste with sugar.