Kare-kare (beef brisket stew in peanut sauce)

A Filipino celebratory stew: beef or oxtail simmered until falling apart in a thick, mild peanut sauce, with vegetables. The salty shrimp paste at the table gives it its edge.

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Method

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1. Put the meat in a pot with the water and onion wedges, bring to the boil, skim off the foam, and simmer covered over low heat for 2-2.5 hours, until falling apart. Keep the broth. ⏱ Timer: 2 h
2. In a large pot, soften the garlic and chopped onion in the oil, then stir in the annatto.
3. Pour in 1 L of the cooking broth, stir in the peanut butter, and mix smooth.
4. Mix the toasted rice flour with a little cold broth, pour into the sauce, and simmer, stirring, for 5 minutes until thick and creamy. ⏱ Timer: 5 min
5. Add the meat and simmer together for 10 minutes. Season carefully with salt, as the bagoong is also salty. ⏱ Timer: 10 min
6. Separately parboil the aubergine, green beans and pak choi in salted water for 3-4 minutes. ⏱ Timer: 3 min
7. Spoon the stew onto a plate, arrange the vegetables around it, and serve with rice and bagoong on the side.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The sauce is deliberately mild; it's balanced by the bagoong (shrimp paste).
• In a pressure cooker, the meat is tender in 50-60 minutes.

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