Beef Kare Kare Recipe

4
3 hours

Ingredients

Beef

  • 600g of beef brisket, cut into 3 pieces
  • 1 large white onion, peeled and quartered
  • 1 large carrot, peeled and quartered
  • 1 bay leaf
  • 3g of black peppercorns
  • salt

Kare Kare

  • 50g of shallots, finely diced
  • 10g of garlic, finely chopped
  • 10g of root ginger, peeled and finely chopped
  • 50g of bagoong shrimp paste
  • 100g of roasted peanuts, ground to a powder
  • 100g of rice flour
  • 30g of annatto seed, ground to a powder
  • 200g of peanut butter, (unsweetened)

Fermented shrimp and peanut

  • 60g of bagoong shrimp paste
  • 40g of roasted peanuts, crushed to a powder

To serve

  • 120g of green beans, trimmed
  • red amaranth cress, (optional)

Method

1

Begin by cooking the beef (this can be done a day in advance if preferred). Place all the ingredients in a large pan and cover with 1.5L of water. Bring to a boil and skim the fat that rises to the surface – you need to reserve around 50ml of this for later, so don't throw it away as normal. Turn the heat down to a simmer then cook for 2.5–3 hours or until the beef is very tender. Leave to cool in the stock, then strain the stock into a separate container – you will need 1 litre in total. Discard all the solids apart from the beef, then reserve in the fridge

  • 600g of beef brisket, cut into 3 pieces
  • 1 large white onion, peeled and quartered
  • 1 large carrot, peeled and quartered
  • 1 bay leaf
  • 3g of black peppercorns
  • salt
2

To make the sauce, place a large pan over a medium heat and add the skimmed fat you reserved from cooking the brisket. Sauté the shallot, garlic and ginger until soft, then add the shrimp paste and continue to cook for a minute

  • 50g of shallots, finely diced
  • 10g of garlic, finely chopped
  • 10g of root ginger, peeled and finely chopped
  • 50g of bagoong shrimp paste
3

Add the strained stock and peanut butter and beat with a whisk until smooth. Leave to gently simmer

  • 200g of peanut butter, (unsweetened)
4

Place a frying pan over a high heat and add the ground peanuts, rice flour and annatto seed. Toast until lightly golden, shaking the pan to stop it from burning. Add a ladle of the peanut stock and stir to create a paste, then add this paste into the peanut stock and simmer until the sauce is smooth with a dark orange tinge

  • 100g of roasted peanuts, ground to a powder
  • 100g of rice flour
  • 30g of annatto seed, ground to a powder
5

To create the fermented shrimp and peanut paste, simply mix the two together. The shrimp paste has quite a powerful flavour, so you can adjust the ratios to your liking

  • 60g of bagoong shrimp paste
  • 40g of roasted peanuts, crushed to a powder
6

Slice the brisket into neat pieces then place into the stock to heat through for 5 minutes or so, along with the trimmed green beans

  • 120g of green beans, trimmed
7

To serve, divide the broth into 4 bowls and carefully pile up some pieces of the brisket. Carefully add a bundle of the beans and finish with a spoonful of the peanut and shrimp paste and some red amaranth cress (if using)

  • red amaranth cress, (optional)