This is how to make an easy and delicious kare kare by using kare kare mix and beef chuck. Two perfect alternatives to oxtail and 'made from scratch’ sauce. Stir-in a good quality store-bought peanut butter or homemade peanut butter and make one of the best Filipino comfort food. So good with bagoong and rice!
Heat 2 tbsp oil in a large pot over medium-high heat. Sear the pieces of beef on both sides until brown. Transfer to a plate. Add the onions and garlic. Cook until fragrant and translucent. Add back the beef and pour the fish sauce. Simmer for 1 minute.
Pour the beef broth. Bring to a boil then lower the heat to medium. Let it cook until fork tender. This could take 1 to 2 hours depending on the cut of the beef. For shorter cooking time, pressure cook for 30 minutes on high pressure then manually quick release.
Dissolved kare kare mix in 1/2 cup water. Set aside.
When the beef is tender, add the string beans and eggplant. Cook for 2 minutes. Add bok choy simmer for another minute (see note 1 for cooking alternative).
Pour kare kare mix dissolved in water, peanut butter, and sugar. Stir to dissolved. Simmer for another 1 minute then scoop out the vegetables and transfer to a plate. Continue simmering the sauce until it thickens. Taste, add more sugar if preferred.
Serve with the vegetables, bagoong-alamang and enjoy with a warm cup of rice.
Video
Notes
Alternative cooking method for the vegetables: Boil a pot of water with 1 teaspoon of salt. Cook the string beans for 2 minutes. Add the bok choy, cook for 2 minutes. Immediately remove and transfer to a plate. You can boil the eggplants as well (cook until just tender) or fry in hot oil.
Other vegetable suggestions: Banana heart (puso ng saging), green beans, spinach leaves, nai bai and zucchini.
Shelf-life and storage: Kare Kare can last in the fridge for up to 3 to 4 days stored in an air-tight container. To reheat, place in a pot and add a little bit of hot water or meat broth to loosen the sauce.