Filipinos are well known to have a long-standing celebration of the Holiday season, a perfect time for family gatherings. As previously featured Filipino Food, Kare Kare (How to Cook KARE KARE ) remained to be one of the favorite Filipino beef dish. So, for this Christmas season, why not serve your family our KARE KARE with a twist? Yes, you got that right! Surprise your balikbayan aunts and uncles with this rich and creamy variation which I got from Yummy Magazine.
This course will feature our old-time favorite KARE KARE with cream. Adding cream to this dish creates a smooth, velvety taste that even kids will surely love. Annatto oil, locally known as Atsuete oil, is made by mixing annatto seeds with vegetable oil (olive oil, corn oil or canola oil can also be used) applied with heat, giving rise to a tangerine color that will make our stew more appealing. Make sure to filter-out annatto seeds with the use of a strainer. Crushed peanuts may be used for added texture.
Recipe for Creamy Kare-Kareng Baka
½ kg beef camto (oxtail, or combination)
4 cups water
2 tbsp annatto oil
2 tbsp chopped garlic
1 pc onion, sliced
½ cup peanut butter
1 cup sitaw, cut into 3-inch long strips
2 cups talong slices
2 cups pechay, halved
1 pack 250ml All Purpose Cream
Kare-Kare Cooking Procedure
Tenderize beef with water and salt. Cook for atleast 1 hour and 45 minutes or until beef is fork tender. Remove beef from broth for later use. Set aside.
Heat annatto oil, sauté garlic and onion until limp. Add tenderized beef and peanut butter. Cook for 2 minutes.
Pour about 2 cups of reserved broth adding more to achieve desired sauce consistency and bring to a boil. Add sitaw, talong, and pechay one at a time, giving 1 minute interval before each addition. Pour in All-purpose cream and bring to a simmer. Serve hot with rice and bagoong