Beef Kare Kare with Garlic Rice

Name: Beef Kare Kare with Garlic Rice
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 10
Ingredients: pounds Boneless Beef Short Rib or Beef Blade Pot Roast, cut into 2-inch cubes; vegetable oil; EACH coarse salt and freshly ground pepper; diced onion (about 1 medium); cloves garlic, minced; sweet paprika or annatto; peanut butter; cornstarch or rice flour; beef broth or stock; Fish Sauce (optional); Salt and pepper; Garlic Rice basmati rice; water; vegetable oil; cloves garlic, minced; green onions, thinly sliced; Salt and pepper

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Beef Kare Kare with Garlic Rice

Prep Time: 30
Cook Time: 180
Total Time: 330
Serving: 10

Print Recipe

Chef Anna Olson: “I discovered Kare Kare on my very first trip to the Philippines. I loved the intense aroma and the richness of the sauce, and it inspired me to prepare it at home. If I’m looking for a more casual way to serve it, especially if I’ve made the dish the day before, I serve my Kare Kare beef as a burrito. Since this isn’t readily available here in Canada, I use paprika – it adds a nice colour and is very tasty without being spicy.”

Directions

Heat 1 tbsp of the oil in a large, heavy-bottomed Dutch oven over high heat. Sear the beef in batches, seasoning with some salt and pepper; cook on all sides until browned. Remove the beef to a plate and continue cooking beef and adding more oil as needed. Reduce the heat to medium.
Add remaining oil and the onion and garlic; sauté until almost translucent, about 5 minutes. Add the paprika (or annatto), peanut butter and stir. Whisk the cornstarch or rice flour into the stock and add this all at once to the pan. Whisking to remove any flavourful brown bits from the bottom of pan.
Once the liquid starts to simmer, add back the beef, cover and simmer on medium-low heat for 3 hours, turning the beef over occasionally.
Once the beef yields easily when pierced with a fork, season with fish sauce (if desired), salt & pepper. Skim any fat from the surface of the Kare Kare. Serve over Garlic Rice.

Garlic Rice

Rinse the rice until water runs clear.
In medium saucepan, bring the water to a boil; stir in rice. Cover, reduce the heat to medium-low and cook until the water is fully absorbed, about 12 minutes. Transfer the rice to a bowl to cool slightly.
Heat a large sauté pan over medium-high heat and add the oil and cooked rice. Let the rice crackle and fry, tossing occasionally, until warmed and a little crispy, about 10 minutes. A minute before taking off the heat, add the garlic and green onions and toss. Season to taste.