Print Options:

Beef Kare Kare with Garlic Rice

Yields10 ServingsPrep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins

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.”

 2 ½ pounds Boneless Beef Short Rib or Beef Blade Pot Roast, cut into 2-inch cubes
 3 tbsp vegetable oil
 ½ tsp EACH coarse salt and freshly ground pepper
 1 cup diced onion (about 1 medium)
 4 cloves garlic, minced
 1 tbsp sweet paprika or annatto
 ½ cup peanut butter
 2 tbsp cornstarch or rice flour
 1 ½ cups beef broth or stock
 Fish Sauce (optional)
 Salt and pepper
Garlic Rice
 1.50 basmati rice
 3 water
 2 tbsp vegetable oil
 3 cloves garlic, minced
 4 green onions, thinly sliced
 Salt and pepper
1

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.

2

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.

3

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.

4

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
5

Rinse the rice until water runs clear.

6

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.

7

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.

Nutrition Facts

Servings 10