Osso Buco Kare-Kare

Kare-Kare is a famous Filipino stew usually served during special occasions like town fiestas, birthdays, and family gatherings. This dish’s defining ingredients are its peanut sauce, made out of peanut butter, grounded toasted rice flour, and annatto seed (color), then cooked with various vegetables and meat. The taste is a bit pale, often accompanied by a salty shrimp paste called ‘bagoong.’

Kare-Kare Cook tips:
You can always cook the meat one day ahead, store it in the fridge, and remove the hardened fat on the surface the following day.
The meat is usually oxtail, but it can also be done with other cuts of beef.
Kare-Kare should be served with bagoong; without it, you might as well cook something else.

This delicious dish and hearty stew are a must for the colder months and remind people of home. This dish is best served with rice.

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You will need:

• 4 osso buco
• 2 bundle bok choy or pechay, cut into 2 pieces
• 1 pc eggplant, sliced 1 inch thick
• 1 bundle of string beans, cut into 2-inch slices
• 1 cup smooth peanut butter
• 2 tbsp ground peanut
• 5 – 6 cups of water
• 1 tbsp annatto powder dissolved with 1 tbsp hot water
• ½ cup rice flour, toasted
• 3 cloves garlic, minced
• 1 pc onion, chopped
• salt and pepper, to taste
• cooking oil

Procedure (video):

1. Boil osso buco in water for 2 to 3 hours or until cooked in a large pot. Strain and set aside the stock.
2. Heat oil and saute garlic and onion until fragrant in a large pan or the same pan.
3. Add 3 cups of beef broth – mix and cover the pot.
4. Mix in smooth peanut butter. Mix well and occasionally stir so the peanut butter will not burn at the bottom of the pot.