This featured recipe represents a dish that symbolizes abundance and joy, a cuisine that shouts festive not only by its appearance but also by the ingredients used to make it.

And Filipinos have a diverse range of culinary offerings that represent celebrations, foods that make our eyes sparkle and our bellies growl in anticipation.

Filipino cuisine is so diverse that it has dishes for every occasion: some foods are served specifically for weddings, others for feasts, and even treats for funeral wakes.

WHAT IS BEEF KARE-KARE

Sunday Filipino lunches, particularly in the past, have always felt like a small reunion. Family members gather, often bringing their specialty dishes with them.

Many of us grew up in this type of environment, and it has made us fall in love with our cuisines ever since.

One of these dishes is our featured recipe, Beef Kare-kare: a traditional oxtail or tripe stew with a creamy peanut sauce made of roasted and ground peanuts.

Others use unsweetened peanut butter to achieve the sauce’s creamy texture.

This dish is frequently served with Bagoong alamang, a fermented condiment made from small shrimps that is often sautéed with garlic and vinegar, making it a perfect complement to the slightly overall flavor of Beef Kare-kare.

Blanched vegetables, such as eggplant and pechay, are frequently used to complement and balance the richness of the Kare-kare sauce.

WHICH MEAT DO I USE FOR KARE-KARE?

We had no intention of deviating from the traditional kare-kare mix of oxtail and tripe.

While this combination is delicious, we discovered that adding beef shank balances out the meat and adds another layer of richness to the soup.

• OXTAIL: There isn’t a lot of meat in oxtail. It is instead high in collagen, bone marrow, and fat. This makes it valuable for its silky, gelatinous texture, which it imparts to anything it’s added to. When used in kare-kare, oxtail adds a richness that makes doctors want to be on speed dial.

• TRIPE: Tripe is the edible lining of a cow’s stomach. It adds a chewy texture to kare-kare and has a mild flavor that doesn’t overpower the sauce. It even enhances the flavor of the peanut butter sauce because it adheres to it so well.

• BEEF SHANK: Beef shank is not commonly used in kare-kare. However, we’ve discovered that adding it helps to compensate for the lack of meat in both the oxtail and the tripe. Plus, if you make this recipe without the tripe, you’ll have plenty of laman to go around.

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IS KARE KARE A CURRY?

Technically, I would not call kare kare a curry, but it does have curry influences in its perplexing history.

Many people believe that kare kare originated with Indian soldiers from a Southern Indian British colony who traveled to the Philippines prior to Spanish colonization.

WHAT MAKES THE BEST KARE-KARE?

Kare-kare is a case of the whole being greater than the sum of its parts. Each ingredient contributes something unique to the dish, tying it all together.

So, in our tests, we focused on the two most important components of kare-kare: peanut butter and meat. We evaluated each one separately, then in relation to how it interacts with the other parts.

WHAT’S THE BEST PEANUT BUTTER FOR KARE-KARE?

Kare-kare is all about the peanut butter—the it’s base that flavors the sauce and distinguishes it from all other curries.

As a result, there is some disagreement about which type of peanut butter works best. Some people swear by certain brands, while others avoid supermarket spreads.

WAYS TO COOK

Beef Kare-kare is traditionally cooked in a palayok or clay pot, which is a cooking pot made of earthenware and porous ceramic material.

Palayok retains the heat of the food for a longer period of time while having no effect on the overall flavor of the dish.

• THE INSTANT POT. The instant pot, the upgraded cousin of our mother’s ever-dependable pressure cooker: their partner when cooking tough pieces of meat that would require hours and hours of cooking without the trusty pressure cooker.

• USING THE SLOW COOKER. People who enjoy simmered foods will appreciate the slow cooker. The slow cooker uses low but consistent heat that moves from the bottom of the pot to the top of the cooker and then around the cookware.

• PRESSURE COOKER. This trusted cooking partner of our mothers and grandmothers never fails to accomplish its purpose of tenderizing, which takes time when cooked in a regular cooking pot. The pressure cooker does exactly what its name implies: it uses pressure to shorten the cooking time of food.

• STOVETOP. The majority of Filipino households prepare their meals on a stovetop. In comparison to other cooking methods, stovetop cooking is significantly less expensive and more widely available.

OTHER DELICIOUS VARIANTS

KARE-KARE WITH GARLIC RICE RECIPE

• The best way to start your day is with a savory and hearty breakfast that both fuels you and awakens your senses. Nothing beats the aroma of freshly cooked garlic rice in the morning, followed by a bowl of very creamy and savory Beef Kare-kare; each spoonful is like a bite of heaven.

RECIPE FOR KARE-KARE WITH COCONUT MILK

• Beef Kare-kare is already creamy on its own, thanks to the peanut butter and ground, roasted peanuts that thicken the sauce. This is what gives the Kare-kare its distinctive thick, full-bodied sauce.

CRISPY BEEF KARE KARE RECIPE

• The possibilities for innovation and variation, particularly in the food industry, are limitless. From time to time, new variations of well-known and well-loved dishes make their way to the culinary spotlight. In recent years, savory and sauce-based dishes have been served deconstructed, which means they have been prepared differently than usual.

TRIVIA

Did you know that the first protein used in Kare-kare is neither beef or pork?

According to historical claims, the Kapampangan (natives of the province of Pampanga) version of Kare-kare uses mudfish, and the aromatics and ingredients are completely different.

Instead of annatto seeds, they used turmeric to color the fish and lemongrass to remove the odor.

Beef, the protein used in our Kare-kare, is high in protein, which aids in muscle mass development. It is also high in antioxidants, particularly glutathione.

TIPS

Knowing kitchen-tested tips can be very helpful, especially if you’re new to cooking, which is why we’ve compiled a list of tips to help you become a better home cook.

• When purchasing coconut milk, always choose freshly grated and pressed over powdered or canned. This is done to ensure that the product you’re using is fresh.

• Always look at the color of the beef: go for the bright red cuts. Picking pale-colored cuts is not a good idea because they indicate freshness.

• Instead of boiling your vegetables, blanch them. This keeps the nutrients and color of your vegetables intact.

TROUBLESHOOTING

If you make a mistake while cooking Beef Kare-kare, don’t let it ruin your day. We’ve also included troubleshooting steps to help you solve your kitchen problem.

• If the sauce is too runny, you can thicken it with finely ground peanuts.
• If you don’t have any peanuts, you can make a slurry by combining two parts water and one part cornstarch.
• If the sauce lacks flavor, add a tablespoon of fish sauce to boost the flavor.

Frequently Asked Questions

The Best Beef Kare-Kare Recipe [Filipino Peanut Stew]

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(3 votes, average: 4.00 out of 5)
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4 from 3 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 1 hour and 45 minutes
• Total Time: 2 hours
• Yield: 4 people

Print Recipe

Pin Recipe

Description

Who would have guessed that peanuts could be a tasty accompaniment to beef? This dish is a variation on Oxtail Kare-Kare, with beef chunks complemented by various vegetables and, of course, peanuts.

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Ingredients

• 1 kg Beef meat boiled for 1 hour and cut into 3 inches in length and 2 inches wide
• 4 cloves Garlic crushed into pieces
• 1 pc Red onion big and cut into small cubes
• 1 pc Banana flower bud cut into 1-inch rounds
• 6 pcs String beans cut into 3 inches long each pc
• 2 pcs Eggplant cut into thin rounds
• 2 tbsp Annatto seeds soaked in water
• 1/4 kg Native Bok choy (pechay)
• 1 tsp Salt
• 2 tbsp Oil
• 1/2 tsp Ground black pepper
• 1/2 cup Peanut butter unsalted
• 1 cup Coconut milk
• 4 cups Beef broth

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Instructions

1. In a large skillet, heat the oil and saute the garlic until golden brown. Add the onion and saute until softened.
2. Now add the boiled beef meat to the pan, along with 4 cups of beef broth. Season with salt and black pepper to taste. Cook for 5 minutes.
3. Pour in the annatto mixture after 5 minutes (add the liquid only). Stir until it comes to a boil.
4. Boil for 30 minutes with the lid on.
5. After 30 minutes, add the coconut milk while continuously stirring the mixture. 5 minutes at a boil
6. Add string beans and a banana flower bud after 5 minutes. Cook for 5 minutes.
7. Toss in the eggplant and native bok choy after 5 minutes. Simmer for another 5 minutes.
8. Transfer to a serving bowl after 5 minutes.
9. Enjoy with a dollop of shrimp paste!

Notes

NOne

• Category: Main Course
• Method: Beef
• Cuisine: Filipino

Nutrition

• Serving Size: 4 servings
• Calories: 785kcal
• Sugar: 3g
• Sodium: 2320mg
• Fat: 49g
• Saturated Fat: 19g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 80g
• Cholesterol: 333mg

Keywords: Kare-kare recipe, beef kare-kare recipe, beef recipe, easy beef kare-kare recipe

source: https://eatlikepinoy.com/best-beef-kare-kare-recipe/

Full of hearty vegetables, potatoes, and ground beef, with a spicy kick to keep you warm!

Filipino beef giniling, or ground meat, is delicious with a bowl of rice because this saucy dish is full of flavor from everything cooked in one pan!

This dish can be made with ground beef, pork, or chicken in a perfectly simmered tomato and vegetable stew! The aromas of onion, garlic, and meat, among other flavors, will fill your kitchen!

WHAT IS GINILING?

Giniling is Tagalog for “ground meat.” Giniling is to most Filipinos what chili is to Americans.

It’s one of the simplest Filipino dishes, but it’s packed with delicious Pinoy flavors.

It’s their ultimate comfort food, which they grew up eating on weeknights or with large groups during special occasions.

Giniling, like menudo and asado, is a tomato-based stew that is one of Spain’s legacies to its colonies. In Spanish culture, sautéing onions, garlic, and tomatoes in oil is similar to making sofrito.

KEY INGREDIENTS – FILIPINO BEEF GINILING

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The following are some essential and optional ingredients for this recipe:

• With all of the vegetable chunks and tomato sauce, you only need a pound of lean ground beef. As mentioned in the Tips section, try to get at least 96 percent lean because you don’t have to strain the oil and it’s a lot healthier!

• So, I like to use red ruby potatoes in this stew because they hold up better as it simmers and the skin tastes great! Six red ruby potatoes are cleaned and washed, and they add a perfect, hearty flavor to this Filipino giniling recipe.

• Other potatoes can be substituted, but the skin is thin enough that after a thorough cleaning and slicing into wedges or cubes, it pairs beautifully with the meat and vegetables!

• Onion: Dice an entire onion and add it to the pot!

• Garlic: For the best flavor, only 3 cloves are required!

• Habaneros (optional): The spice in this recipe is delicious! One habanero is required for some heat! Certainly, you can modify this recipe to your liking if you prefer something milder. Similarly, red or green bell peppers are an excellent substitute!

• Carrots: The freshness of the carrots in this recipe is fantastic! For a rich vegetable flavor, dice one carrot.

• Peas: Because peas have a distinct flavor, only 12 cup is required. In other words, the peas will cook in the soup’s tangy tomato base and absorb all of the rich flavor!

• Tomato sauce: the foundation of this Filipino giniling recipe! This is so simple to toss in the pot. You can use fresh tomatoes if you prefer, but the simplicity of the tomato sauce makes this stew extremely simple.

• Soy sauce is both salty and tangy! This will darken the sauce slightly and add a wonderful flavor.

• Only a small amount of fish sauce is required to enhance the tangy flavor. As a result, we use Thai Kitchen Gluten Free Premium Fish Sauce to add flavor to this dish! Make sure to only use a small amount!

HOW TO COOK FILIPINO PICADILLO?

1. Once you’ve gathered all of the ingredients, it’s a simple matter to make this giniling in one pot.

2. Cut all of the vegetables into small pieces. In a pan, heat the oil and sauté the onion until it is soft and translucent. Cook for a few minutes after adding the garlic.

3. It’s time to add the ground pork and cook it until it’s no longer pink, stirring and breaking it up with a spatula.

4. Combine tomato paste, tomato sauce, black pepper, and soy sauce in a mixing bowl. Cook for 5 minutes after thoroughly mixing.

5. Cook for 10 minutes after adding carrots and potatoes and half a cup of water.

6. Add in the bell peppers, peas, raisins, sugar (to balance out the tang in the tomatoes), and fish sauce. Combine thoroughly.

7. If the mixture becomes too dry, add another half cup of water. Giniling is meant to be a semi-dry dish, not too soupy or too dry.

8. Cook until the potatoes and carrots are soft. While the stew is cooking, you can hard boil some eggs in water.

9. Serve the giniling with sliced eggs on a bed of rice.

MORE VARIATIONS TO THIS RECIPE

This Filipino beef giniling can be made in a variety of ways. Here’s how it works:

• Ground pork or ground chicken can be used. This popular dish has a plethora of variations! Ground pork or chicken can be used and will taste delicious as it simmers in the sauce in the stew.

• Try this recipe with different bell peppers: In the Ingredients section, we mentioned that red or green bell peppers can be used in place of the habanero for a milder flavor. As a result, try a combination of both, as the colors in this dish will be absolutely mouthwatering!

• A couple teaspoons of sugar are sometimes added to that rich flavor to balance the salt level if you want some sweetness to this Filipino giniling. However, I don’t believe it’s necessary for the measurements given in this recipe. Please let me know if you give it a shot!

• What should I serve with this dish? This is a great hearty dish when it’s cold outside, and pairs of course perfectly with rice! You have everything you need with the vegetables and meat. You can’t go wrong with our Spiced Honey Glazed Carrots Recipe with Pecans for some extra sweet vegetables on the side!

STORING AND USING LEFTOVERS

This ground pork dish keeps well in the fridge and freezer. Store it in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2 months.

Once you’ve made it, it makes excellent leftovers for lunches or even breakfast. Fried eggs are also a great addition to some Asian-style breakfast the next day.

Frequently Asked Questions

Authentic Filipino Beef Giniling Recipe

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(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Picadillo is a hearty Filipino ground beef stew in a rich tomato sauce with potatoes, carrots, and raisins. It’s simple to make and inexpensive, but it’s filling and delicious. Excellent with steamed rice!

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Ingredients

• 1 tablespoon canola oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 1/2 pounds ground beef
• 1 tablespoon fish sauce
• 1 cup tomato sauce
• 1/2 cup crushed tomatoes
• 1/2 cup water or beef broth
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, peeled and cubed
• 2 tablespoons raisins
• 1/2 cup frozen green peas, thawed
• 1/4 cup green olives, pitted
• salt and pepper to taste

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Instructions

1. Heat the oil in a pan over medium heat. Cook until the onions and garlic are softened.
2. Cook, breaking ground beef into pieces with the back of a spoon, until lightly browned. Excess fat, if any, should be drained.
3. Cook for 1 to 2 minutes after adding the fish sauce.
4. Combine tomato sauce and crushed tomatoes in a mixing bowl.
5. Bring the water to a boil. Reduce the heat to low, cover, and cook for 10 to 15 minutes, or until the beef is cooked through.
6. Add the potatoes, carrots, and raisins. Cover and continue to cook for 3 to 5 minutes, or until the vegetables are tender.
7. Mix in the green peas and olives.
8. Cook until the sauce has reduced and thickened. Season to taste with salt and pepper.

• Category: Beef
• Method: Beef
• Cuisine: Filipino

Nutrition

• Serving Size: 4 servings
• Calories: 399kcal
• Sugar: 4g
• Sodium: 575mg
• Fat: 25g
• Saturated Fat: 8g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 80mg

Keywords: Filipino beef giniling recipe, beef giniling recipe, giniling recipe, beef giniling, beef recipe

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