Beef Kare-Kare

For a Filipino-inspired feast, try chuck flap tail in this kare-kare recipe – the silky peanut stew shows just how delicious this cut can be. Round out your menu with crispy pan-fried garlic rice, the traditional accompaniment to this Filipino comfort food.

Print Recipe Pin Recipe

Ingredients

2 lb 1 kg beef chuck flap tail (Denver steak)
2 tbsp oil
1 onion diced
1 tbsp sweet paprika or annatto
½ cup natural peanut butter unsweetened, unsalted
4 cloves garlic minced
2 tbsp cornstarch or rice flour
2½ cups beef broth
fish sauce to taste (optional)
salt and freshly ground black pepper

Instructions

Cut beef into 6 equal cubes; pat dry with paper towel. Heat oil over medium-high heat in large, heavy bottomed skillet (with lid); brown beef, turning with tongs, for about 10 minutes or until browned on all sides. Using tongs, transfer beef to bowl and set aside.
Reduce heat to medium. Add onion and cook, stirring, for about 5 minutes, until almost translucent. Add paprika, peanut butter and garlic, stirring to combine.
Whisk cornstarch into broth in measuring cup; pour into pan all at once. Bring to a simmer, stirring and scraping up brown bits from pot. Return beef and any accumulated juices to pan.
Cover, reduce heat to low and simmer for about 3 hours, turning beef over occasionally, until beef is fork-tender. Season with fish sauce (if using), salt and pepper to taste.

Notes

Recipe for Filipino-Style Garlic Rice:

Rinse 1½ cups (375 mL) basmati rice in a sieve until water runs clear through it. Bring 3 cups (750 mL) water to a boil in a medium saucepan. Add rice; cover, reduce heat to low and simmer for about 12 minutes or until the water is fully absorbed. Let stand, covered, for 5 minutes. Transfer the rice to a bowl to cool. (Make ahead: Cover cooled rice and let stand at room temperature for up to 1 hour.) To serve, heat a large sauté pan or skillet over medium-high heat. Add 2 tbsp (30 mL) canola or sunflower oil and swirl to coat; add rice. Let the rice crackle and fry, tossing occasionally, for about 10 minutes until warmed and a little crispy. Add 3 cloves garlic, minced and 4 green onions, thinly sliced; cook, folding into rice, for 1 minute. Season to taste with salt and pepper.

Keyword beef, beef chuck, beef chuck flap tail, beef comfort food, beef stew, comfort food, Denver flap