Kare-Kare

Ingredients

Here are the following ingredients:

• 6 lb (2.7 kg) Chuck Roll, cut into 2-inch (5 cm) pieces
• 2 tbsp (30 mL) kosher salt, divided
• 4 tsp (20 mL) freshly ground black pepper, divided
• ⅓ cup (75 mL) canola oil
• 12 oz (375 g) finely chopped onion, about 3 cups (750 mL)
• 1 cup (250 mL) chopped green onion
• ⅓ cup (75 mL) minced garlic
• ¼ cup (60 mL) achuete annatto powder
• 12 cups (3 L) beef stock (no salt added)
• ½ cup (125 mL) cornstarch
• 1½ lb (750 g) natural chunky peanut butter, about 3 cups (750 mL)
• ⅓ cup (75 mL) shrimp paste (Ginisang Bagoong)
• 2 tbsp (30 mL) fish sauce

Service

• 1 cup (250 mL) canola oil
• 5 Chinese eggplants, thinly sliced, about 1½ lb (750 g)
• Kosher salt
• Freshly ground black pepper
• 2 lb (750 g) French green beans (haricot vert), trimmed
• 32 baby bok choy, halved, about 3 lb (1.5 kg)
• ⅓ cup (75 mL) lime juice
• 3 oz (90 g) garlic chips, about 1 cup (250 mL)
• 1 cup (250 mL) sliced green onion
• 4 oz (125 g) crushed dry roasted unsalted peanuts, about 1 cup (250 mL)
• 1 cup (250 mL) shrimp paste (Ginisang Bagoong)
• 16 lime wedges

Preparation

1. Season beef with 1 tbsp (15 mL) salt and 2 tsp (10 mL) pepper. Heat half the oil in large stock pot set over medium-high heat. Sear beef in batches, adding more oil as needed, until evenly browned; tent and set aside.
2. In the same pot set over medium heat, add onion, green onion, garlic and annatto powder. Cook, stirring often, until softened.
3. Pour in beef stock and 12 cups (3 L) water; bring to a boil. Return beef and any accumulated juices to pot. Add remaining salt and pepper.
4. Simmer, covered, for 2 to 2½ hours or until beef is very tender. Periodically skim fat and scum from surface of stew and discard during cooking.
5. Carefully remove beef pieces so they stay intact. Cool, cover and refrigerate or hold for service. 
6. Whisk 1 cup (250 mL) water with cornstarch until smooth. Whisk some hot broth with peanut butter, shrimp paste and fish sauce. Stir cornstarch slurry and peanut butter mixture into pot.
7. Simmer, partially-covered, for 30 to 45 minutes or until thickened. Adjust seasoning as needed. Cool, cover and refrigerate or hold for service.

Service

1. Heat 1 tbsp (15 mL) oil in skillet set over medium heat. Cook 5 eggplant slices for 1 to 2 minutes per side or until golden and tender. Season with salt and pepper.
2. Blanch 10 to 12 green beans and 4 bok choy halves just until tender-crisp.
3. Heat 1½ cups (375 mL) sauce with 4 to 5 beef chunks in skillet until heated through and sauce has reduced slightly. Finish with 1 tsp (5 mL) lime juice.
4. Ladle sauce and beef into shallow bowl. Top with eggplant, green beans and bok choy.
5. Garnish with 1 tbsp (15 mL) EACH garlic chips, green onion and peanuts. Serve with 1 tbsp (15 mL) shrimp paste and lime wedge.

Beef Cuts