Choose your language

In order to provide our customers with the most up to date information without delay, some of the French content was translated through machine translation. As as result, there may be errors in translation. We are working on adding the official translations.

English
Français
Español Home
中文 Home
Tagalog Home

Bookmark this page on a mobile device

Save or Bookmark this page on your mobile device for future reference. You can revisit the nutrition section, recipes and more anywhere anytime!

Tap the Share icon at the bottom of the page. It looks like a box with an arrow pointing up. In the Share menu, tap Add Bookmark. Enter a new name, if you like, or tap Save to save the bookmark under its original name.

Tap the Menu Button. Tap Add next to Bookmarks.

To bookmark a page in Chrome on your mobile device, use the “Share” button in your address bar.

Tap on the star in the URL bar. You will see the Page bookmarked notification.

Home
Recipes
Braised Beef Kare Kare

Braising/Simmering/Pot Roasting

Braised Beef Kare Kare

20 min prep

210 min cooking

Serves 6

Difficulty 2/5

Inspired by the dish from the Philippines, this stew has an intense aroma the traditional rich sauce. Serve as is over rice as a simple stew or, to enjoy as a fun street food as in the Philippines, tuck beef into warmed tortillas and top with mango, grilled eggplant and green beans.

Ingredients

2 lb (1 to 1.3 kg) Beef Chuck Flap Tail 1 tbsp (15 mL) vegetable oil 1 cup (250 mL) diced onion 1 tbsp (15 mL) sweet paprika or annatto ½ cup (125 mL) natural peanut butter 4 cloves garlic, minced 2 tbsp (30 mL) cornstarch or rice flour 2½ cups (625 mL) beef broth Fish sauce (optional) Salt and fresh ground pepper

Get Ingredients

Directions

1. Cut the beef into 6 cubes. Pat beef dry with paper towel. Heat oil over medium-high heat in Dutch oven or enamelled cast-iron roaster. Brown beef, in batches, for about 10 minutes or until browned all over. Transfer to a plate. 2. Reduce heat to medium. Cook onion, stirring, for about 5 minutes or until softened. Stir in paprika, peanut butter and garlic. Whisk cornstarch into the broth and add all at once to the pan. Bring to a simmer, stirring. Return beef and accumulated juices to pan. 3. Cover, reduce heat to medium-low and simmer for 3 hours, turning the beef over occasionally, until beef is fork-tender. Season with fish sauce (if using), salt and pepper to taste. 4. Transfer beef to a bowl using a slotted spoon. Use 2 forks to shred the cooked beef. Skim fat from sauce, then return beef to sauce.

Tip

The beef can be enjoyed immediately or cooled and stored in an airtight container for up to 3 days. Reheat in a saucepan over medium heat, stirring often, until hot and bubbling.

How to Cook

Braising/Simmering/Pot Roasting

Beef Cuts

Steaks

Chuck Flap Tail Steak

More to Explore

Where to Find Canadian Beef (opens in a new tab)

Diet & Wellness (opens in a new tab)

Recipe Collections (opens in a new tab)

World Cuisine (opens in a new tab)

Frequently Asked Questions (opens in a new tab)

Canadian Beef (opens in a new tab)

Canada Beef Network

Canada Beef Information Gateway (opens in a new tab)

Food Service Gateway (opens in a new tab)

Canada Beef Guide (opens in a new tab)

CanadaBeef.ca (opens in a new tab)

Home

The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.