How to Cook Bulalo Kare-Kare

I love eating bulalo, and kare-kare is one of my all-time favorite food.

Through this dish, we are now able to sample the best of both worlds.
Make it even more special by having it with ginisang bagoong
alamang.

I used a clay pot (palayok) to cook this dish. It is traditionally used in

the Philippines when cooking stews and soups. It retains heat and
helps tenderize meat quicker.

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Start by sautéing onion and garlic. Add beef shank and cook each
side until it turns light brown. It should take around 30 to 45 seconds
per side. Add water and boil until the meat tenderizes.

It is a good idea to use low heat when tenderizing meat. It slowly

makes the meat tender while extracting optimum flavors from it. Make
sure to skim oils and scums that floats on the surface, every few
minutes.

Prepare the annatto water. This helps give the dish its orange color.
Simply boil annatto seeds in water for 1 minute. Pour the liquid in the
pot while filtering the seeds.

Make the peanut paste by pureeing roasted peanuts on a food

processor. In my opinion, a good kare-kare makes use of generous
amounts of peanuts. This makes the sauce richer and tastier.

Add the peanut paste and then cook for 5 minutes.

I add Knorr Beef Cube to my Bulalo Kare-Kare in order to elevate the
taste of the dish by giving it a solid beef flavor.

Season with ground black pepper and thicken the sauce with
cornstarch slurry.

Add the veggies last. Put the eggplant and sitaw first and cook for 5
minutes. Add bok choy and cook for 3 minutes. Serve this with shrimp
paste and enjoy it better with a cup of white rice.

Try this Bulalo Kare-Kare Recipe. Let me know what you think.

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Bulalo Kare-Kare
Beef shank cooked in peanut sauce with eggplant, bok choy, and snake beans.
This dish is best served with sauteed shrimp paste.
 CourseMain Course
 CuisineFilipino
 Prep Time10 minutes
 Cook Time3 hours
 Servings4 people
 Calories688 kcal
 AuthorVanjo Merano

Ingredients

 3 lbs beef shank bulalo
  1 piece Knorr Beef Cube
 1 cup roasted peanuts
 15 pieces sitaw cut in 2-inch pieces
 1 piece eggplant sliced
 1 bunch bok choy
 1/2 cup annatto seeds
 8 cloves garlic crushed and chopped
 1 1/2 pints water
 2 teaspoons cornstarch diluted in 1/4 cup water
 ground black pepper to taste
 1/2 cup bagoong alamang
 3 tablespoons cooking oil
US Customary  - Metric

Instructions

1. Heat oil in a pan. Saute onion and garlic until onion softens.
2. Add beef shank. Cook each side for 30 seconds.
3. Pour water into the pot. Let boil. Continue boiling for 10 minutes. Skim
the scums on the surface. Continue boiling in low heat until meat gets
tender.
4. Prepare the annatto water by boiling 1 cup water in a saucepan. Add
annatto seeds. Boil for 1 minute. Set aside.
5. Prepare the peanut paste by placing the roasted peanuts in a food
processor. Puree until the texture becomes smooth and paste-like.
6. Once the beef shank tenderizes, add peanut paste and annatto water
(filter the seeds using a kitchen strainer). Cover and cook for 5 minutes.
7. Add Knorr Beef Cube. Stir. Cover and cook for 3 minutes.
8. Pour cornstarch mixture. Stir until sauce thickens. Season with ground
black pepper.
 9. Add eggplant and sitaw. Cover and cook for 5 minutes.
10.Add bok choy. Cover and cook for 3 minutes. Transfer to a serving plate.
Serve with bagoong alamang. Share and Enjoy!

Nutrition

Calories: 688kcal | Carbohydrates: 21g | Protein: 71g | Fat: 38g | Saturated
Fat: 6g | Cholesterol: 258mg | Sodium: 1226mg | Potassium: 1898mg | Fiber: 9g | 
Sugar: 7g | Vitamin A: 9442IU | Vitamin C: 100mg | Calcium: 387mg | Iron: 9mg