Short Rib Kare Kare
Dutch oven by Le Creuset.
Kare Kare is one of my favorite Filipino stews, and when I have extra time to cook, I’ll make this version with braised short ribs. It’s traditionally made with oxtail in a pressure cooker, but I personally find that too fatty and not enough meat. Short ribs, when braised in the sauce over a few hours, just melt in your mouth. Serve this with plain white or brown rice, and you’ll fall in love this with comforting Filipino dish.
Serves: 4 - 6
Ingredients:
4 1/2 pounds boneless short ribs, cut in 3 inch pieces, salted, and peppered
1/2 teaspoon ground annatto seeds
1/2 teaspoon ground turmeric
1 medium onion, roughly chopped
1 tablespoon grated ginger
5 garlic cloves, peeled and smashed
1/2 teaspoon red pepper flakes
1 tablespoon sugar
1 medium tomato, roughly chopped
2 (13 ounce) cans canned coconut milk, well-shaken
1/4 cup white vinegar
1/4 cup smooth peanut butter
2 cups green beans, cut in 2 inch pieces
2 cups of bok choy leaves
2 cups eggplant, cut in large chunks
Canola oil
Kosher salt and pepper
Steamed white or brown rice (for serving)
Optional: bagoong (fermented shrimp paste — only for those who are daring)
Steps:
Preheat oven to 350 degrees (non-convection).
In a large dutch oven, heat 3 tablespoon of canola over medium-high heat. Working in 2 batches, sear each side of your seasoned short ribs (don’t forget to sear the ends too). Set aside on a plate, leaving behind the beef fat.
Add the ground annatto and ground turmeric into the hot oil and cook for a couple minutes (this is “blooming” the spices). Add the chopped onion, grated ginger, garlic, and red pepper flakes, and cook for a few minutes until everything is softened. Add the sugar and tomato, making sure you lightly smash the tomatoes to release their juices. Add the coconut milk, vinegar, and the seared short ribs to the pot. Cover, and place in the oven to braise for 2 1/2 hours.
Remove the short ribs from the dutch oven onto a plate and set aside. Strain the sauce into a large bowl, so you get rid of all the solids (discard). Add the strained sauce back to the dutch oven on the stove over medium-high heat. Add back the braised short ribs and dissolve the peanut butter into the sauce. Add eggplant and 1/2 cup of water, and cooked covered for 5 minutes. Add the the green beans, bok choy, and another 1/2 cup of water, and cook covered for 10 additional minutes. Taste, and adjust seasoning with S&P.
To plate, put a heaping amount of rice on a plate. Spoon over short ribs and veggies, and finish with more sauce on the top. Filipinos usually eat this dish with a fermented shrimp paste called bagoong, which is delicious but not for everyone. With or without it, you’ll still be left with a delicious stew.
