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+ servings

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.
Prep Time10 mins
Cook Time3 hrs
Course: Main Course
Cuisine: Filipino
Servings: 4 people
Calories: 688kcal
Author: Vanjo 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

Instructions

  • Heat oil in a pan. Saute onion and garlic until onion softens.
  • Add beef shank. Cook each side for 30 seconds.
  • 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.
  • Prepare the annatto water by boiling 1 cup water in a saucepan. Add annatto seeds. Boil for 1 minute. Set aside.
  • Prepare the peanut paste by placing the roasted peanuts in a food processor. Puree until the texture becomes smooth and paste-like.
  • Once the beef shank tenderizes, add peanut paste and annatto water (filter the seeds using a kitchen strainer). Cover and cook for 5 minutes.
  • Add Knorr Beef Cube. Stir. Cover and cook for 3 minutes.
  • Pour cornstarch mixture. Stir until sauce thickens. Season with ground black pepper.
  • Add eggplant and sitaw. Cover and cook for 5 minutes.
  • 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