Low Sodium Kare-Kare
Indulge in the rich, nutty flavors of *Low Sodium Kare-Kare*, a heart-healthy twist on the beloved Filipino classic! This dish features tender beef oxtail simmered to perfection in a velvety, peanut-infused sauce made with unsalted peanut butter and annatto powder for a vibrant hue. Packed with nutrient-rich vegetables like eggplant, banana hearts, string beans, and bok choy, this recipe demonstrates how to cut down on sodium without compromising taste. Thickened naturally with a cornstarch slurry, the dish achieves a luscious, silky texture that’s perfect for drizzling over fluffy steamed rice. Serve with optional low-sodium shrimp paste for a traditional touch that satisfies without the added salt. With its wholesome ingredients and slow-cooked depth of flavor, this easy-to-follow recipe is perfect for anyone craving a healthier yet authentic take on kare-kare!
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Recipe Information
Ingredients
- 2 lbs Beef oxtail, cut into 2-inch pieces
- 8 cups Water
- 1 medium Onions, chopped
- 4 cloves Garlic, minced
- 1 tbsp Annatto powder (for color)
- 3 tbsp Peanut butter, unsalted
- 2 medium Eggplant, sliced
- 1 can Banana hearts, sliced
- 1 bunch String beans, cut into 2-inch pieces
- 2 bunches Bok choy, chopped
- 0.5 tsp Ground black pepper
- 2 tbsp Cornstarch
- 2 tbsp Water (for cornstarch slurry)
- 0.25 cup Low-sodium shrimp paste for serving (optional)
Instructions
Place the beef oxtail in a large pot. Cover with 8 cups of water and bring to a boil. Reduce heat and simmer for 90 minutes or until the meat is tender and easily pulls away from the bone. Skim off any impurities that rise to the surface during cooking.
In a separate pan, sauté the onions and garlic until the onions are translucent and the garlic is fragrant, about 3 minutes.
Add the cooked onions and garlic to the pot with the beef. Stir in the annatto powder, peanut butter, and ground black pepper. Mix well to combine and dissolve the peanut butter.
Add the sliced eggplant, banana hearts, and string beans into the pot. Simmer for another 15 minutes or until the vegetables are almost tender.
In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to form a slurry. Pour the slurry into the pot and stir until the sauce thickens.
Add the chopped bok choy and simmer for an additional 5 minutes, or until all vegetables are tender and infused with flavors.
Serve the low sodium kare-kare warm, with a side of steamed rice and low-sodium shrimp paste, if desired.
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.5 g | 247% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 856 mg | 285% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 42.6 g | ||
| Protein | 243.8 g | 488% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 888 mg | 68% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 6081 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
