Nut-Free Kare-Kare
Discover the comforting taste of **Nut-Free Kare-Kare**, a delightful twist on the traditional Filipino stew. This allergen-friendly dish replaces peanut butter with creamy sunflower seed butter to deliver the same rich, savory flavor without compromising those with nut allergies. Tender oxtail and beef shank are simmered to perfection alongside vibrant vegetables like banana blossom, eggplant, snake beans, and bok choy, all bathed in a luscious, velvety annatto-infused sauce. Perfectly balanced with a subtle umami kick and served with steamed rice—and optional shrimp paste for an authentic touch—this hearty, nut-free version of Kare-Kare is an inclusive feast for the whole family. Packed with bold flavors and vibrant textures, it's a must-try for lovers of comforting Filipino cuisine.
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Recipe Information
Ingredients
- 1.5 kilograms oxtail, cut into 2-inch pieces
- 0.5 kilogram beef shank, cut into pieces
- 8 cups water
- 1 cup banana blossom, soaked and drained
- 2 medium eggplant, sliced into rounds
- 250 grams snake beans (or long beans), cut into 2-inch segments
- 1 bunch bok choy or pechay, ends trimmed
- 2 tablespoons annatto oil
- 4 cloves garlic, minced
- 1 large onion, chopped
- 1 cup sunflower seed butter
- shrimp paste, for serving (optional)
- to taste salt
- to taste pepper
Instructions
In a large pot, cover the oxtail and beef shank with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 90 minutes or until the meat is tender. Skim any foam or scum that rises to the top.
Once the meat is tender, remove it from the pot and set aside. Reserve the broth as we will use it later.
In a separate pan, heat the annatto oil over medium heat. Sauté the garlic and onions until they are fragrant and translucent.
Add the sliced eggplant and banana blossom to the pan and sauté until they are slightly tender, about 5 minutes.
Stir in the sunflower seed butter and continue to stir until it combines with the vegetables. Slowly add 3 cups of the reserved broth to the pan, stirring continuously to create a thick sauce.
Add the tender oxtail and beef shank back to the pot. Simmer for another 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
In the last 5 minutes of cooking, add the snake beans and bok choy to the pot. Cook just until the vegetables are tender, taking care not to overcook them.
Serve the Nut-Free Kare-Kare hot with steamed rice and shrimp paste on the side, if using.
Nutrition Facts
Calories |
7126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 490.2 g | 628% | |
| Saturated Fat | 156.1 g | 780% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 2535 mg | 845% | |
| Sodium | 5452 mg | 237% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 47.7 g | ||
| Protein | 533.5 g | 1067% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1208 mg | 93% | |
| Iron | 68.8 mg | 382% | |
| Potassium | 9791 mg | 208% | |
*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.
