Nut-Free Kare Kare
Experience the comforting warmth and rich flavors of *Nut-Free Kare Kare*, a delightful twist on the classic Filipino oxtail stew. Perfect for those with nut allergies, this recipe swaps traditional peanut butter with creamy sunflower seed butter, retaining all the velvety texture and depth you love. A blend of tender beef shank, oxtail, vibrant vegetables like eggplant, green beans, and baby bok choy, and the subtly earthy hue of annatto-infused broth come together to create a nourishing, aromatic dish. Thickened with rice flour for a smooth consistency, this nut-free version keeps tradition alive while catering to dietary needs. Best served with steamed rice, it’s the perfect centerpiece for family gatherings or a hearty weeknight meal.
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Recipe Information
Ingredients
- 1.5 pounds beef shank with bone
- 1 pound oxtail
- 2 medium eggplant
- 3 tablespoons patis (fish sauce)
- 1 bunch baby bok choy
- 1 cup banana blossom
- 2 tablespoons annatto seeds
- 3 tablespoons rice flour
- 5 cloves garlic
- 1 medium yellow onion
- 2 tablespoons cooking oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 8 cups water
- 3 tablespoons sunflower seed butter
- 1 cup green beans
Instructions
Place the beef shank and oxtail in a large pot, add 8 cups of water, and bring to a boil. Reduce the heat, cover, and let it simmer for about 2 hours until the meat is tender. Skim off any scum that rises to the top.
In a separate small bowl, soak the annatto seeds in 1/4 cup of warm water for 15 minutes. Stir occasionally to extract the color. Strain and reserve the colored water.
Slice the eggplants into 1-inch wedges, trim the green beans, and rinse the bok choy and banana blossom.
In a large skillet, heat the cooking oil over medium heat. Sauté the crushed garlic and chopped onion until the onion is translucent.
Add the cooked meats from the pot to the skillet and fry gently, then add the patis. Stir for a few minutes allowing the flavors to blend, then return everything to the pot.
Mix 3 tablespoons of rice flour with 1 cup of cold water and stir until smooth. Pour the mixture into the pot to thicken the broth.
Add the sunflower seed butter and the reserved annatto water to the stew, stirring until the sauce is smooth and well combined.
Season with salt and pepper. Simmer for another 10-15 minutes, stirring occasionally, to incorporate the flavors.
Add the eggplant and banana blossom, allowing them to cook for about 10 minutes.
Finally, add the green beans and bok choy. Simmer for an additional 5-7 minutes, or until the vegetables are cooked but still vibrant.
Taste and adjust the seasoning as needed. Serve hot with steamed rice.
Nutrition Facts
Calories |
4073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.7 g | 329% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 10411 mg | 453% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 54.7 g | ||
| Protein | 306.5 g | 613% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 856 mg | 66% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 7978 mg | 170% | |
*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.
