Soy-Free Kare Kare
Indulge in the rich, nutty flavors of our Soy-Free Kare Kare, a wholesome twist on the beloved Filipino classic. This comforting stew features tender, slow-simmered oxtail paired with hearty vegetables like eggplant, banana hearts, green beans, and bok choy, all enveloped in a luscious, velvety peanut butter sauce. The recipe swaps out traditional soy-based components, making it perfect for those with soy allergies or sensitivities, while annatto oil and a rice flour slurry create its vibrant hue and thick consistency. Perfectly seasoned and served over a bed of steamed rice, this allergy-friendly rendition of Kare Kare is a flavorful and nourishing meal the whole family will love.
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Recipe Information
Ingredients
- 2 pounds oxtail
- 8 cups water
- 1 tablespoon salt
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium eggplant, sliced
- 1 medium banana hearts, sliced
- 1 cup peanut butter
- 2 tablespoons annatto oil
- 3 tablespoons rice flour
- 1 cup green beans
- 1 bunch bok choy
- 1 teaspoon black pepper
Instructions
Rinse the oxtail under cold water, then place it in a large pot. Add 8 cups of water and 1 tablespoon of salt. Bring to a boil, then reduce the heat to a simmer. Skim off any foam that rises to the surface. Simmer for about 1.5 to 2 hours, or until the oxtail is tender.
Once the oxtail is tender, remove it from the pot and set aside. Reserve about 4 cups of the beef broth.
In a large pan, heat 2 tablespoons of annatto oil over medium heat. Sauté the minced garlic and chopped onion until they are soft and fragrant.
Add the sliced eggplants and banana hearts to the pan. Cook until they are slightly tender.
Combine 1 cup of peanut butter with about 2 cups of the reserved beef broth, stirring until smooth.
Add the peanut butter mixture to the pan. Stir well, bringing the mixture to a gentle simmer.
Mix 3 tablespoons of rice flour with a small amount of cold water to form a slurry. Gradually add the slurry to the pan, stirring continuously until the sauce thickens.
Add the green beans and bok choy to the pan. Cook for another 5-7 minutes until the vegetables are tender.
Return the oxtail to the pan, seasoning with 1 teaspoon of black pepper. Stir well to ensure everything is heated through and the sauce coats all the ingredients evenly.
Taste the sauce and adjust the seasoning with additional salt if necessary. Serve the soy-free kare kare hot with steamed rice.
Nutrition Facts
Calories |
4638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.1 g | 400% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 38.8 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 10742 mg | 467% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 63.0 g | ||
| Protein | 314.1 g | 628% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 863 mg | 66% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 7962 mg | 169% | |
*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.
