Beef Shank Kare Kare
Kare Kare… but let’s be real for a second.
You don’t need oxtail to make it hit. 👀
This one’s made with beef shank—still rich, still fall-apart tender, still got that deep beefy flavor… just way more practical (and yeah, your wallet will thank you).
You’ve got that creamy peanut sauce, the salty punch from bagoong, all soaking into the meat… this is the kind of dish where seconds aren’t optional.
I love oxtail Kare Kare—but this version? It earns its spot.
If you’ve never had Kare Kare, start here.
If you have… don’t sleep on this one.
Ingredients
3 lbs boneless beef shank, cubed
Salt (S)
Pepper (P)
1 onion, minced
4 garlic, minced
10 c broth of water
2 Tbsp bagoong shrimp paste
½ c ground roasted peanuts
¼ c peanut butter
1 Tbsp sugar
1 Tbsp achuette powder
1 packet Kare Kare mix
2 medium eggplant sliced
½ lb sitaw or green beens
½ lb bok choy
Instructions
Season about 3 lbs boneless beef shank with salt and pepper. Sear in a hot pot until deeply browned on all sides. Remove and set aside.
In the same pot, sauté minced onion and garlic until soft and fragrant.
Pour in about 10 cups of broth or water. Add 2 Tbsp bagoong, ½ cup ground roasted peanuts, ¼ cup peanut butter, 1 Tbsp sugar, 1 Tbsp achuete powder, and one packet of Kare Kare mix. Stir until everything is fully combined.
Return the beef to the pot. Cover and simmer on the stovetop or in a 350°F oven for about 2 hours, until the meat is super tender.
While the beef cooks, prep the vegetables. Slice eggplant and trim sitaw (green beans). Lightly oil and season, then sear in a pan or broil until tender with a little char.
Once the meat is tender, add bok choy to the pot and simmer until just cooked through.
Thicken the sauce with a cornstarch slurry if needed, until it reaches your preferred consistency.
Serve over hot white rice with the seared vegetables. Finish with extra bagoong on the side.
Rich, nutty, and straight comfort food — don’t skip the rice.