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My take on the classic Filipino dish, using ingredients available in my place here in Germany. I'm not a professional cook, I just love cooking and eating. Stay at Home Order here in Fort Wayne, Indiana.

Alright, don’t linger, let’s task this kare-kare my way formula with 13 elements which are absolutely easy to find, and we have to process them at the very least through 5 tips. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements Kare-kare my way:

1. You need 6 of beef short ribs
2. Prepare 1 - large onion, sliced
3. Get 6 cloves for garlic, roughly chopped
4. Make ready 2 tbsp fish sauce
5. Make ready 8 cups for beef stock
6. Provide 2 bay leaves
7. Make ready 6 tbsp for peanut butter (smooth or crunchy, your choice)
8. Get 1/2 lb for green beans, ends trimmed
9. Take 1 bundle of kale, de-stemmed and cut into large strips
10. You need 1 tbsp of sauteed shrimp paste (optional)
11. Make ready 1/2 tbsp - white vinegar (optional)
12. Get 1/2 tbsp maple syrup (optional)
13. You need 1 Serrano chili, chopped (optional)

The best way to eat kare-kare is to pair it with plain. Kare Kare is a classic Filipino slow-cook stew, usually using oxtail and/or ox tripe, with deliciously thick deep yellow peanut sauce with some vegetables. It has a very subtle taste because it is traditionally unsalted, allowing the flavors of the peanut sauce and the meat to surface and be enjoyed. Kare kare is a traditional Filipino recipe.

Kare-kare my way steps:

1. Season the ribs lightly with salt and pepper, then sear them in a large pot on high heat with a splash of veg oil. Once they're browned, remove them to a bowl and set aside.
2. Add the onion and garlic to the pot and fry for one minute. Add the fish sauce and let cook another minute. Add the beef stock and bay leaves and return the ribs to the pot (along with any juices). Turn the heat down to low, cover and let simmer for 2 hours. Be sure to skim the surface regularly because the ribs will give off a lot of oil and floaty gunk (sorry, don't know the right term for it).
3. Once the ribs are soft pull them aside and let them cool. You can keep the pot simmering uncovered so the broth can reduce. When the ribs are cool enough to handle, clean the meat off the bones. Try to keep the meat as intact as possible. Remove the bay leaves from the pot and add the meat back in.
4. Stir the peanut butter into the pot. Once it's melted in, add the green beans and kale. Let simmer for 10 more minutes then serve with rice and shrimp paste (optional, step 5).
5. In a small pot on low heat, add the shrimp paste, vinegar, maple syrup, and chili. Let it warm through, then serve on the side.

The word 'kare' is derived from the word curry (surprise surprise!). You might also know this dish as kari-kaari. By the way, don't associate this curry with other Indian curries as the flavour is completely different. The original recipe calls for oxtail. Kare-kare is a popular stew in Philippines that is served on special occasions like Feast Days (fiesta), Birthdays and family gatherings.

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