Nut-Free Kare-Kare

Savor the rich and hearty flavors of **Nut-Free Kare-Kare**, a delicious twist on the traditional Filipino stew perfect for those with nut allergies. This allergy-friendly recipe swaps out the usual peanut butter for creamy sunflower seed butter, delivering the same luscious, nutty flavor in a safe and satisfying way. Featuring tender oxtail and beef shank simmered to perfection, vibrant vegetables like eggplant, banana blossoms, and bok choy, and a velvety sauce infused with annatto oil, this dish is a feast for both the eyes and the palate. Best served steaming hot with a side of fragrant rice and optional shrimp paste for an added depth of umami, this nut-free version of Kare-Kare is a wholesome and allergy-conscious take on a classic Filipino favorite.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 6

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
• 0 shrimp paste, for serving (optional)
• 0 to taste salt
• 0 to taste pepper

Directions

Step 1

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.

Step 2

Once the meat is tender, remove it from the pot and set aside. Reserve the broth as we will use it later.

Step 3

In a separate pan, heat the annatto oil over medium heat. Sauté the garlic and onions until they are fragrant and translucent.

Step 4

Add the sliced eggplant and banana blossom to the pan and sauté until they are slightly tender, about 5 minutes.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Serve the Nut-Free Kare-Kare hot with steamed rice and shrimp paste on the side, if using.

Nutrition Facts

Serving size	5455.3 grams (5455.3g)

Amount per serving	% Daily Value*
Calories	7126

Total Fat 490.20g	628%
Saturated Fat 156.10g	781%
Polyunsaturated Fat 0.10g
Cholesterol 2535mg	845%
Sodium 5452mg	237%
Total Carbohydrate 132.90g	48%
Dietary Fiber 52.10g	186%
Total Sugars 47.70g
Protein 533.50g	1067%

Vitamin D 0IU	0%
Calcium 1208mg	93%
Iron 69mg	382%
Potassium 9791mg	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.

Source of Calories

Fat: 62.3%

Protein: 30.2%

Carbs: 7.5%