Nut-Free Kare Kare

Experience the rich, comforting flavors of traditional Filipino Kare Kare with this allergy-friendly twist in our Nut-Free Kare Kare recipe. Perfectly tender beef shank and oxtail are simmered to perfection in a velvety, nut-free sauce made from sunflower seed butter, annatto water, and thickened with rice flour—a clever alternative to traditional peanut butter. Vibrant vegetables like eggplant, green beans, bok choy, and banana blossom add texture and color, while fish sauce deepens the umami-rich broth. This hearty, slow-cooked stew is a delicious centerpiece for family meals and pairs beautifully with steaming hot rice. Whether you're managing allergies or looking for a creative reinterpretation of a classic, this nut-free version delivers all the soul-satisfying goodness you'd expect.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

Slice the eggplants into 1-inch wedges, trim the green beans, and rinse the bok choy and banana blossom.

Step 4

In a large skillet, heat the cooking oil over medium heat. Sauté the crushed garlic and chopped onion until the onion is translucent.

Step 5

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.

Step 6

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.

Step 7

Add the sunflower seed butter and the reserved annatto water to the stew, stirring until the sauce is smooth and well combined.

Step 8

Season with salt and pepper. Simmer for another 10-15 minutes, stirring occasionally, to incorporate the flavors.

Step 9

Add the eggplant and banana blossom, allowing them to cook for about 10 minutes.

Step 10

Finally, add the green beans and bok choy. Simmer for an additional 5-7 minutes, or until the vegetables are cooked but still vibrant.

Step 11

Taste and adjust the seasoning as needed. Serve hot with steamed rice.

Nutrition Facts

Serving size	4845.1 grams (4845.1g)

Amount per serving	% Daily Value*
Calories	4073

Total Fat 256.70g	329%
Saturated Fat 85.90g	430%
Polyunsaturated Fat 4.20g
Cholesterol 934mg	311%
Sodium 10411mg	453%
Total Carbohydrate 147.70g	54%
Dietary Fiber 57.90g	207%
Total Sugars 54.70g
Protein 306.50g	613%

Vitamin D 36IU	182%
Calcium 856mg	66%
Iron 38mg	212%
Potassium 7978mg	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.

Source of Calories

Fat: 56.0%

Protein: 29.7%

Carbs: 14.3%