Kare Kare with Bone Marrow

Kare kare is a traditional Filipino stew of a variety of vegetables, oxtail, tripe, and peanut sauce.  Bagoong or fish paste as a condiment  is a must in this fiesta staple food. My sister used to  cook a mean kare kare complete with pig’s intestines….yes, a real-to-die-for-dish…hehe.  Fatness heaven. (Oh,  I love pork intestines..fried  bituka ng  baboy…why so yummy?)  But as age and health concerns creep slowly (or fast), she omitted this artery clogging stuff. Her husband and kids initially complained  but once taught about its evils, they never requested for it again.

With all this talk about the removal of pig’s intestines as an artery clogger, you now wonder why in the world are those conspicuous pieces of marrow smiling at you?...well  according to Dr. Robin Navarro, a cellular and biochemical specialist, bone marrow contains many nutrients that are fabulously fantastic for our health …..It contains the essential fatty acids DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) which play big roles in the formation of brain and retinal tissue…Babies (those who are about to be born and need  fetal and neural development) and the elderly (those who need sustenance for cognitive and visual health to avoid the onset of Alzheimer’s disease, other dementia, and visual problems) benefit greatly from bone marrow’s health benefits.

I totally understand if you are hesitant to believe this because I was a skeptic too…I  did my research and begun enjoying it not only in this dish but in bulalo soup as well….I’m still alive and kicking (cholesterol level normal J) and  still (guiltlessly) savoring this fat. 

Of course you may opt to just use the other cuts of meat in this dish. I used  shank, beef cubes or beef ribs, Cook  beef and tripe together in a pressure cooker and you are assured of tender meat.  Don’t forget to use the water (now stock) from the pressure cooker as this is where you will get the most flavor for the dish.  No need to wait for special occasions to enjoy this dish. Easy to make and truly satisfying  whether you decide to include bone marrow or not . J

Kare Kare with Bone Marrow

Yield: 5-6 servings 

Ingredients:

¾  kilo beef shanks, cut into cubes while separating the  bone with marrow

½ kilo tripe

5 clovess garlic, minced

1 large onion, sliced

1 small bunch string beans, cut into 3 inch strips

1 small banana heart (puso ng saging), use inner white part only

2 medium eggplants, cut into 3-4 inch strips ***

1 small bunch pechay leaves

4 cups stock (from boiled beef and tripe)

1 cube beef bouillon

1 Tablespoon atsuete powder dissolved in 2 Tablespoons stock

½ cup creamy peanut butter

2-3 Tablespoons cooking oil for sauteing

bagoong or fish paste

1 Tablespoon cornstarch dissolved in 2 Tablespoons stock (optional)

Directions:

1. In  a pressure cooker, boil beef and tripe together until tender (30-45 minutes  

    depending on beef and tripe toughness).  DO NOT INCLUDE MARROW IN

    PRESSURE COOKER). (Marrow will be cooked later).  Remove from stock. This can

    be done a couple of days ahead or overnight. Just refrigerate or freeze cooked meat.

2. Cut the tripe into 2 - 3 inch squares. Set aside together with the beef cubes.

3. In  a large wok or pan,  heat  oil. Sauté garlic and onions till fragrant. Add beef and

    tripe. Saute for several seconds.

4. Add 4 cups, beef bouillon, atsuete mixture.   When mixture is simmering, add in

    peanut butter and mix well.

5. Increase heat and when mixture is boiling, put in marrow and all vegetables except  

    pechay. When vegetables are almost tender.  (At this point, you may check the marrow   

    if cooked. If cooked, remove from mixture). Add pechay leaves and simmer for 30 

    seconds. 

6. Serve and top with bone marrow. Don’t forget the bagoong! :)