 Beef Kari Kari
Cruise Cuisine from Holland America Line Chefs
The food from the Philippines is influenced by the Spanish, but kari-kari retainsmuch of its Asian origins. Often made with the deep purplish banana flower, itis a favourite dish of many from that Southeast Asian country.
In the Market (Serves 6)
2 pounds chuck steak or 4 pounds oxtails 2 tablespoons vegetable oil, plus 5 tablespoons more for browning 1 tablespoon annatto seeds or 1 teaspoon paprika plus a pinch of turmeric 2 medium onions, chopped 2 cloves garlic, crushed 1 cup celery root, roughly chopped 2 cups beef broth or stock ¾ pound new potatoes, peeled and cut into large dice 2 tablespoons tamarind sauce (see notes) 1 tablespoon fish sauce or anchovy sauce, such as Worcestershire 2 tablespoons sugar 1 bay leaf | 1 sprig fresh thyme 3 tablespoons roasted long-grain rice, finely ground (See Notes) ½ cup roasted skinless peanuts, blended, or 3 tablespoons natural peanut butter 1 tablespoon white wine vinegar Salt Freshly ground black pepper 6 heads baby bok choy, rinsed and pan steamed in ½ cup salted water until base is tender, for garnish 3 small Japanese eggplants sliced and sautéed, for garnish Bagoong (optional; see notes) |
Notes
- To make tamarind sauce, purchase a small block of cellophane-wrapped tamarind paste but an Asian grocery store. Cut off a chunk of the block and soak it in enough warm water to loosen and remove the seeds. Press through a strainer and discard any seeds, fiber, or skin. Then measure 2 tablespoons from the strained juice and pulp. - Roast rice in a heavy frying pan without oil and stir constantly to let grains gradually become a deep golden color. Cool and pulverize in a blender or coffee grinder. Sift through a strainer and discard coarse pieces. - Bagoong is a salty condiment (and flavoring) made from shrimp or small fish that have been salted, cured, and fermented for several weeks. It’s the traditional accompaniment to kari-kari. Bagoong is available from Philippine grocery stores or from online sources.
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In the Kitchen:
Cut beef into 1 – inch cubes and set aside. (If using oxtails, cut into 3-inch pieces) Heat 2 tablespoons of oil in a large flameproof casserole. Add annatto seeds and stir until oil turns dark red. With a slotted spoon, remove seeds and discard. (If using paprika and turmeric, simply stir into oil.) Add onion, garlic, and celery root to annatto oil in casserole. Fry until softened, 3 to 5 minutes. With a slotted spoon, transfer vegetables to a bowl; set aside. Add enough of the remaining oil to the casserole to coat it and place over high heat. When oil is hot but not smoking, add beef cubes (or oxtail) – in batches, if necessary, to avoid overcrowding- and cook until lightly and evenly browned. Add reserved vegetables, broth, potatoes, tamarind sauce, fish sauce, sugar, bay leaf, and thyme. Bring it to a simmer: reduce heat to low, cover and cook until meat us tender, about 2 hours. Meanwhile, in a medium bowl combine ground rice and roasted blended peanuts (or peanut butter). Stir about 4 tablespoons beef cooking liquid into nut mixture; transfer the mixture into the casserole, stirring it in.
Simmer the stew gently, uncovered, until thickened, about 15 to 20 minutes. Stir in vinegar and season with salt and pepper. Garnish with steamed baby bok choy, and eggplant, serve with bagoong, if desired.
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