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Cook the Kare-Kare with a Pressure Cooker

Prepare the Kare-Kare Sauce

  • Annatto Oil 80.0 ml
  • White Onions, chopped 180.0 g
  • Garlic, chopped 30.0 g
  • Tomatoes, seeded and chopped 100.0 g
  • Lemongrass, 5 stalks and bruised 20.0 g
  • Bay Leaves 1.0 g
  • Ground Black Pepper 1.0 g
  • Fish Sauce 35.0 ml
  • Strained stock, prepared already 2000.0 ml
  • Lady's Choice Peanut Butter Creamy 1kg 280.0 g
  • Muscavado Sugar 15.0 g

Cook the Remaining Kare-Kare Ingredients

Serve the Best Kare-Kare

  • Banana heart, long slices - blanched and prepared already 180.0 g
  • String beans into knots - blanched and prepared already 180.0 g
  • Eggplants, biased cut - blanched and prepared already 180.0 g
  • Pechay - blanched and prepared already 100.0 g
  • Bagoong, prepared already 200.0 g

Taste the savory memories of home with perfectly cut beef dipped in peanut sauce through the flavors of kare-kare from this beloved Filipino classic.



  1. Cook the Kare-Kare with a Pressure Cooker

    1 hour
    1. Place everything in the pressure cooker with no cover. Bring to a boil.
    2. Discard the liquid after the first boil and keep the meats inside.
    3. In the same pressure cooker, add another batch of water with Knorr Beef Broth. Cover now the pressure cooker and cook in high heat.
    4. Once it starts to whistle, lower the heat to medium just to maintain the whistling. Do this for another 40 minutes.
    5. Once done, check if the beef brisket is already tender. If so, remove the beef brisket and continue to cook the oxtail and ox tripe for another 30minutes. inside the pressure cooker.
    6. Check if the rest of the meat is already tender. If so, remove the rest of the meats and strain the stock. Discard the aromatics. Set aside.
  2. Prepare the Kare-Kare Sauce

    30 minutes
    1. In a pot, pour annatto oil. Sauté the onions, garlic, tomatoes, lemongrass, and bay leaves.
    2. Season with ground black pepper then add fish sauce and let it reduce.
    3. Once the mixture is already fragrant and all the aromatics are cooked, add the strained stock. Mix well then bring to a boil.
    4. Add now the rest of the ingredients and make sure that the peanut butter is well dissolved. Let it boil again the simmer for another 30minutes or until all the flavors are balanced.
    5. Let it cool down. Afterwards, place everything in a blender and puree until its fine and velvety. Strain then set aside.
  3. Cook the Remaining Kare-Kare Ingredients

    30 minutes
    1. In another pot, combine the strained sauce and the boiled meats.
    2. Bring to a boil then simmer for another 20 to 30minutes.
    3. Adjust seasoning by adding Knorr Rostip.
  4. Serve the Best Kare-Kare

    5 minutes
    1. Transfer the kare-kare to a shallow bowl and serve with blanched mixed vegetables with bagoong on the side.
    2. Serve while it’s hot!