Recipe

Ingredients:

• For the Beef:
  • 1 lb oxtail or beef shank (or a combination of both)
  • 1/2 lb tripes (optional)
  • 1 onion, quartered
  • 4 cloves garlic, crushed
  • 1 bay leaf
  • Salt and pepper to taste

• For the Peanut Sauce:
  • 1/2 cup Cielo’s Peanut Butter
  • 2 cups beef broth (reserved from the cooked meat)
  • 1/4 cup rice flour (optional, for thickening)
  • 1 tbsp annatto powder (for color)
  • 1/4 cup bagoong (fermented shrimp paste) for serving (optional)
  • Salt and pepper to taste

• Vegetables:
  • 1 bunch bok choy (or other greens like pechay)
  • 1/2 lb banana heart (puso ng saging), sliced into rings (optional)
  • 1/2 lb eggplant, sliced
  • 1/2 lb string beans (sitaw), cut into 2-inch lengths
  • 1/2 cup fried tofu (optional)

Instructions:

1. Prepare the Meat:

• In a large pot, combine oxtail, tripes (if using), onion, garlic, and bay leaf. Cover with water and bring to a boil.
• Lower the heat and simmer for about 1.5 to 2 hours, or until the meat becomes tender.
• Skim off any impurities that float to the top. Once the meat is tender, remove from the pot and set aside, reserving the broth.

2. Prepare the Peanut Sauce:

• In a separate pan, heat the reserved beef broth and mix in the Cielo’s Peanut Butter. Stir until the peanut butter dissolves completely and the sauce becomes creamy.
• If you prefer a thicker sauce, mix rice flour with a little water and add to the peanut mixture. Continue to cook until the sauce thickens to your liking.
• Stir in annatto powder for color. Season with salt and pepper to taste.

3. Cook the Vegetables:

• In the same pot of beef broth, blanch the vegetables one by one:
  • First, cook the banana heart (if using) for 3-5 minutes.
  • Then, add the string beans and cook for another 2-3 minutes.
  • Next, add the eggplant and cook for 2 minutes.
  • Lastly, blanch the bok choy for 1-2 minutes.
• Drain and set aside.

4. Combine:

• Add the tender beef and tripes back into the pot with the peanut sauce. Simmer for about 10 minutes, allowing the flavors to meld.
• Once the meat is well-coated and the sauce is flavorful, add the cooked vegetables and tofu (if using). Stir to combine.

5. Serve:

• Serve the Kare-Kare hot with a side of bagoong (fermented shrimp paste) for extra flavor.

Enjoy your Kare-Kare with the added goodness of Cielo's Peanut Butter, which gives the dish an extra layer of creaminess and nutty richness!

Ingredients:

• For the Beef:
  • 1 lb beef stew meat (beef shank or chuck), cut into chunks
  • 1/2 cup liver spread (optional, for authentic flavor)
  • 2 medium potatoes, peeled and sliced into rounds
  • 2 large carrots, peeled and sliced into rounds
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 cup green peas
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 medium tomatoes, chopped
  • 1/2 cup tomato paste
  • 2 cups beef broth (or water)
  • 1/4 cup soy sauce
  • 2 tbsp vinegar
  • 1 tbsp fish sauce (optional)
  • 1/2 tsp ground black pepper
  • Salt to taste

• For the Peanut Butter Sauce:
  • 1/2 cup Cielo’s Peanut Butter
  • 1/4 cup peanut oil (or vegetable oil)
  • 1/4 cup water (or beef broth for richer flavor)
  • 1 tbsp sugar (optional, for a touch of sweetness)
  • 1 tbsp Worcestershire sauce (optional, for added depth)

Instructions:

1. Prepare the Meat:

• In a large pot, combine the beef stew meat, soy sauce, vinegar, garlic, onion, and black pepper. Let it marinate for about 20-30 minutes to allow the flavors to meld.

2. Cook the Beef:

• In a large pot or Dutch oven, heat a little oil over medium heat. Add the marinated beef mixture and cook until the beef starts to brown, about 5-7 minutes.
• Add the chopped tomatoes and cook for another 5 minutes until softened.
• Pour in the beef broth (or water), cover, and let it simmer for 1.5 to 2 hours, or until the beef is tender.

3. Make the Peanut Butter Sauce:

• While the beef is cooking, in a separate pan, heat the peanut oil over medium heat. Add the Cielo’s Peanut Butter and stir until it softens and becomes aromatic.
• Slowly add the water (or beef broth) while stirring to make a smooth sauce. You can also add a little sugar for sweetness, and Worcestershire sauce for additional flavor. Stir until the peanut butter is fully incorporated, creating a creamy, slightly thick sauce. Set aside.

4. Prepare the Vegetables:

• In a separate pan, fry the potato and carrot slices until golden and cooked through, about 4-5 minutes per side. Drain and set aside.

5. Combine the Ingredients:

• Once the beef is tender, add the tomato paste to the pot and stir well. Let it simmer for 5-7 minutes.
• Add the fried potatoes, carrots, bell peppers, and green peas to the pot. Stir everything together.
• Pour in the peanut butter sauce and stir gently to coat the meat and vegetables in the creamy sauce.
• Simmer for an additional 10-15 minutes, allowing the flavors to blend and the sauce to thicken. Adjust seasoning with salt and pepper as needed.

5. Serve:

• Once everything is cooked and the sauce has thickened, remove from heat. Serve the Caldereta with steamed rice and enjoy!

The addition of Cielo’s Peanut Butter creates a creamy, nutty undertone that enriches the traditional Caldereta, adding a unique twist to this savory Filipino classic.

Ingredients:

• 1 cup Cielo’s Peanut Butter
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup all-purpose flour
• Optional: 1/2 cup chocolate chips or chopped peanuts for extra texture

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

2. Mix the Dough:

• In a large mixing bowl, combine the Cielo’s Peanut Butter and sugar. Mix until smooth and creamy.
• Add the egg and vanilla extract, and continue mixing until well combined.
• Stir in the baking soda and salt. Gradually add the flour, mixing until the dough comes together. If you’re adding chocolate chips or chopped peanuts, fold them into the dough.

3. Shape the Cookies:

• Use a tablespoon or cookie scoop to portion out the dough. Roll each portion into a ball and place them about 2 inches apart on the prepared baking sheet.
• Flatten each dough ball with a fork, making a crisscross pattern on top.

4. Bake:

• Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden brown.
• Keep an eye on them to avoid overbaking, as peanut butter cookies can dry out quickly. They will firm up as they cool.

5. Cool and Serve:

• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your peanut butter cookies made with Cielo’s Peanut Butter! They will be soft, rich, and perfectly peanutty!