Beef Pares is cubed beef briskets cooked with spices and then tenderized. This dish is appealing just by its aroma. It is a delicious dish. After tasting this dish, you will want more. This dish was introduced to me during my elementary school days. I was introduced to this dish in a local Tapsilog restaurant in Las Pinas…
Beef Pares is cubed beef briskets cooked with spices and then tenderized. This dish is appealing just by its aroma. It is a delicious dish. After tasting it, you will want more.
This dish was introduced to me during my elementary school days. This was at a Tapsilog in Las Pinas City. This was a brand-new addition to the menu at that time. I became a convert instantly.
How to cook Beef Pares
The beef stock should always be ready before you start cooking the pares. It is best to have the beef stock ready before cooking pares. It helps to tenderize the meat quickly. Begin by sautéing the onion, ginger, and garlic. These aromatics will add flavor and aroma to the dish. Be sure to soften the onion. It will be sweeter.
Continue to sauté the beef until it turns brown. Pour in water, add 2-star anise pieces and a Knorr beef cube. Pressure cook for 15 min. Cook it for up to 20 mins, but ensure the beef remains intact—season with black pepper and salt. Add sugar. Add some chopped scallions.
Making Beef Stock
The beef would only be complete with the soup. You can make it in two different ways. You can buy beef broth or stock at the supermarket. It is best to make it yourself. This option is time-consuming and should be planned in advance. This is how I make it. Prepare the soup by using beef bones. The beef neck bones are the ones I used for this recipe. This part was chosen for beef broth because it had an excellent bone-to-meat ratio.
Before boiling, it is best to broil beef bones. This will give it a more delicious flavor. It’s optional, but it makes a big difference. Place the bones on a baking sheet. Set the broil setting on your oven. Keep the bones in for 20 minutes.
Now it’s time to prepare the soup or stock. Pour six cups of water into a pot. Allow it to boil. Add the mirepoix and beef bones (carrots, celery, and onions). Add three tablespoons of vinegar to the mixture. This will help break down collagen, making your stock gelatinous. This also improves the overall taste of the store. Knorr Beef Cube is added to the inventory for a beefy flavor. The short version must be cooked on low heat for at least 3 hours. The best results can be achieved by simmering the bones over 8 hours. You can choose. Salt is a good seasoning. I make a lot of the slaw ahead of time.
How to cook Garlic Fried rice
Sinangag is Filipino for this dish. Sinangag is made with leftover cold rice. Salt and rice are mixed and then cooked. Sinangag is a hit when the garlic is crispy browned. The garlic is fried on low heat until light brown. Next, the rice and salt are added and cooked until the dish is ready. This sinangag recipe can be used as a guide.
How to Cook Beef Pares
To save time, it is best to prepare the soup in advance. Make a big batch of soup and freeze any remaining stock.
Pour a few teaspoons of beef pares into your soup just before you eat it to enhance its flavor. It will taste better.
The pressure cooker can be your best friend in the kitchen. You can use this to cook beef pares quickly.
Ingredients
- # 2 1/2 lbs. Beef cubed
- ▢ 1 piece Knorr Beef Cube
- ▢ Two pieces of Star anise
- ▢ 1/4 cup brown sugar
- ▢ Half a cup of chopped scallions
- ▢ Two thumbs up, ginger Mince
- ▢ Six tablespoons of soy sauce
- ▢ 1 piece The following are some examples of the use of onion
- ▢ Five cloves. You can also find out more about the following:
- ▢ Water: 2 1/2 cups
- ▢ 3 Tablespoons of cooking oil
- ▢ Taste salt and black pepper
Instructions
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- Heat oil in the pressure cooker or a pot. Sauté onion, ginger, and garlic.
- Once the onion has softened, add the beef. Continue to cook until the meat is light brown.
- Pour water and soy sauce. Stir.
- Add star anise and Knorr Beef Cube. Cover the pressure cooker for 15 minutes.
- Add salt and black pepper. Continue cooking for another 8-10 minutes or until the sauce has reduced.
- Serve with beef stock and sinangag. Enjoy and share.
