How to Cook Authentic Filipino Beef Pares | Easy Recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness, while white sugar is often cheaper.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: no substitute

Tofu can provide protein without cholesterol.

Place the beef in a large bowl. Add tap water and soak for 10-15 minutes to draw out the blood to have a clearer broth. Discard the water and quickly rinse the beef.

Bring 8-10 cups of water to a boil over high heat. Add the beef, onion, peppercorn, and fish sauce. Cover with the lid and turn heat to low. Let it cook until the meat is just fork-tender, about 30-40 minutes. You might need to add water if it gets too low, you will need the broth later.

Take the meat out from the broth. Cut it into smaller cubes, about 1x1-inch. Set aside. If using beef shank, return the bones to the pot of broth. You may add some more water if needed and let it boil for a few more minutes.

Season the broth with salt if needed and add some roasted garlic and chopped spring onion. This soup will be served later.

In a separate pot or deep pan, heat oil over medium heat. Then sauté onion, garlic, and ginger until tender.

Add the beef and cook until the edges turn slightly brown. Pour in the soy sauce, star anise, five-spice, bay leaves, brown sugar, ground pepper, and stir.

Add 2 cups of the beef broth and the cornstarch slurry. Cover with the lid and bring to a simmer. Cook for 15-20 minutes or until the meat is very tender.

Divide into serving bowls, top with some roasted garlic and chopped green onions. Serve with fried garlic rice and a bowl of the soup.

Cooking Techniques

Spice Level: