Homemade Beef Pares

Ingredients

• 2 lb beef chuck (Cut into 1 1/2-inch cubes; trim excess surface fat)
• 2 tbsp neutral cooking oil (For browning the beef and sautéing the aromatics)
• 1 yellow onion (Diced)
• 6 cloves garlic (Minced)
• 1 tbsp fresh ginger (Finely minced or grated)
• 4 cup beef stock (Low-sodium preferred)
• 0.5 cup soy sauce (Use regular or light soy sauce; adjust seasoning because soy sauce is salty)
• 2 tbsp oyster sauce
• 2 tbsp brown sugar (Add more or less to taste)
• 2 pods star anise
• 1 cinnamon stick
• 0.5 tsp ground black pepper (Plus more to taste)
• salt (To taste; soy sauce and oyster sauce already provide substantial salt)
• 3 scallions (Thinly sliced, for garnish)
• 4 cup steamed white rice (For serving)

Steps

1. 1

   Pat the beef cubes dry with paper towels. Season them lightly with salt and the black pepper, taking care not to over-salt because the soy sauce and oyster sauce will season the braising liquid.

2. 2

   Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in a single layer, working in batches if necessary so the pieces brown rather than steam.

3. 3

   Sear the beef for about 2 to 3 minutes per side, turning until several sides are deeply browned. Transfer the browned beef to a plate.

4. 4

   Add the diced onion to the same pot. Cook for 3 to 4 minutes, stirring and scraping up browned bits, until the onion softens and begins to turn golden.

5. 5

   Add the minced garlic and ginger. Stir for about 30 seconds, just until fragrant; do not let the garlic burn.

6. 6

   Return the browned beef and any accumulated juices to the pot. Add the beef stock, soy sauce, oyster sauce, brown sugar, star anise, and cinnamon stick.

7. 7

   Bring the liquid to a full simmer, then reduce the heat to low. Cover the pot and braise for 1 1/2 to 2 hours, stirring occasionally, until the beef is very tender and can be easily pierced with a fork.

8. 8

   Remove the lid during the final 15 to 20 minutes of cooking. Let the sauce simmer until it is glossy and slightly thickened. Remove and discard the star anise and cinnamon stick.

9. 9

   Taste the sauce and adjust with additional brown sugar, soy sauce, pepper, or salt as needed. The finished sauce should be rich, savory, lightly sweet, and aromatic.

10. 10

    Spoon the beef and sauce over hot steamed white rice. Garnish with sliced scallions and serve immediately.

Notes

Beef pares is commonly served with steamed rice and may also be accompanied by a separate clear beef broth. For a clearer broth side, reserve some unsalted beef stock, season it lightly with salt and pepper, and garnish with scallions. The recipe details were reconstructed from the dish title and brief post description because no written ingredient list or instructions were provided.

Nutrition per serving

• main
• Filipino-inspired
• braised
• beef
• rice dish
• comfort food
• one-pot