"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Sunday, April 10, 2005

Beef Pares

Beef Pares
Beef Pares - Roast Style (Westernized version)
This is a re-posting of beef pares from my old kusina, edited with some new ingredients as per comments given that time, and a new method.

This dish is something I created in my effort to copy a favorite (and famous) item in some side-street restaurants in the Philippines. Beef Pares, a Chinese influence to Filipino cuisine, I believe, is juicy tender stewed beef in sweet brown sauce. By experimentation, I was quite successful in re-creating the dish in my now American kitchen. While the sauce is served thin in the Philippines, I have tweaked it to come up with a thick sauce, which has more appeal to the Western tongue of my in-laws and husband (who is quite picky when it comes to food). They (and I) love this dish. During a town hall meeting, my father-in-law was chatting with a friend, and he introduced me, with the phrase, “Linda [my mother-in-law] is already a good cook, but she [pointing to me] is even better!” While I felt flattered with the remark, I was embarrassed because my mother-in-law was also with us! It must be quite insulting to her to hear that, but then we have a very good relationship anyway, and even she tells me I am a good cook. I usually serve this dish during my birthday celebration, although at times I prepare it only for my family over the weekend, and I end up with some leftover. With this leftover, I can make another Chinese-influenced Filipino favorite merienda (snack) – the beef asado siopao, which are steamed buns with beef filling, also loved by my in-laws. Or make it into a heavy snack – beef asado roll, which is a baked bread with beef filling (my very own idea). I am very proud to be sharing this recipe not only with other Filipina immigrants but also with Americans as well.

INGREDIENTS:

3 lb boneless beef chuck roast
1 tbsp oil for browning
2 dried bay leaves (laurel)
2 star anise
2 cinnamon sticks
some dried orange peel (optional)

1/4 cup of red wine vinegar
1/4 cup soy sauce
1 tbsp Chinese rice wine
3 cloves of garlic, crushed then minced
5-10 peppercorns, crushed or freshly milled
1/2 cup of frozen beef broth (I have several in my freezer)

Additional ingredients for the sauce:
3 tbsp light brown sugar (or according to taste)
2-3 drops soy sauce to darken the sauce some more, if desired
salt and pepper to taste
2-3 drops of Worcestershire sauce
1 tbsp cornstarch dissolved in 1/2 cup cold water
1 tsp sesame oil


METHOD:



Brown the chuck roast on all sides using a heavy iron pan on high heat. Place the bay leaves, star anise, cinnamon sticks and orange peel in the slow cooker and then the roast on top of these.
Mix together all the other ingredients and pour onto the roast. Place the frozen beef broth on top of the roast to baste it while cooking. Cover and slow cook for 8 hours.
After 8 hours, scoop out the sauce and let pass through a strainer to remove the spices. Keep the roast in the slow cooker under warm setting. Transfer the sauce into a fat separator then pour out the sauce minus the fat into a small saucepan. Boil. Adjust the taste with the additional ingredients for the sauce. Thicken to desired consistency by adding the cornstarch-water mixture in a slow stream while stirring. Turn off the heat and stir in the sesame oil.
Transfer the roast to a serving platter and pour the sauce over. This can be topped with snips of chives for a more appetizing look. Serve with mashed potatoes or plain rice, plus steamed vegetables.

Uses for the leftover, if any:

I roughly chop the meat, then reheat it on low with the sauce, constantly stirring to avoid scorching. For every cup of chopped meat, there must be about 1/2 cup of sauce. If the sauce is too much, I just let it evaporate as I reheat. If it is not enough, I add some more water in increments of 1/8 cup plus some soy sauce, sugar, salt and pepper to taste. The mixture must not be runny and must hold together when cooled.

I use this as filling either for beef asado roll (baked version) or beef asado siopao (steamed version).

28 comments:

  1. I tried this recipe - it was sooo good! I wasn't able to use the leftover for Siopao though, but I used it for mami pares hehehe. Thanks for sharing your recipe! Will try your other recipes soon!

    ReplyDelete
  2. Hi mochi08,
    Glad you liked it! Hey, that's a good idea using leftover for mami pares! We gotta try that one too!

    ReplyDelete
  3. Manang pwede ko bang iomitt ang star anise,kc d ko gus2 ung lasa nya,natatapangan ako,if ever pwede,ano ang substitute?thanks..

    ReplyDelete
  4. Hi Wena,
    How about pumitas ka lang ng 1 or 2 "petals" ng star anise? Cinnamon stick could be a sub.

    ReplyDelete
  5. Thanks Manang,i will use cinnamon stick na lang....I will prepare this on sunday...thanks!!happy Week-end..

    ReplyDelete
  6. manang what if i dont have slow cooker... can i just use ordinary pan...

    shemoe

    ReplyDelete
  7. Hi shemoe,
    you can use ordinary pan, but you will have to do trial and error on the time of cooking since I am not sure how hot your stove will be. Important to NOT open the lid for several hours (at least 4) while cooking on low heat. then check if tender already. Estimate how long you still have to cook. The important thing is cook it slow in low heat. :)

    ReplyDelete
  8. thanks po i will try it one day... got a little tired of my pregnancy... hehehe

    ReplyDelete
  9. thanks for the recipe.i will surely try this one of these days.i hope my american husband will like it too.he is so picky when it comes to food.

    ReplyDelete
  10. hi tatess,
    I am pretty sure your picky husband will like this as well.
    enjoy!

    ReplyDelete
  11. HUMMNN... nakakagutom, salamat sa recipe.

    ReplyDelete
  12. Hi san po ba na kakabili ng cinnamon sticks?
    Di po kasi ako familiar dito.
    Available ba siya palengke o supermarket stores?

    ReplyDelete
  13. Hi Anonymous,
    sa spice section ng grocery/supermarket stores.

    ReplyDelete
  14. tita anu ung orange peel? san po nakakabili nun?
    and pwede ba 2hrs cooking lang ito? malalambot namn po kasi ung mga beef dito... is it alright?


    tnx


    -donnperez

    ReplyDelete
  15. DonnPerez,
    Just buy ordinary orange, don't throw the peeling; let it dry instead, then use here.
    2 hrs cooking if stovetop. The only reason mine is cooked for a long time is because I used a slow cooker (which is designed to cook on very low heat for long periods of time, perfect for the working mom, especially for the kind of beef cut that I use here -- chuck roast is one of the toughest parts of beef, but perfect for slow cooking because the low and slow heat cooking turns the ligaments into gelatin.)

    ReplyDelete
  16. Hi tita... how are you? naluto ko na po ung beef pares... it was perfect... now i'm planning to cook another recipe... secret ingredient, lamb, hehehe gusto ko po sana lutuin ung niluto nung male character dun sa movie na "how to lose a guy in ten days", anyway... regards po...

    -DonnPerez

    P.S. click link below, picture po nung niluto ko...

    http://www.facebook.com/photo.php?fbid=1465115667356&set=a.1465113027290.2060778.1217451483

    ReplyDelete
  17. Hi DonnPerez,
    Thanks for your feedback!
    Interesting yang lulutuin mo with lamb...gusto ko tuloy panoorin yang "how to lose a guy in ten days"..haha!
    Anyways, your link does not work...baka naka-private setting?

    ReplyDelete
  18. hi tita,

    pano po ba kayo add sa facebook ko? hehe(feeling close heheh) or add nyo nalang po ako... okay lang po ba? just search Donn Perez, thank you very much!!!

    Regards,

    Donn Perez

    ReplyDelete
  19. Donn, I sent a friend request. I hope I got the right Donn Perez.

    ReplyDelete
  20. Hi! Where can I buy the fat separator? I didn't know there's such gadget..kailangan ng mga pinoy yun lalo na dun sa mahilig mag nilaga or bulalo! =p

    ReplyDelete
  21. Hi cat,
    You can get them from walmart or amazon.com, or Kmart...any big stores...

    ReplyDelete
  22. tita ano po b ang main ingred,ng mami pares?nah bnibinta ngaun,at sikat s mga kalye,..?

    ReplyDelete
  23. Anonymous,
    ah....beef...mami noodles....beef broth flavored with star anise etc.
    Kung magluluto ka nitong recipe ko dito, hiwa-hiwain mo into cubes yung baka bago mo lutuin. Gawa ka ng beef broth (gaya ng bulalo), para pag me tira kang beef pares, magluto ka ng mami noodles sa beef broth at samahan mo ng leftover beef pares. Presto, me beef pares mami ka na!

    ReplyDelete
  24. Hi thanks sa recipe, ah may masarap side dish na pweding isama sa "pares" or vegetable na pweding isama medyo high blood kaso ako

    thanks (wait ko repy you ha :D

    Dizcarl@yahoo.com

    ReplyDelete
  25. Hi Anonymous, I usually serve this with boiled and buttered broccoli. As simple as that. But, if you want, you can cook the beef pares with carrots and apples (see my beef pares with a twist post).

    ReplyDelete
  26. manang magtitinda po kasi ako pares samin paano po b mgluto ng pares n pang tinda..lalagay ko po balat n may taba ng baka saka mata..n may java rice??

    ReplyDelete
    Replies
    1. Hi Anonymous, pasensya na at wala akong experience sa pagtitinda. Yung pagluluto ay the same way pa rin naman...use the same spices and seasonings, kung gusto mo, maliliit lang hiwa. Basta slow cook (iluto mo na mababa ang apoy at nakatakip nang mahigpit. Lutuin nang mga 8 oras minimum para malambot talaga. Pwede mo dagdagan ang sabaw at ayusin ang timpla pag malambot na yung karne.

      Delete
  27. hi manang i tried your pares recipe, its my first time to cook this meal.. and it was very good hubby likes the taste. thank you for sharing this recipe.

    ReplyDelete

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