Sunday, April 10, 2005

Beef Pares

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.


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


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).


mochi08 said...

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!

Manang said...

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

Wena said...

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

Manang said...

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

Wena said...

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

Anonymous said...

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


Manang said...

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. :)

Anonymous said...

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

tatess said...

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.

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