Beef Pares (Filipino Braised Beef)

Beef Pares (Filipino Braised Beef)

Looking to break out of the rinse & repeat routine of pasta, tacos, and stir fry? The following is proof that weeknight dinner can be fun and flavorful, and the big flavor is brought to you by sauces and spices picked up at Mid 7 Asian Market in Livonia; a well-stocked market owned and operated by a Local Filipino family. Get out of your comfort zone and experience the wealth of diverse international grocery markets we are fortunate to have here in Southeastern Michigan! 


          Servings: 4-6
Prep: 20 minutes
Cook:  3 hours (Dutch oven); 8 hours (slow cooker)


Ingredients

  • 2½ lb beef chuck, cut into 1½-inch cubes
  • 1 tbsp neutral oil
  • 1 medium yellow onion, diced
  • 6 garlic cloves, minced
  • 2 tbsp fresh ginger, minced or grated
  • ⅓ cup soy sauce
  • 2 tbsp brown sugar, plus more to taste
  • 2 tbsp oyster sauce (optional, for extra savory depth)
  • 2–3 whole star anise pods
  • 2 bay leaves
  • 2 cups beef broth
  • ½ tsp freshly ground black pepper
  • 1 tbsp cornstarch mixed with 1 tbsp cold water, as needed
  • sliced scallions, for serving
  • white rice, for serving

    Instructions

    Dutch oven method

    1. Pat the beef dry and season lightly with pepper. Heat the oil in a Dutch oven over medium-high heat and brown the beef in batches. Set aside.
    2. Reduce the heat to medium. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and ginger and cook for another minute.
    3. Return the beef to the pot. Add the soy sauce, brown sugar, oyster sauce, star anise, bay leaves, and beef broth.
    4. Bring to a gentle simmer, cover, and cook over low heat for about 2½–3 hours, or until the beef is fork-tender. Check occasionally and add a little broth or water if needed.
    5. Remove the star anise and bay leaves. If the sauce needs thickening, stir in a little cornstarch slurry and simmer until glossy.

    Slow cooker adaptation

    1. Brown the beef in a skillet. In the same pan, sauté the onion, garlic, and ginger until fragrant.
    2. Transfer everything to the slow cooker. Add the soy sauce, brown sugar, optional oyster sauce, star anise, bay leaves, pepper, and beef broth.
    3. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender. Slow cookers vary, so use tenderness as your guide.
    4. Remove the whole spices. Thicken with the cornstarch slurry, and let stew for about 10 minutes with the slow cooker on high to cook out the cornstarch.
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