How to cook beef pares<\/p><\/div>\n

I finally had the courage to cook beef pares! I have tenderized beef over the weekend and here ya go, it became easier than ever to cook pares on a whim.<\/p>\n

Was of coursed inspired by the super delish dish posted by my instagram sisters — sis jessa of @pinoyfooddxb and the recipes of sis nica of @todaysbaon, sis @themommyiscooking and of course my chef idol @panlasangpinoy. Lalong nakakatakam when you see posts of #beefpares
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\nFor newbie cooking mamas who may want to replicate this dish, here is a rough procedure:<\/p>\n

Super Easy Beef Pares Recipe<\/h1>\n

1. Tenderize beef shanks or whatever beef portion you prefer. Two hours on traditional pot and about 30 minutes on your pressure cooker. Save some of the beef stock for later use by refrigerating the stock, removing the fats that have hardened and straining through the soup. You will need about 1-2 cups for a 1\/2 kilo dish.<\/p>\n

2. Saute onion, ginger, and garlic.<\/p>\n

3. Add in the beef, about 3-4 tbsp of soy sauce and 1 to 1 and a half cups of stock. If you have not saved the stock you can use a beef cube then sub the stock with water. Season with salt and pepper based on your preference but if you used a beef cube you may no longer want to add in salt.<\/p>\n

4. Add in two star anise pieces and simmer the beef until it has reduced to the consistency that you prefer. Mine was okay in 15 to 20 minutes.<\/p>\n

5. Serve with crushed fried garlic and chopped scallions on top. Yummmy with fried rice and beef stock soup!<\/p>\n