Lutu-lutuan #14: Beef Pares

During my college days, I stayed at my Inang’s (what we call our grandma in my father’s side) place in Manila who lived with one of my titas. When Inang passed away, I stayed in the same house with my Tita and my sister who also started going to college at the time. Most of our dinners were store/karinderya-bought specially when we were busy at school.

Our go-to places at that time were tapsilogans and pares houses. They are quite common near our place (Blumentritt in Manila) and we can get a good serving in cheap price. Good deal! πŸ™‚

Today, when we want beef pares, there’s not really a pares house nearby so we just cook it at home. For this recipe, we will have the beef pares and soup pares (pun!) – beef pares and the soup pair.

For the beef soup/broth:


  • 1 kg beef, uncut
  • 24 cups of water
  • 2 small bundles of spring onions, chopped (around 3 tbsp)
  • 1 head garlic, crushed
  • 2 medium onions, sliced
  • 2 thumb-sized ginger, sliced
  • 2 bay leaves,
  • 2 tsp pepper corn
  • salt to taste


  • If the beef is already cut from the supermarket, doesn’t matter. πŸ™‚ They say that it is good to use beef brisket but I’m not sure what part I’m actually using because I just both the frozen beef cubes in the supermarket.
  • I usually cheat on this and add 1 beef cube. :p
  • In the 24 cups of water, 8 will be used to boil and


  1. Soak the beef in cold water for 10 minutes then wash it to remove any blood. LRM_EXPORT_20171115_160442.jpg
  2. In a pot, bring 8 cups of water to a boil over medium heat. Add the beef and let it boil for 7 to 10 minutes. Drain the beef and rinse with cold water to remove excess scum and fats. Rinse the pot thoroughly if you’ll be using the same pot.LRM_EXPORT_20171115_160413.jpg
  3. Put the beef back in a clean pot (in my case, I use a pressure cooker). Add the garlic, onions, spring onions, ginger, bay leaves 16 cups water and pepper corn. Bring to a boil and simmer for about 2 to 2.5 hours or until the meat is tender. (Using a pressure cooker, it takes me 20 to 40 minutes to do this.)LRM_EXPORT_20171115_160346.jpg
  4. When the meat is tender, separate it from the broth and set aside.
  5. Using a strainer, filter out the broth off the residue. Season the broth with salt/beef cube. Bring to a boil and simmer or keep hot until ready to serve with the beef pares.LRM_EXPORT_20171115_160422.jpg

For the beef pares:


  • Boiled beef (from the beef soup above), sliced into serving/bite size
  • 1/4 cup cooking oil
  • 6 cloves garlic, minced
  • 2 small onions, sliced
  • 3/4 cup soy sauce
  • 6 pieces star anise
  • 3/4 cup brown sugar
  • 3 1/2 cups beef broth (from the beef soup above)
  • 1/4 cup cornstarch dissolved in 1/2 cup water



  1. In a sauce pan, saute garlic and onion. Add in the boiled beef and stir for 2-3 minutes.LRM_EXPORT_20171115_160317.jpg
  2. Add in soy sauce, sugar and star anise and cook for another 2-3 minutes.LRM_EXPORT_20171115_160326.jpg
  3. Add in 3 1/2 cups beef broth. Bring to a boil and simmer for 5 minutes.
  4. Thicken the sauce with the cornstarch dissolved in water and cook for another minute or two.LRM_EXPORT_20171115_160354.jpg

Serve the beef pares garnished with spring onions and a bowl of the reserved soup.


  • Serve a cup of beep soup with 1 tbsp of beef pares sauce
  • Steamed rice is always a good idea but garlic fried rice is definitely a good combination with this! πŸ™‚



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