When I was still residing in Quezon City, I would go to La Loma as frequent as I can to eat Pares. That time, I still didn’t know how to cook (yes, even a decent sunny-side up egg). Now, that I am able to cook, I figured it’s time for me to learn one of my favorite dishes but then I saw a recipe online that has a twist to it. Introducing Bulalo Beef Pares. It’s amazing! I get to eat a combination of my 2 favorite dishes, the pares and the bulalo. The result is definitely yummy! It’s a bit of a work but it was all worth it!
It was also my first time to try out the pressure cooker at home. I had a bit of a mess as I was trying to take the pressure out of the cooker. Anyhow, it was an experience but I’m learning! This Bulalo Beef Pares is good and I’m just glad that I finally was able to replicate one of my favorite dishes.
Bulalo Beef Pares
Yield 4 servings
inspired by Panlasang Pinoy
- 6 cups water
- 1 onion, wedged
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 1/2 kilos beef shank
- 6 cloves garlic, minced
- 1 onion, minced
- 1 thumb ginger, minced
- Beef Shanks (from boiling)
- 4 tablespoons soy sauce
- 1 3/4 cups beef stock (from boiling)
- 5 pieces star anise
- 4 tablespoons brown sugar
- salt & pepper to taste
- Bulalo Beef Pares
- Soup (from boiling)
- Garlic Fried Rice
- In a pressure cooker, add water and let boil.
- Add onions, black pepper and salt.
- Add beef shanks then cover and pressure cook for 30 minutes.
- Remove the beef shank.
- Keep the soup inside the pressure cooker.
- In a separate large pot, put oil in medium heat.
- Saute garlic, onions and ginger.
- Add beef shank and cook for 2 minutes.
- Add soy sauce and 1 3/4 cups beef stock. Let boil.
- Cover the pot and cook for 10 minutes.
- Add star anise and cook for another 12 minutes. Remove star anise right after.
- Stir in brown sugar and cook for another 5 minutes.
- Add salt and pepper to taste.
- Transfer to a bowl.
- Serve with Garlic Fried Rice and beef stock.