Transform Your Cooking Game with Filipino Beef Pares in Pressure Cooker
There’s nothing like a steaming bowl of classic Filipino beef pares -a beloved comfort food in the Philippines to warm your soul on a frustrating day. This cult-favorite national dish is usually simmered for hours, but my pressure cooker hack cuts the cooking time way down so you can enjoy it even on busy weekdays.
The FIlipino Beef Pares is a mouthwatering dish that combines tender beef simmered in a rich, savory sauce, served with aromatic garlic fried rice. Some say that it is called beef pares because it is served to pair with soup and rice.
Let me walk you through everything you need to know to create this culinary masterpiece in the comfort of your own kitchen.
Cooking Filipino Beef Pares in a Pressure Cooker
Ingredients You’ll Need
To recreate the authentic flavors of Filipino beef pares, gather the following ingredients:
- 1kg beef (neck part)
- 1.5 liter water
- 1 whole crushed garlic
- 1 tsp black pepper
- 1 beef cubes
- 1 tsp salt
- 1 star anise
- ½ brown sugar
- ⅛ c vinegar
- ¼ c oyster sauce
- ¼ c Worcestershire sauce
- 1/4c soy sauce
- 1 tbsp Chinese rice wine (optional)
- ¼ c corn starch diluted in ¼ c water (slurry)
- spring onion
Step-by-Step Cooking Instructions
- Seasoning the Beef: Start by seasoning the beef cubes in salt and pepper and at leave at least 15 minutes to infuse them with flavor.
- Sear the Beef: Heat oil in the pressure cooker and sear the marinated beef until browned on all sides, enhancing its flavor profile.
- Add Flavorings: For an extra layer of rich flavor, you can sauté the garlic first before adding the beef. This develops their natural sweetness. Saute garlic and onions until fragrant, then add back beef and flavorings beef cubes, pepper, and salt to the pressure cooker. Pour water into the pressure cooker and allow to boil. While water is traditional, you can substitute beef or chicken broth for an even meatier flavor. Homemade stock is best but bouillon cubes work too in a pinch.
- Remove scum. Let boil and remove scum. The scum is made up of impurities and proteins released by the meat as it cooks. If left alone, these can accumulate and make the final dish cloudy or gritty in texture. Certain compounds in the scum can also impart bitter or off-flavors that detract from the delicious essence of the pares. Regular skimming prevents these from overpowering the dish.
- Pressure Cook: Lock pressure cooker and pressure cook for 20 minutes.
- Set aside soup. The original pares is served with clear soup to clean the palate from the sweet flavor of the pares.
- Add aromatics. Add remaining ingredients and let simmer for at least 10 minutes or more.
- Thicken the Sauce: Once the beef is fully cooked and tender, remove it from the pressure cooker and thicken the sauce with a cornstarch slurry for a luscious, velvety texture.
- Serve and Enjoy: Serve the beef pares hot with garlic fried rice and clear soup, garnished with chopped green onions for a burst of freshness.
Tips for Perfect Filipino Beef Pares
- Use quality beef cuts like brisket or chuck for the best results.
- Adjust the sweetness and saltiness of the sauce to suit your taste preferences.
- Allow the pressure cooker to naturally release pressure for tender, melt-in-your-mouth beef.
FAQs (Frequently Asked Questions)
- Can I use a different cut of beef for Filipino beef pares? Yes, while brisket and chuck are commonly used, you can also use beef shank or short ribs for a different texture and flavor profile.
- How long does it take to cook Filipino beef pares in a pressure cooker? Cooking time may vary depending on the size of the beef cubes and the pressure cooker model, but it typically takes around 30-40 minutes on high pressure.
- Can I prepare Filipino beef pares in advance? Absolutely! In fact, the flavors tend to deepen and develop further when the dish is allowed to sit for a few hours or overnight.
- What can I serve with Filipino beef pares? Filipino beef pares pairs perfectly with garlic fried rice, steamed vegetables, or a simple side salad for a complete and satisfying meal.
- Can I freeze leftover Filipino beef pares? Yes, Filipino beef pares freezes well and can be stored in an airtight container for up to three months. Simply thaw and reheat before serving.
- Is Filipino beef pares spicy? While Filipino beef pares is not traditionally spicy, you can add chopped chili peppers or a dash of hot sauce for a spicy kick if desired.
Here are my tips for thawing and reheating frozen Beef Pares:
For thawing, the best method is to place the frozen packet of pares in the refrigerator overnight or for at least 6-8 hours. This slow thaw helps preserve the moisture and texture of the beef. You can also thaw it on the counter for 2-3 hours if you’re in a hurry, but be sure to reheat it thoroughly afterwards to kill any bacteria.
When reheating, there are a few methods I like to use depending on my schedule. For a quick weeknight, nothing beats popping the packet into the microwave for 5-7 minutes, stirring halfway. For a more lively flavor, you can also heat it on the stove. I’ll often place the pares directly in a saucepan and let it simmer for 10 minutes until piping hot all through.
A secret trick I learned is to heat it in my trusty pressure cooker! Just add a cup of water or broth, secure the lid and bring it back up to pressure for 5 minutes. This imbues maximum flavor with minimal effort.
No matter the heating method, always be sure to taste and adjust seasonings as needed before serving. Enjoy this pinch of the Philippines whenever hunger calls!
There you have it mommies – a Filipino classic made easy in your trusty pressure cooker. With tender beef simmered in a flavorful sauce, this dish is a true crowd-pleaser that will leave everyone craving for more. So why wait? Grab your pressure cooker and get ready to embark on a culinary adventure like no other! Be sure to tag me on Instagram if you give it a try. Comfort awaits – enjoy!
Ingredients
- 1kg beef (neck part)
- 1.5 liter water
- 1 whole crushed garlic
- 1 tsp black pepper
- 1 beef cubes
- 1 tsp salt
- 1 star anise
- ½ brown sugar
- ⅛ c vinegar
- ¼ c oyster sauce
- ¼ c worcestershire sauce
- 1/4c soy sauce
- 1 tbsp Chinese rice wine (optional)
- ¼ c corn starch diluted in ¼ c water (slurry)
- spring onion
Instructions
- Cut beef in 1 inch cubes.
- Season beef cubes with salt and pepper. Heat oil in pressure cooker over medium-high. Working in batches, brown beef on all sides, about 2-3 minutes per batch.
- Add water, garlic, onion and beef cubes, pepper, salt, and beef cubes. Let boil and remove scum.
- Secure lid and close pressure valve. Bring to high pressure and cook for 20 minutes.
- Perform a quick pressure release then open lid carefully.
- Set aside a few cups of stock for pares soup.
- Add remaining ingredients. Taste and adjust seasonings as needed.
- Let boil for another 10 minutes until the taste has melded.
- Stir in slurry.
- Serve beef pares piping hot with garlic rice and clear soup. Don’t forget to add in the spring onions as toppings. Some also add crispy garlic on top!
