Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Brown the beef in small batches — crowding the pan causes steaming instead of searing.
Cooking Tips
Skim off any scum or impurities that rise to the surface during the first boil — this keeps the broth clear and clean-tasting. For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating. When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Bulalo Beef Pares
Bulalo Beef Pares — tender beef prepared in traditional Filipino style with local seasonings. A hearty and satisfying main dish.
Instructions
- Add water into a pressure cooker. Let boil,
- Add wedged onion, ground black pepper, and salt.
- Put the beef shank in the pressure cooker. Cover and pressure cook for 20 to 30 minutes.
- Remove the beef shank. Set the beef stock aside.
- In a clean pot, heat oil.
- Saute garlic, onion, and ginger.
- Add the boiled beef shank. Cook for 1 minute.
- Pour soy sauce and 1 3/4 cups of beef stock (water used to boil beef) into the pot. Let boil. Cover and then cook in medium heat for 8 minutes.
- Fold in star anise. Cook for 12 minutes. Remove the star anise from the pot.
- Incorporate brown sugar. Stir. Cook for 3 to 5 minutes.
- Fold in salt and ground black pepper to taste.
- Transfer to to a serving bowl. Serve with garlic fried rice and beef stock (soup).
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Brown the beef in small batches — crowding the pan causes steaming instead of searing.
Cooking Tips
For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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