What do you want to dub by many as the most famous and authentic beef pair? If the answer is yes, try this Retiro Pares recipe.
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Published: 2/14/25
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This recipe from Retiro Beef Pares will show you how famous restaurants in the Philippines create the most popular menu items that line up people!
Philippine restaurant Retiro Beef is similar to Chicharon Bulaklak
The restaurant that inspired this recipe has been clearly open since the 1970s. And at the time the street you were able to find the facility was called Reciro, so it was the name of the dish. But now the original branch is actually located on NS Amorant Street in Quezon City.
Some say the restaurant is in charge of creating perks that are as popular as today. That’s because this isn’t your usual kind of perk. It’s pleasantly sweet and the star anise flavour really shines here. The stew thickness is just right, it perfectly complements our smooth, tender beef cut.
And without a pile of hot garlic fried rice and a pile of crispy chicharon brakrak, the meal is not perfect!
How to cook Retiro Beef at Chicharon Bulaklak
Let’s raise our heads that it may feel like three separate dishes: our chicharon brakrak, fried rice and a beef pair. And if you’re in the mood to cook just one of these three, here’s all the steps, so the good news!
Chicharon Brakrak
Wash the frills thoroughly and start making Chicharon Bulacrak. Scrape 2 tablespoons of salt. Arrange it in a cooking pot and then pour 1 quart of water. Add 5 Beile Revs. Cover the pot and bring to a boil. Once it boils, set the heat from low to medium. Continue to boiling until the water evaporates completely. By this time, the frilled fat should have been soft. Remove the cover, discard the bay leaves, and continue cooking until the fat is slowly rendered. You will notice a significant amount of oil formation. Continue to fry the ruffled fat in your own oil until it’s crispy.
Fried Rice
Make toasted garlic. It is used in fried rice and as a topping for beef palace. Pour in ½ cup of cooking oil and then immediately add the chopped 2 garlic. Turn on the Heat Medium setting. Cook the garlic slowly, stirring the oil slowly. Continue until the garlic turns golden. Separate brown garlic from garlic oil. Both ingredients will be used later. Heat ¼ cups of garlic oil to make fried rice. Add half of the cooked rice (preferably leftover). Fry this for 1 minute. Add the other half and saute for 3 minutes. Adding rice in batches (half at a time) makes it easier to manage. Pour in soy sauce and toss until rice is evenly coated. Season with salt and add 1 tablespoon of brown garlic. Please put it aside.
Beef purr
Combine beef and 1 quart of water in a pressure cooker to cook beef par. Seal the lid and allow pressure cook for 12 minutes. Suppress the rice cooker and set the beef aside along with the liquid. Heat the remaining garlic oil in a wide cooking pot. Fry the inger for 2 minutes. Add garlic. Fry for 1 minute. Pour the beef with the stock. Add soy sauce, oyster sauce and star anise. Cover the pot and bring to a boil. Lower the heat and continue cooking for 20 minutes. Add brown sugar and beef powder. Adjust the flavor based on your preference and combine cornstarch with ½ cup of water. Mix well and pour into a pot. Stir until the sauce is thick. Transfer the beef pair, fried rice and chicharon brak cracks to their respective serving bowls/plates and serve with toasted garlic and chopped green onions. serve. Share and have fun!
What to offer with Chicharon Bulaklak and Retiro Beef Pares
As you can see, we already have the perfect trio with rice, pairs and chicharongs on this meal. However, by integrating the grilled vegetables with ease, you can also make this a little more nutritious and fill it. And how about another urum for our delicious fried rice? If I were you, I would mix in the crispy fried chicken too. The light cabs are perfect alongside our rich beef per stew.
And to keep you cool amidst hot weather and these equally hot dishes, Grumman’s Sago will be the perfect drink for you! But before you chase, if you have any questions, don’t forget to leave a comment below.
Ingredients for Chicharon Bulaklak and Rechiro Beef
Of course, to make this a truly authentic perk dish, you’ll need to use a beef shank! This is a big cut due to its affordability and depth of flavor.
Beef ingredients
Beef shank – The softness of this cut also gives you the effect of melting in your mouth! Ginger – for many flavors and lovely aromas. Garlic – This really helps to make our stewed beef much tasty and salty. Beef powder – to enhance the flavor of our par meat. Star Anise – truly essential to the flavor of its unique perks, Star Anise adds the perfect amount of sweetness. Soy Sauce – For the next level of delicious flavor! Oyster Sauce – Builds both the texture and flavor of the stew. Brown Sugar – Like I said, the sweetness of this dish is what makes it absolutely unique! Cornstarch – just for thickness. Water – for stew of course!
Fried rice ingredients
Cooking oil – Fry everything nicely, making sure the ingredients are slipping off the bread easily. Garlic – adds a lot of satisfying flavors! Cooked rice – Basic ingredients for fried rice. Soy Sauce – This only makes every dish more appealing! Salt – To make the rice shine on its own by taste.
Chicharon Bulaklak Ingredients
Pork Frilled Fat – When cooked correctly, it becomes completely crispy and tasty! Dried Beylelev – Perfect for scent. Salt – we definitely want our Chicharong salt!
Learn how to cook Retiro Pares at Chicharon Bulaklak
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The same end of Retiro Beef with Chicharon Bulaklak
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Ingredients for Chicharon Bulaklak:
Instructions
Wash the frills thoroughly and start making Chicharon Bulacrak. Scrape 2 tablespoons of salt. Arrange it in a cooking pot and then pour 1 quart of water. Add 5 Beile Revs. Cover the pot and bring to a boil. Once it boils, set the heat from low to medium. Continue to boiling until the water evaporates completely. By this time, the frilled fat should have been soft. Remove the cover, discard the bay leaves, and continue cooking until the fat is slowly rendered. You will notice a significant amount of oil formation. Continue to fry the ruffled fat in your own oil until it’s crispy.
2 pounds. Pork ruffle fat, 2 tablespoons of salt, 1 quart of water, 5 Dried Beiref
Make toasted garlic. It is used in fried rice and as a topping for beef palace. Pour in ½ cup of cooking oil and then immediately add the chopped 2 garlic. Turn on the Heat Medium setting. Cook the garlic slowly, stirring the oil slowly. Continue until the garlic turns golden. Separate brown garlic from garlic oil. Both ingredients will be used later.
Two garlic, ½ cup of cooking oil
Heat ¼ cups of garlic oil to make fried rice. Add half of the cooked rice (preferably leftover). Fry this for 1 minute. Add the other half and saute for 3 minutes. Adding rice in batches (half at a time) makes it easier to manage. Pour in soy sauce and toss until rice is evenly coated. Season with salt and add 1 tablespoon of brown garlic. Please put it aside.
5 bowls of rice, 2 tablespoons of soy sauce, 1 teaspoon salt
Combine beef and 1 quart of water in a pressure cooker to cook beef par. Seal the lid and allow pressure cook for 12 minutes. Suppress the rice cooker and set the beef aside along with the liquid. Heat the remaining garlic oil in a wide cooking pot. Fry the inger for 2 minutes. Add garlic. Fry for 1 minute. Pour the beef with the stock. Add soy sauce, oyster sauce and star anise. Cover the pot and bring to a boil. Lower the heat and continue cooking for 20 minutes. Add brown sugar and beef powder. Adjust the flavor based on your preference and combine cornstarch with ½ cup of water. Mix well and pour into a pot. Stir until the sauce is thick.
4 pounds. Beef shank, 5 thumb ginger, 10 garlic, 1 tablespoon of beef powder, 5 Piece Star Anise, ½ cup of soy sauce, 2 tablespoons of oyster sauce, ¾ cup brown sugar, 2 quarts of water, 3 tablespoons of corn starch
Transfer the beef pair, fried rice and chicharon brak cracks to their respective serving bowls/plates and serve with toasted garlic and chopped green onions.
serve. Share and have fun!
Note
Spice Level – Do you like dishes with kicks on them? If so, I’m sad to say that this recipe isn’t spicy. However, you can add heat to it with chili garlic sauce! Sweetness Level – This kind of perk is truly known for its sugary quality. And expect plenty of sweetness in the meat and stew. Feel free to adjust the amount of brown sugar you put in the dish, depending on how sweet your pair is. Cooked rice – for this we really prefer new and uncooked rice. Chill some of the rice overnight and then use this the next day to use the perfect bowl of fried garlic rice! Beef Shanks – Can’t find beef shanks in the market? You can try this recipe with other types of meat, such as brisket or short rib bones. And if you’re vegan, you can try making pars with tofu instead. Brown Sugar – Best to get the sweet, slightly smoky taste of brown sugar. However, you can also try using honey and maple syrup as an alternative.
Nutritional information
calorie: 3180kcal (159%) carbohydrates: 114g (38%) protein: 117g (234%) fat: 248g (382%) Saturated fat: 81g (405%) Polyunsaturated fat: 32g January Saturated Fat: 121g Trans Fat: 0.1g cholesterol: 306mg (102%) sodium: 7128mg (297%) potassium: 2260mg (65%) fiber: 2g (8%) sugar: 41g (46%) Vitamin A: 48iu (1%) Vitamin C: 8mg (10%) calcium: 234mg (twenty three%) iron: 14mg (78%)
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(TagStoTRASSLATE) BULAKLAK (T) Chikaron (T) Fried rice (T) Perez
