Marinate the Beef: In a bowl, combine the beef shank or short ribs, soy sauce, brown sugar, minced garlic, and a pinch of salt and pepper. Let it marinate for about 15 minutes.
Brown the Beef: Heat vegetable oil in a large pot or Dutch oven over medium heat. Brown the marinated beef on all sides to lock in the flavors. Once browned, set the beef aside.
Prepare the Broth: In the same pot, sauté the chopped onion until softened, about 5 minutes. Add the star anise and cinnamon stick and sauté for an additional 1-2 minutes to release the spices' aromas.
Cook the Beef: Return the browned beef to the pot. Add the beef broth (or water) and bring to a boil. Once boiling, reduce the heat and let the stew simmer on low for about 2-3 hours, or until the beef is tender and easily pulls apart.
Thicken the Sauce (Optional): If you prefer a thicker sauce, mix the cornstarch with a small amount of water to create a slurry. Add the slurry to the stew and simmer until the sauce has thickened.
Serve: Serve the Beef Pares with freshly made garlic rice (sinangag). Garnish with chopped green onions or cilantro if desired.
