Beef Pares is a Filipino braised beef stew with garlic fried rice, and a bowl of clear soup. This dish is one of the famous and favorite Filipinos comfort food, a low-cost meal set sold in local roadside eateries in the Philippines.
Tender and juicy melt in your mouth stewed beef in a sweet and savory piping-hot beef broth,the spices and aroma of this dish is so tempting. There are restaurants and fast foods chains that serving pares also that they included this dish in their menu.
This dish is traditionally sweet but if you make it right at your own kitchen and you don’t like sweet main courses you can always leave out sugar and adjust according to your taste.
What is Beef Pares
Beef Pares is a popular Filipino dish known for its tender braised beef simmered in a savory-sweet soy sauce-based broth. It’s street food, served in the kanto, in carinderias.I would often see them with so many people lining up and eating since their food fills their hunger and satisfies their need for flavorful food and it is really affordable and tasty.
This comforting meal, which the word “pares” means “pair” because this meat dish is typically served with a pair of garlic fried rice (sinangag) and beef soup.
Try this beef pares recipe. I’m pretty sure you’ll fall in love with it! This is one of the easiest and most flavorful Filipino beef recipes you can make at home. Other beef dishes that you’ll surely love Easy Szechuan Beef and Pan Seared ( T-bone Steak)
I was first introduced to this dish during my first visit in Manila, she invited me to eat in the food court inside the mall. At first I wasn’t so sure about the taste because it is my first time but later on every time I go out and eat Beef Pares this becomes one of my favorite because of the garlicky and gingery taste.
It has a very distinct flavor coming from the soy sauce and the star anise. What makes the beef pares stand out from other beef-and-rice dishes is its very tender meat and its aromatic sweet sauce and the ideal ways is to make it from scratch.
This dish commonly uses beef brisket, you may use any cuts you prefer that is best for braising or stewing, such as short ribs, shanks, chuck, or round. The slow cooking method will turn these cheaper and tougher parts turn to be soft and chewy texture and full of flavor but a pressure cooker is your friend in the kitchen. Use this to quickly cook your beef pares.
Ingredients Needed
- Beef – Fresh or frozen (chuck, brisket, or short ribs).
- Aromatics – onion, ginger, and garlic is the essential for a savory, aromatic base.
- Star Anise – is an important ingredient for pares infuses the broth with a subtle, sweet licorice aroma.
- Bay leaves – Adds an earthy, slightly floral note to the dish.
- Brown Sugar – Balances the salty and savory flavors with a hint of sweetness.
- Water – 4-5 cups of water to boil the meat for cooking.
- Black pepper – Freshly ground adds a mild spice to round out the dish.
- Soy sauce– this will give the sauce a nice umami and savory taste.
- Cornstarch + water – to make a slurry that makes the sauce thicker.
- Oil for Sautéing – Helps cook and soften the aromatics.
- Garnishes– a sprinkling of toasted garlic and chopped spring onions before serving add flavors that make the broth even more delicious.
Storing leftovers
- Store the meat, broth, and rice in separate containers for best results. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat on the stovetop over medium heat or in the microwave at 2 to 3-minute intervals to 165 F.
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Beef Pares
Description
Tender braised beef simmered in a savory-sweet soy sauce-based broth serve with Garlic fried rice.
Ingredients
For the Beef Soup
For the Beef Stew
Instructions
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Place beef in a pot of water, cover and let it simmer for about 2-3 minutes. Blanching helps remove impurities and excess fats from the surface of the beef for the cleaner broth or stock. Strain and wash beef with running water.
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Using the same pot, return the beef back to the pot then add onion, ginger, beef cubes and water. Cover and let it simmer until beef is tender. Stir once in a while
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When the meat is tender, remove the beef and keep the broth aside.
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Heat oil in a pan, saute onion, garlic and ginger. Add in beef, soy sauce, brown sugar, black pepper, star anise and bay leaves the pour in the reserved broth. Give it a good stir until combined. Bring to a simmer and stir occasionally then add in cornstarch slurry.
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Cover with the lid and bring to a simmer. Cook for another 5 minutes or until the meat is very tender.
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Serve in a bowl and garnish with roasted garlic and spring onion with garlic fried rice on the side. Enjoy!
