Beef Pares. Beef Pares are cubed beef briskets cooked with spices and tenderized to perfection. The aroma of this dish alone is enticing. You will surely ask for more after tasting it.

Pares or beef pares is one of the popular dish which is equivalent to braised beef. "Pares" literary means "pair" which is a combination of braised beef or beef stew as a tasty viand and a bowl of soup. Commonly it is served with fried rice or garlic rice. Usually sold in " Pares " restaurants and the nearby carinderia, this Beef Pares recipe is made of any part of beef, but mainly brisket, soy sauce, sugar, heaps of garlic, lemon juice and cornstarch (optional, as in many carinderias, the pares more on the thinner side) for its body. You can cook Beef Pares using 14 ingredients and 5 steps. Here is how you cook that.

Ingredients of Beef Pares

It's 1/2 kg of beef cut into 1 cm cubes (brisket, flank, or short rib).
Prepare 6 cloves of garlic, minced.
You need 1 of medium onion, chopped.
It's 1 of thumb ginger, sliced thin.
It's 1 of star anise.
You need 1 tbsp of peppercorns.
You need 1 of bay leaf.
You need 1 tsp of five spice powder or one more star anise.
You need 4 tbsp of soy sauce.
You need 2 tbsp of white vinegar.
Prepare 2 tbsp of sugar.
You need 2 tbsp of shaoxing wine (optional).
It's to taste of Salt.
Prepare 1 tbsp of corn starch or flour.

Pares literally means "Pair", because this meat dish is best serve with a pair of garlic fried rice or Sinangag and beef soup. Beef Pares is one of the most famous street food, and you can find this in the Tap-Si-Logan carinderias in the Philippines. Beef Pares Recipe A reminiscent of Chinese asado, this recipe is of the favorite beef dish of the Filipinos. This delicious medley of tastes is generally a chunks of beef brisket that are first simmered in a well-seasoned broth until tender and then gently braised in soy sauce, sugar and star anise.

Beef Pares instructions

In a cooking pot, cover the beef with water, and bring to a boil for five to ten minutes or until the meat is no longer red. Rinse the beef and the pot to remove all of the scum..
Add enough water back into the pot to cover the meat, and mix in the garlic, onion, ginger, star anise, peppercorns, bay leaf, five-spice powder, soy sauce, vinegar, and shaoxing wine (if using). Bring to a boil under medium heat. Mix in sugar. Reduce heat to low, and simmer gently until the meat is tender, roughly two hours..
When the onions have become transparent, taste the broth, and add in salt until the desired level of saltiness is achieved..
When the meat is tender, dissolve the corn starch or flour in 2 tbsp. of water. Stir into the broth, bring to a boil, and then return to a simmer until the broth thickens slightly, about five minutes..
To serve, take 1 cup of rice (garlic fried rice is usual, but plain steamed rice will do) and place several pieces of beef on top. Drizzle generously with broth, and garnish with toasted garlic and scallions. Usual condiments that go with this are soy sauce with calamansi (toyomansi), and chilli garlic paste..

Beef Pares is a Filipino braised beef dish that consists of various tastes and flavors. A mixture of soy sauce, water, sugar, and other spices is mixed together in order to give the beef brisket a flavorful broth. Simmering tenderizes the beef and also thickens the broth and extract flavors of the beef at the same time. Beef pares refers to the tender, simmered beef cubes while beef Mami is a beef noodle soup. In combination, they create the most comforting dish bursting with freshness.