4:50 AM
Beef Pares Recipe is one of the most famous street food in the Philippines. Beef Pares is cooked in special blend of spices until perfectly tender, this.
After a long day out, nothing is quite as hearty—or as good as absorbing a night’s worth of drinking with your friends—as a hot plate of beef pares. Served in virtually every late-night café and carinderia and known for the slightly sticky, chewy and tender quality of the beef in the dish, it’s called pares because it is usually paired with garlic fried rice and some beef broth. The sauce that accompanies it is slightly sweet and savory, and the chopped green onion that tops the beef adds a hint of sharpness and crunch to this comforting dish.
Don’t skimp on the garlic for this one! You can substitute brisket with shank as well—make sure to pick cuts that have some cartilage or ligaments so that you get that softness and meaty flavor. You can also switch out garlic fried rice with noodles as an accompaniment.
500g beef casserole chuck steak (or brisket if available), cut into chunks
1 small onion
1 liter beef stock
¼ cup light soy sauce
1-2 tbsp dark soy sauce
1 tbsp oyster sauce
3 tbsp rice cooking wine
1 tsp sesame oil
3 slices of ginger, crushed
3 cloves of garlic, crushed
2 star anise
Black peppercorns
Freshly ground pepper
2 bay leaves
1 cinnamon stick
½ tsp cinnamon powder
½ tsp five-spice powder
2 tbsp brown sugar
2 tbsp cornstarch
Spring onion, chopped into ringlets
Heat a tbsp of oil in a pot. Pan-fry beef in batches until browned. Scoop out and set aside.
Add a bit of oil to the same pot and sauté onions until caramelized.
Pour stock to deglaze. Add soy sauce, oyster sauce, cooking wine and sesame oil. Bring to boil. Lower heat and throw in ginger, garlic, star anise, peppercorns, some freshly ground pepper, bay leaves and cinnamon stick. Dump in the browned beef as well.
Simmer, adding more stock if necessary, until beef fat is melt-in-your-mouth tender but the meat is just right – not falling apart. It took about 1½ to 2 hours.
Scoop out beef pieces and transfer to a serving platter. Strain broth through a sieve or strainer to remove chunks and return broth to the pot (should be cleaned of bits and pieces as well). Broth should be at least 2 cups if you like more sauce. Bring to boil then simmer.
Combine cornstarch with little water in a small bowl. Stir to dissolve and set aside. You may also start scooping steamed rice into rice bowls and arranging beef pieces on top.
Add brown sugar, cinnamon powder and five-spice powder to the simmering pot. Taste. I’m pretty sure it’s just right at this stage but feel free to season more with soy sauce or anything you want. Simmer for about 5 minutes.
Pour cornstarch mixture and stir until the sauce thickens.
Remove from heat. Drizzle over cooked beef and garnish with spring onions.
After a long day out, nothing is quite as hearty—or as good as absorbing a night’s worth of drinking with your friends—as a hot plate of beef pares. Served in virtually every late-night café and carinderia and known for the slightly sticky, chewy and tender quality of the beef in the dish, it’s called pares because it is usually paired with garlic fried rice and some beef broth. The sauce that accompanies it is slightly sweet and savory, and the chopped green onion that tops the beef adds a hint of sharpness and crunch to this comforting dish.
Don’t skimp on the garlic for this one! You can substitute brisket with shank as well—make sure to pick cuts that have some cartilage or ligaments so that you get that softness and meaty flavor. You can also switch out garlic fried rice with noodles as an accompaniment.
500g beef casserole chuck steak (or brisket if available), cut into chunks
1 small onion
1 liter beef stock
¼ cup light soy sauce
1-2 tbsp dark soy sauce
1 tbsp oyster sauce
3 tbsp rice cooking wine
1 tsp sesame oil
3 slices of ginger, crushed
3 cloves of garlic, crushed
2 star anise
Black peppercorns
Freshly ground pepper
2 bay leaves
1 cinnamon stick
½ tsp cinnamon powder
½ tsp five-spice powder
2 tbsp brown sugar
2 tbsp cornstarch
Spring onion, chopped into ringlets
Heat a tbsp of oil in a pot. Pan-fry beef in batches until browned. Scoop out and set aside.
Add a bit of oil to the same pot and sauté onions until caramelized.
Pour stock to deglaze. Add soy sauce, oyster sauce, cooking wine and sesame oil. Bring to boil. Lower heat and throw in ginger, garlic, star anise, peppercorns, some freshly ground pepper, bay leaves and cinnamon stick. Dump in the browned beef as well.
Simmer, adding more stock if necessary, until beef fat is melt-in-your-mouth tender but the meat is just right – not falling apart. It took about 1½ to 2 hours.
Scoop out beef pieces and transfer to a serving platter. Strain broth through a sieve or strainer to remove chunks and return broth to the pot (should be cleaned of bits and pieces as well). Broth should be at least 2 cups if you like more sauce. Bring to boil then simmer.
Combine cornstarch with little water in a small bowl. Stir to dissolve and set aside. You may also start scooping steamed rice into rice bowls and arranging beef pieces on top.
Add brown sugar, cinnamon powder and five-spice powder to the simmering pot. Taste. I’m pretty sure it’s just right at this stage but feel free to season more with soy sauce or anything you want. Simmer for about 5 minutes.
Pour cornstarch mixture and stir until the sauce thickens.
Remove from heat. Drizzle over cooked beef and garnish with spring onions.
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