Easiest Way to Make Yummy Beef Pares

Beef Pares. Beef Pares are cubed beef briskets cooked with spices and tenderized to perfection. Cooking beef pares is easier when using a pressure cooker. This helps tenderize the beef quickly.

It is a popular food particularly associated with specialty roadside diner-style establishments known as Pares Houses (or paresan in Filipino, akin to tapsihan for tapsilog). 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. Beef Pares is a Filipino braised beef dish that consists of various tastes and flavors. You can have Beef Pares using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Beef Pares

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

A mixture of soy sauce, water, sugar, and other spices is mixed together in order to give the beef brisket a flavorful. Beef Pares is an all time Filipino favorite street food matched with Garlic rice plus sabaw or broth on the side. But from now on there is no need to go outside, because you can cook a better version of it. Beef Pares (Braised beef in sweet soy sauce).

Beef Pares step by step

1. 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..
2. 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..
3. When the onions have become transparent, taste the broth, and add in salt until the desired level of saltiness is achieved..
4. 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..
5. 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..

One of many influences of China on Philippine cuisine is cooking in soy sauce which is sweetened and this is one of them. Beef Pares has become popular in the Philippines. The word Pares means a pair in English. This is because the recipe should be paired with garlic fried rice and beef soup. See more ideas about Beef pares, Beef, Beef recipes.