Beef pares is a popular Filipino beef stew dish that is a specialty in the Metro Manila region. This deliciously sweet and savory meat dish is paired with garlic fried rice and a light beef broth, making it a tasty and filling meal. If you want to make authentic beef pares at home, this simple recipe guide will walk you through the entire process, from the flavorful stew to the perfect rice pairing.
Overview of Beef Pares
Beef pares originated as a street food in Manila. The name comes from the Spanish word “pares” meaning “pair” referring to the dish being served alongside garlic fried rice and beef broth. It rose to popularity as an affordable and tasty meal option.
Key features that make beef pares stand out
- Stew cut beef brisket cubes braised until meltingly tender
- Sweet-savory sauce flavored with soy sauce, brown sugar, garlic, and spices
- Aromatic accents like star anise, bay leaves, and black pepper
- Garnish of fresh chopped green onions
- Served with garlic fried rice and clear beef broth
Part of what makes this dish so comforting is the use of brisket. The collagen in the brisket breaks down during cooking, resulting in a soft tender texture. When combined with the sweet and slightly salty sauce, you get an irresistible flavor.
Shopping List for Ingredients
To make beef pares at home, you will need:
For the beef stew:
- Beef brisket, cut into 1-inch cubes (about 1.5 lbs)
- Soy sauce (1/4 cup)
- Brown sugar (3 tbsp)
- Garlic (4 cloves), minced
- Ginger (1 inch), minced
- Star anise (1-2 pcs)
- Bay leaves (2 pcs)
- Black peppercorns (1/2 tsp), crushed
- Cooking oil (2-3 tbsp)
- Beef broth (4 cups)
- Optional: Dried red chili flakes
For the garlic fried rice:
- Cooked jasmine rice (4 cups)
- Garlic (6 cloves), minced
- Small onion, diced
- Cooking oil (2 tbsp)
- Salt
For the clear beef broth:
- Beef bones
- Garlic (2 cloves), minced
- Onion (1 small), sliced
- Salt
For garnish:
- Green onions, sliced
Step-by-Step Cooking Instructions
Follow these simple steps to make restaurant-quality beef pares at home.
Prep the beef:
- Cut the beef brisket into 1-inch cubes. Season with salt and pepper. Set aside.
Make the stew:
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In a pot over medium heat, sauté garlic, ginger, bay leaves, star anise until fragrant, 1-2 minutes.
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Add beef cubes. Brown on all sides, about 2-3 minutes per side.
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Add soy sauce, brown sugar, black pepper, and beef broth. Stir well.
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Simmer for 1.5-2 hours until beef is very tender.
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Season with salt and chili flakes (optional) to taste.
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Simmer 5-10 minutes more to let flavors develop.
Meanwhile, make the garlic fried rice:
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In a skillet over medium heat, sauté garlic and onion in oil until fragrant.
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Add cooked rice. Mix well and fry 3-5 minutes until heated through.
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Season with salt to taste.
For the beef broth:
- In a separate pot, simmer beef bones, garlic, onion, and salt for 10-15 minutes.
To serve:
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Place garlic fried rice in a bowl.
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Ladle tender beef stew over.
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Garnish with green onions.
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Serve hot beef broth on the side.
Tips for the Best Beef Pares
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Use brisket for tender, melt-in-your-mouth meat texture. Other stew cuts like chuck or round also work.
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Simmer long enough (1.5-2 hours) until beef is fall-apart tender.
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Toast the rice in oil for added flavor in the garlic fried rice.
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Add some beef stew sauce to the broth before serving for extra flavor.
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Adjust sweetness by adding more or less brown sugar to suit your taste.
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Garnish with lime wedges, fried egg, or boiled egg for variation.
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For spicier beef stew, use more dried red chili flakes or a few dashes of hot sauce.
Why Make Beef Pares at Home?
Recreating this Filipino favorite stew at home lets you customize it to your taste and saves money compared to getting takeout. With inexpensive ingredients like brisket and pantry staples, it makes for an economical meal. Preparing it yourself also allows you to control the flavors and spices exactly how you prefer. This homemade version means enjoying piping hot, ultra tender beef pares just how you like it in the comfort of your own kitchen.
The aromatic stewed beef with hints of anise and black pepper is hard to resist. Paired with the crunchy garlic-infused rice and a light dipping broth, beef pares is the ultimate hearty comfort food. Try making it on a lazy weekend and enjoy this delicious Filipino specialty.
Step-by-Step Instructions to Cook Tender, Flavorful Beef Pares
Start by cutting your beef into chunky cubes, around 1.5 inches each. Bring a pot of water to a boil, toss in the beef, and let it boil for about 3–4 minutes. This step removes scum and impurities. Discard the water and rinse the beef under running water.
Can I make beef pares ahead of time?
Yes! It tastes even better after resting overnight as the flavors fully develop.
Beef Pares | How to Make Beef Pares Recipe
FAQ
What are the ingredients of beef pares?
- 1 lb beef brisket or shank (I used shank), cut into small pieces/cubes.
- Salt and pepper.
- 1T cooking oil.
- 5-6 cloves garlic, minced.
- 1 thumb ginger, grated.
- 1/2 medium red onion, chopped.
- 2 star anise pods.
- half of a cinnamon stick.
Is beef pares unhealthy?
The high saturated fat content from beef cuts found in pares can lead to increased blood cholesterol levels, which in turn may lead to plaquing of arteries and heart disease.
How to make beef tender and soft?
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1. Velveting (Baking Soda):
- Sprinkle a small amount of baking soda on thinly sliced beef and gently toss to coat.
- Let it sit for 30 minutes, then rinse thoroughly with water.
- This method helps break down the protein and makes the beef incredibly tender, especially for stir-fries.
- Sprinkle a small amount of baking soda on thinly sliced beef and gently toss to coat.
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2. Marinating:
- Acidic Marinades: Use acidic ingredients like lemon juice, vinegar (especially red wine vinegar), or buttermilk in your marinade.
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Taste of Homehttps://www.tasteofhome.com8 Simple Ways to Make Tough Meat Tender – Taste of HomeAug 27, 2024 — For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. … Using acidic ingredi…
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Pacific Rim winehttps://www.pacificrimandco.comWhat is Red Wine Vinegar? – Pacific Rim and CompanyOct 3, 2022 — Red wine vinegar is also a potent meat tenderizer. If you have tough meat, then add half a cup of red wine vinegar to the meat and cover it for 2-4 h…
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holar.com.twhttps://www.holar.com.twThe Science of Vinegar: How It Enhances Flavor and Preservation – Holar | Taiwan Kitchenware & Houseware Expert SupplierMarinating meat is one of the oldest ways of adding flavor to food. Vinegar has been used in marinades for centuries because it works really well. The acetic ac…
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- Marinating Time: Allow the meat to marinate for several hours, or even overnight, to break down the tough protein structures.
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Quorahttps://www.quora.comHow to make my meat soft? I want to make a beef stew. Can I boil the …Apr 13, 2022 — The toughness of the meat is due to the collagen between the muscles, which breaks down as you cook it. Just cook it low and slow for several hours …
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Taste of Homehttps://www.tasteofhome.com8 Simple Ways to Make Tough Meat Tender – Taste of HomeAug 27, 2024 — For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. … Using acidic ingredi…
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Acabonac Farmshttps://www.acabonacfarms.comHow to Make Grass-Fed Beef TenderFeb 12, 2024 — 3. Use Salt and Marinades Salt the beef generously a few hours before cooking to help break down the proteins and tenderize the meat. If using a mar…
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Pacific Rim winehttps://www.pacificrimandco.comWhat is Red Wine Vinegar? – Pacific Rim and CompanyOct 3, 2022 — Red wine vinegar is also a potent meat tenderizer. If you have tough meat, then add half a cup of red wine vinegar to the meat and cover it for 2-4 h…
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holar.com.twhttps://www.holar.com.twThe Science of Vinegar: How It Enhances Flavor and Preservation – Holar | Taiwan Kitchenware & Houseware Expert SupplierMarinating meat is one of the oldest ways of adding flavor to food. Vinegar has been used in marinades for centuries because it works really well. The acetic ac…
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- Acidic Marinades: Use acidic ingredients like lemon juice, vinegar (especially red wine vinegar), or buttermilk in your marinade.
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3. Slow Cooking (Braising or Stewing):
- Low and Slow: Cook tougher cuts like brisket or chuck roast at low temperatures (e.g., 250-350°F/121-177°C) for several hours.
- Moisture: Maintain a moist environment (e.g., with broth or liquid) to prevent the meat from drying out and toughening.
- Low and Slow: Cook tougher cuts like brisket or chuck roast at low temperatures (e.g., 250-350°F/121-177°C) for several hours.
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4. Pounding:
- Meat Mallet: Use a meat mallet (or other heavy tool) to pound steaks between layers of plastic wrap or wax paper.
- Tenderization: Pounding breaks down the muscle fibers and connective tissue, making the steak thinner and more tender.
- Meat Mallet: Use a meat mallet (or other heavy tool) to pound steaks between layers of plastic wrap or wax paper.
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6. Cutting Against the Grain:
- Cut the meat perpendicularly to the grain to break down the muscle fibers and make the slices more tender.
- Cut the meat perpendicularly to the grain to break down the muscle fibers and make the slices more tender.
Can I use beef flank for pares?
Pares means pair or partner – a combination of beef and fried rice. Cuts with lots of litid (tendon) are used to achieve a texture that is tender and sticky at the same time. I usually use beef flank, but brisket and shanks are also ideal for making beef pares.
How long does it take to prepare beef pares?
Beef pares takes a few good hours to make, but the result is a delicious and filling meal that’s worth the effort. The recipe calls for brisket, but you can also use other cuts suitable for braising or stewing, such as short ribs, shanks, chuck, or round. The tender braised beef, fried rice redolent of garlic, and piping-hot beef broth make a fantastic meal.
How do you make ebeef pares?
Creating an authentic Ebeef pares recipe involves several straightforward steps: Cut the beef into bite-sized cubes. Boil it in water with ginger and garlic until tender. Sauté garlic, onion, and ginger in a pan until fragrant. Add soy sauce, brown sugar, and star anise. Simmer for 5 minutes. Add the cooked beef into the pan.
How can I make a healthier version of beef pares?
To make a healthier version of the beef pares recipe, consider using lean cuts of beef, reducing oil, and incorporating brown rice for added fiber. Adding vegetables like bok choy or carrots can further enhance its nutritional value.
How do you make beef pares?
Aside from its flavor, what makes beef pares stand out is the melt-in-the-mouth quality of the beef. To start, saute the garlic, ginger, and onions until they have browned. Then, stir in the beef. Saute until the beef has browned as well, then add enough water to cover the beef. Add the soy sauce, sugar, ginger, and star anise as well.
How do you eat beef pares?
Mold a mound of garlic rice onto a plate, ladle the beef and its glossy sauce on the side, and accompany it with a bowl of clear soup garnished with scallions. Don’t forget a sprinkle of toasted garlic for that extra crunch and flavor. Beef pares isn’t just food; it’s a reminder of shared meals, bustling eateries, and the comfort of home.
What is a good food pairing for beef pares?
Beef Pares is the best food pairing ever. The combination of tender beef Asado, garlic fried rice, and piping-hot broth is filling and delicious. Hearty soups like sinigang or tinola are also great comfort foods.