Description
Savory Beef Pares is a beloved Filipino beef stew known for its tender, flavorful meat simmered in a rich, aromatic broth balanced with sweet, salty, and umami notes. This hearty dish is perfect for comforting meals and pairs wonderfully with fried garlic rice.
Ingredients
Scale
Beef and Broth
- 2 pounds beef brisket/cubes/shank (Use brisket for a richer flavor.)
- 8-10 cups water (Opt for low-sodium broth if desired.)
- 1 medium yellow onion, quartered (Adds sweetness.)
- 1 tablespoon peppercorn (Whole to infuse aroma.)
- 2 tablespoons fish sauce (Adds umami.)
- To taste salt (Season gradually.)
- 2 tablespoons toasted garlic (Adds rich flavor.)
- ½ cup spring onions, chopped (For color.)
Aromatics and Seasoning
- 2 tablespoons oil (Neutral oil for sautéing.)
- 1 medium onion, chopped finely (Adds depth.)
- 1 thumb ginger, julienned (Enhances flavor.)
- 4 cloves garlic, minced finely (Brings savory depth.)
- ¼ cup soy sauce (Enriches the broth.)
- 3-4 pieces star anise (Adds licorice flavor.)
- ¼ teaspoon five-spice (Adds warmth.)
- 3 pieces bay leaves (Infuses herbaceous notes.)
- 2-3 tablespoons brown sugar (Balances flavors.)
- ¼ teaspoon ground pepper (Adds warmth.)
- 1 tablespoon cornstarch, dissolved in ½ cup water (For broth consistency.)
- Spring onions for garnish (Enhances presentation.)
Instructions
- Soak the Beef: Place the beef in a large bowl and cover with tap water. Soak for 10-15 minutes to draw out the blood. Discard the soaking water and rinse the beef thoroughly for a clean start to the dish.
- Boil the Broth: In a large pot, bring 8-10 cups of water to a boil over high heat. Add the beef, quartered yellow onion, whole peppercorns, and fish sauce. Cover and reduce the heat to low, simmering gently until the meat is fork-tender, approximately 30-40 minutes.
- Prepare the Meat: Remove the beef from the broth and cut it into smaller cubes. If using beef shank, return the bones to the broth and continue boiling until the desired tenderness is reached for added flavor.
- Season the Broth: Season the broth with salt to taste. Stir in the toasted garlic and chopped spring onions to infuse the broth with additional flavor and aroma.
- Sauté the Aromatics: In a separate pot, heat the neutral oil over medium heat. Add the finely chopped onion, minced garlic, and julienned ginger. Sauté until tender and fragrant, about 3-4 minutes, building deep flavors for the stew.
- Add the Beef: Add the cubed beef to the pot and cook until the edges brown lightly. Pour in soy sauce, star anise, five-spice powder, bay leaves, brown sugar, and ground black pepper. Stir thoroughly to combine all the seasonings and coat the beef evenly.
- Simmer the Stew: Add 2 cups of the reserved beef broth along with the cornstarch slurry to the pot. Cover and let it simmer gently for 15-20 minutes until the sauce thickens and flavors meld beautifully.
- Serve and Garnish: Divide the beef pares into serving bowls. Top each bowl with roasted garlic and chopped green onions for garnish. Serve hot alongside fried garlic rice for a complete, satisfying meal.
Notes
- Use beef brisket for the richest flavor, but other cuts like shank or cubes work well.
- Adjust the sweetness and saltiness by balancing brown sugar and fish sauce to your taste.
- Simmer the broth gently to keep the beef tender and flavorful.
- Thicken the broth with cornstarch slurry gradually to your preferred consistency.
- Pair with fried garlic rice or steamed rice for an authentic Filipino experience.
- To enhance aroma, toast garlic until golden before adding to the broth.
