Beef Pares. Beef Pares are cubed beef briskets cooked with different spices and tenderized to perfection. The aroma of this dish alone is really enticing and the flavor is so captivating as if someone is whispering in your subconscious mind to go and get more. 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.
The sweet and salty meat is traditionally served with garlic fried rice and a flavorful beef broth for a meal that's delicious and filling. It takes a few good hours to make but so worth the effort. Simmer chunks of beef brisket until in pot of water and aromatics until. You can cook Beef Pares using 14 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Beef Pares
- Prepare 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.
- Prepare 1 of bay leaf.
- It’s 1 tsp of five spice powder or one more star anise.
- It’s 4 tbsp of soy sauce.
- You need 2 tbsp of white vinegar.
- It’s 2 tbsp of sugar.
- You need 2 tbsp of shaoxing wine (optional).
- Prepare of to taste Salt.
- You need 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 This Filipino braised beef stew is everyone's comfort food! It's so flavorful and the meat is cooked until fork-tender.
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..
Pour Soy Sauce, Beef Broth and Star Anis Let it Simmer for Pares, literally "pair", means the combination of rice and beef. In Philippine eateries, the customer may opt to enjoy his beef with noodles instead of rice. What characterizes the beef pares from other beef-and-rice or beef-and-noodle dishes is the very tender meat. Beef Pares Mami is a classic noodle soup from the Philippines. It is so hugely popular that even though it's in soup form it is actually considered street food and you can find it being sold in many avenues, roads, and corners all over Metro Manila and beyond.