How To Cook Beef Pares Recipe
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.
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| beef pares recipe |
I was first introduced to this dish in a local Tapsi House in Las Pinas. Back then, this dish is just a new addition to the menu. This captured my attention just right after my first bite and from then on I became a believer. These days, you can buy a complete Beef Pares meal from different eateries (these are Tapsilog joints turned Pares Houses).
I usually have this any time of the day. During my college years, I visit a nearby Goodies Pares near my campus (its the one in Leon Guinto and Quirino in Manila). A definite Pig-Out place for me, sometime I even order extra rice or two with a glass of Pepsi or Coke by my side.
Try this sumptuous Beef Pares recipe.
I usually have this any time of the day. During my college years, I visit a nearby Goodies Pares near my campus (its the one in Leon Guinto and Quirino in Manila). A definite Pig-Out place for me, sometime I even order extra rice or two with a glass of Pepsi or Coke by my side.
Try this sumptuous Beef Pares recipe.
Beef Pares Recipe Ingredients:
- 1/2 kilo beef brisket, cut into large cubes
- 1/2 cup soy sauce
- 1 tbsp. sugar
- 2-3 cloves garlic, chopped
- 1 small size onion chopped
- 1 small bundle spring onion, chopped
- 1-2 pcs. star anise
- 1/4 cup cornstarch
- salt and pepper
- cooking oil
- garlic fried rice for 4-6 servings
For the Soup
- 1 small bundle spring onion, cut into 2” length
- 1 medium size onion, quartered
- 1/2 head garlic, chopped
- 2-3 slivers of ginger
- 1 tsp peppercorns
Cooking Instructions:
- Place the beef in a big sauce pan, add enough water to cover the meat. Bring to a boil let boil for 2 to 3 minutes. Drain the beef and discard the liquid, rinse meat off scum. Return the beef in to the sauce pan, add enough water for the soup for 4 to 6 servings. Add in all the soup ingredients, add salt to taste.
- Bring to a boil and simmer for 1 to 1 1/2 hours or until the beef are tender.
- Separate the meat from the broth, keep aside meat. Using a sieve, filter out the broth off the residue, return the beef soup to the sauce pan, keep hot until ready to serve. In a separate sauce pan sauté garlic and onion until fragrant.
- Add in the boiled beef and stir cook for 2 to 3 minutes. Add in the soy sauce, sugar and star anise, stir cook for another 1 to 2 minutes. Add in 1 1/2 cup of the broth bring to a boil and simmer for 3 to 5 minutes. Season with salt and pepper to taste. Thicken sauce with cornstarch dissolved in 1/2 cup of water, cook for another minute or two.
- Serve with garlic fried rice and the reserved beef soup, garnish braised beef and soup with chopped spring onion.
Additional Information About Pares
Pares, often called beef pares, is a braised beef dish that originated in the Philippines. It is particularly associated there with small neighborhood restaurants, called carenderias, which specialize in economical meals for local residents. Very tender beef and a sweet seasoned sauce are the distinguishing characteristics of this dish. The name means "pairs" and comes from the usual practice of serving it with garlic fried rice and a light beef broth soup. "Pares" is pronounced "pah-res."
Cuts of beef often recommended for pares include brisket, chuck and shanks. The texture of the finished meat should be tender and slightly sticky, so cuts that include ligaments or cartilage are usually best. Some recipes call for cooking an entire roast, while others start with cubed meat. Either type of meat is browned before it is further cooked.
To achieve the very tender meat typical of pares, the beef must be cooked until very well done. A heavy pot can be used to slowly simmer it on a stove top, or it can be placed in a slow cooker. Some recipes recommend a pressure cooker to shorten the cooking time.
The meat is slowly cooked in water or beef broth along with a variety of seasonings. These may include star anise, garlic and onion, often green or spring onions. Bay, ginger and soy sauce are also included. Rice wine, pepper and cinnamon are other common ingredients. Brown sugar and sesame oil are used to finish the sauce after cooking
There are many variations of the dish. The sauce served in restaurants in the Philippines is often thin, but many recipes thicken the sauce with cornstarch. Dried orange peel is sometimes included in the seasonings as well. Anise powder can be used in place of the star anise and lemon juice can replace the wine vinegar. Vegetables such as carrots and bok choy may be added.
Pares is typically served with garlic fried rice and a bowl of beef broth soup. It is usually a simple fried rice made by stir frying rice and a generous amount of garlic. The soup may include broth from the initial cooking of the meat before the sauce ingredients are added. Additional garlic, ginger and onion may be added to deepen the flavor of the soup.
A garnish of chopped green onion is often added to the dish before serving. Steamed rice is sometimes served instead of fried rice, depending on personal preference. Some Filipino restaurants also offer the option of noodles instead of rice as an accompaniment to this dish. Source: Pares
Cuts of beef often recommended for pares include brisket, chuck and shanks. The texture of the finished meat should be tender and slightly sticky, so cuts that include ligaments or cartilage are usually best. Some recipes call for cooking an entire roast, while others start with cubed meat. Either type of meat is browned before it is further cooked.
To achieve the very tender meat typical of pares, the beef must be cooked until very well done. A heavy pot can be used to slowly simmer it on a stove top, or it can be placed in a slow cooker. Some recipes recommend a pressure cooker to shorten the cooking time.
The meat is slowly cooked in water or beef broth along with a variety of seasonings. These may include star anise, garlic and onion, often green or spring onions. Bay, ginger and soy sauce are also included. Rice wine, pepper and cinnamon are other common ingredients. Brown sugar and sesame oil are used to finish the sauce after cooking
There are many variations of the dish. The sauce served in restaurants in the Philippines is often thin, but many recipes thicken the sauce with cornstarch. Dried orange peel is sometimes included in the seasonings as well. Anise powder can be used in place of the star anise and lemon juice can replace the wine vinegar. Vegetables such as carrots and bok choy may be added.
Pares is typically served with garlic fried rice and a bowl of beef broth soup. It is usually a simple fried rice made by stir frying rice and a generous amount of garlic. The soup may include broth from the initial cooking of the meat before the sauce ingredients are added. Additional garlic, ginger and onion may be added to deepen the flavor of the soup.
A garnish of chopped green onion is often added to the dish before serving. Steamed rice is sometimes served instead of fried rice, depending on personal preference. Some Filipino restaurants also offer the option of noodles instead of rice as an accompaniment to this dish. Source: Pares
Source Recipe Kusina Master
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