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. Today, it can be found anywhere in the Philippines and has become more trendy with students. Its availability is also increasing in small family restaurants around the country. What more you can ask for, a tasty beef paired with yummy soups. I would order this dish any time. Make your pares today for your visitors.
- 2 lbs beef cut into large cubes
- 2 stalks spring onions, chopped
- 1 small onion diced
- 3 garlic cloves, minced
- 1 thumb sized ginger, chopped
- 1/4 cup soy sauce
- 2 pieces star anise
- 3 – 4 tablespoons sugar
- 1 tablespoon whole peppercorn
- 2 tbsp cornstarch diluted in 1/4 cup water
- 1 1/2 cup beef stock
- water for boiling beef
- salt and pepper to taste
- cooking oil
- Servings: 4
- Time: 1 hour 15 minutes
- Level: Easy
- Cuisine: Filipino
(5 / 5)
- In a large pot pour in water; enough to cover the meat. Place in beef, pepper corn, and a dash of salt. Simmer on low heat at least for one hour or until beef is tender. Remove the scum; keep the stock and cut into cubes.
- Heat cooking oil in a wok; saute garlic, onion and ginger until fragrant. Place in boiled beef and stir until light brown.
- Put in the soy sauce, sugar, and pepper. Stir for a few minutes until sugar dissolved.
- Pour in beef stock and place in star anise. Bring to a boil.
- After a boil, add diluted cornstarch and stir for 2 minutes until sauce slightly thickens. Salt and pepper to taste. Leave this step if you don’t want thick sauce.
- Sprinkle with chopped spring onions and serve on a platter with garlic, fried rice, and beef soup.
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