Beef Pares Recipe

Beef Pares in a serving bowl with fried rice and beef broth on the side.

5 from 13 votes

Bring all the delicious flavors and aroma of this Filipino favorite roadside dish right into your kitchen with this easy Beef Pares recipe! Tender braised beef chunks in a rich and flavorful stew served with fried garlic rice and a steaming bowl of beef soup. It is a hearty meal your family will surely enjoy!

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Dinner, Lunch

Cuisine: Filipino

Keyword: bay leaves, beef brisket, brown sugar, five spice, soy sauce, star anise

Servings:

Calories: 488kcal

Author: Bebs

Ingredients

For the Beef Soup:

2 pounds beef brisket/cubes/shank
8-10 cups water
1 medium yellow onion quartered
1 tablespoon peppercorn
2 tablespoons fish sauce
Salt to taste
2 tablespoons toasted garlic
½ cup spring onions chopped

For the Beef Stew (including the cooked beef from the soup)

2 tablespoons oil
1 medium onion chopped finely
1 thumb ginger julienned
4 cloves garlic minced finely
¼ cup soy sauce
3-4 pieces star anise
¼ teaspoon five-spice
3 pieces bay leaves
2-3 tablespoons brown sugar adjust as needed
¼ teaspoon ground pepper
1 tablespoon cornstarch dissolved in ½ cup water
spring onions for garnish

US Customary - Metric

Instructions

Place the beef in a large bowl. Add tap water and soak for at 10-15 minutes to draw out the blood to have a clearer broth. Discard the water and quickly rinse the beef.
2 pounds beef
Bring 8-10 cups of water to a boil over high heat. Add the beef, onion, peppercorn and fish sauce. Cover with the lid and turn heat to low. Let it cook until the meat is just fork-tender, about 30-40 minutes. You might need to add water if it gets too low, you will need the broth later.
8-10 cups water, 1 medium yellow onion, 1 tablespoon peppercorn, 2 tablespoons fish sauce
Take the meat out from the broth. Cut it into smaller cubes, about 1x1-inch. Set aside. If using beef shank, return the bones to the pot of broth. You may add some more water if needed and let it boil for a few more minutes.
Season the broth with salt if needed and add some roasted garlic and chopped spring onion. This soup will be served later.
Salt, 2 tablespoons toasted garlic, ½ cup spring onions
In a separate pot or deep pan, heat oil over medium heat. Then saute onion, garlic and ginger until tender.
1 medium onion, 1 thumb ginger, 4 cloves garlic, 2 tablespoons oil
Add the beef and cook until the edges turn slightly brown. Pour in the soy sauce, star anise, five-spice, bay leaves, brown sugar, ground pepper and stir.
¼ cup soy sauce, 3-4 pieces star anise, ¼ teaspoon five-spice, 3 pieces bay leaves, 2-3 tablespoons brown sugar, ¼ teaspoon ground pepper
Add 2 cups of the beef broth and the cornstarch slurry. Cover with the lid and bring to a simmer. Cook for 15-20 minutes or until the meat is very tender.
1 tablespoon cornstarch
Divide into serving bowls, top with some roasted garlic and chopped green onions. Serve with fried garlic rice and bowl of the soup.
spring onions

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Nutrition