Beef Pares

Name: Beef Pares
Total time: 10800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 kg beef cut into 1 cm cubes (brisket, flank, or short rib); 6 cloves garlic, minced; 1 medium onion, chopped; 1 thumb ginger, sliced thin; 1 star anise; 1 tbsp peppercorns; 1 bay leaf; 1 tsp five spice powder or one more star anise; 4 tbsp soy sauce; 2 tbsp white vinegar; 2 tbsp sugar; 2 tbsp shaoxing wine (optional); to taste Salt; 1 tbsp corn starch or flour

蛟龍Stormwyrm @stormwyrm

This particular dish is a common one in the cheap street-side eateries around the Philippines. It is heavily Chinese-influenced from its use of spices. Pares (pa-RES) is the Filipino word meaning 'pair', and the dish got this name because it is typically served paired with garlic fried rice. 🇵🇭

蛟龍Stormwyrm @stormwyrm

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Ingredients

3 hours

4 servings

1/2 kgbeef cut into 1 cm cubes (brisket, flank, or short rib)
6 clovesgarlic, minced
1medium onion, chopped
1thumb ginger, sliced thin
1star anise
1 tbsppeppercorns
1bay leaf
1 tspfive spice powder or one more star anise
4 tbspsoy sauce
2 tbspwhite vinegar
2 tbspsugar
2 tbspshaoxing wine (optional)
to taste Salt
1 tbspcorn starch or flour

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Steps

3 hours

1

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.
2

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.
3

When the onions have become transparent, taste the broth, and add in salt until the desired level of saltiness is achieved.
4

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.
5

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.