Description
Savory Beef Pares is a flavorful Filipino beef stew made with tender beef brisket simmered in a rich broth infused with aromatic spices, soy sauce, fish sauce, and caramelized garlic. This comforting dish is perfect for a hearty meal, served best with fried garlic rice to complement its deep umami flavors.
Ingredients
Scale
Beef and Broth
- 2 pounds beef brisket/cubes/shank (Use brisket for a richer flavor.)
- 8-10 cups water (Opt for low-sodium broth if desired.)
- 1 medium yellow onion, quartered (Adds sweetness.)
- 1 tablespoon peppercorn (Whole to infuse aroma.)
- 2 tablespoons fish sauce (Adds umami.)
- Salt to taste (Season gradually.)
- 2 tablespoons toasted garlic (Adds rich flavor.)
- ½ cup spring onions, chopped (For color.)
Aromatics and Seasoning
- 2 tablespoons oil (Neutral oil for sautéing.)
- 1 medium onion, chopped finely (Adds depth.)
- 1 thumb ginger, julienned (Enhances flavor.)
- 4 cloves garlic, minced finely (Brings savory depth.)
- ¼ cup soy sauce (Enriches the broth.)
- 3-4 pieces star anise (Adds licorice flavor.)
- ¼ teaspoon five-spice (Adds warmth.)
- 3 pieces bay leaves (Infuses herbaceous notes.)
- 2-3 tablespoons brown sugar (Balances flavors.)
- ¼ teaspoon ground pepper (Adds warmth.)
- 1 tablespoon cornstarch, dissolved in ½ cup water (For broth consistency.)
Garnish
- Spring onions for garnish (Enhances presentation.)
Instructions
- Soak the Beef: Place the beef in a large bowl with tap water and soak for 10-15 minutes to draw out the blood. Discard the soaking water and rinse the beef well to start with clean meat.
- Boil the Broth: Bring 8-10 cups of water to a boil over high heat. Add the beef, quartered onion, peppercorn, and fish sauce. Cover the pot and reduce heat to low. Cook until the meat becomes fork-tender, about 30-40 minutes.
- Prepare the Meat: Remove the meat from the broth and cut it into smaller cubes. If you used beef shank, return the bones to the broth and continue boiling for a few more minutes to reach the desired tenderness.
- Season the Broth: Season the broth with salt to taste. Stir in toasted garlic and chopped spring onions to infuse more flavor and aroma into the broth.
- Sauté the Aromatics: In a separate pot, heat oil over medium heat. Sauté the finely chopped onion, minced garlic, and julienned ginger until they become tender and fragrant, about 3-4 minutes.
- Add the Beef and Spices: Add the cubed beef into the sautéed aromatics. Cook until the edges of the beef turn brown. Pour in soy sauce, then add star anise, five-spice powder, bay leaves, brown sugar, and ground pepper. Stir everything together well.
- Simmer the Mixture: Add 2 cups of the prepared broth and the dissolved cornstarch slurry to the pot. Cover and let the stew simmer gently for 15-20 minutes to thicken the broth and blend flavors.
- Serve and Enjoy: Divide the savory Beef Pares into serving bowls. Top each with roasted garlic and chopped green onions. For the best experience, serve alongside fried garlic rice.
Notes
- You can use beef brisket for a richer flavor or beef shank for a lighter broth.
- Adjust the fish sauce and salt gradually to balance the saltiness.
- The cornstarch slurry helps thicken the broth to a nice gravy consistency.
- Star anise and five-spice powder provide characteristic Filipino stew aromas—do not omit.
- Best served hot with fried garlic rice for a complete meal.
