Easy Beef Pares Recipe
I. Introduction
The ultimate Filipino comfort food trio: tender braised beef, garlic fried rice, and a clear broth. This Easy Beef Pares Recipe captures the essence of the classic Manila breakfast combination, featuring sweet-savory braised beef with traditional accompaniments.
II. Ingredients
- 2 lbs beef brisket, cut into serving pieces
- 1/4 cup soy sauce
- 2 pieces star anise
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- 1 cup beef broth
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp cooking oil
III. Equipment
- Large pot or Dutch oven
- Frying pan
- Wooden spoon
- Knife and cutting board
- Measuring spoons
IV. Instructions
- Heat oil in a large pot over medium-high heat.
- Sear beef pieces until browned on all sides.
- Add garlic and sauté until fragrant.
- Add soy sauce, brown sugar, star anise, bay leaves, and enough beef broth to cover the meat.
- Bring to a boil, then reduce heat to low and simmer covered for 1.5-2 hours until beef is tender.
- Adjust seasoning with salt and pepper as needed.
- For garlic rice, sauté minced garlic in oil until golden, then add rice and cook until heated through.
- Serve beef with garlic rice and a bowl of the cooking broth as the complete pares trio.
V. Tips
The importance of star anise for the authentic pares flavor. The star anise gives pares its distinctive taste, so don’t substitute. For best results, braise the beef low and slow to achieve maximum tenderness. If the sauce becomes too thin, remove the lid during the last 10 minutes of cooking to allow it to reduce and thicken slightly.
VI. Serving
Served as the classic “Pares” trio. This traditional combination of tender beef stew, garlic fried rice, and clear broth is one of Manila’s most beloved breakfast options. It’s a complete meal that provides comfort and satisfaction to start the day.
VII. Storage
Store components separately and reheat. The braised beef will keep in an airtight container in the refrigerator for up to 4 days. The flavors actually improve over time as the meat continues to absorb the sauce. The meat can also be frozen for up to 3 months, though the texture may change slightly.
