A very simple, very hearty beef stew. This dish was inspired by Chinese braised beef and they share a lot of common ingredients. The Filipino version though, has more broth.
Pares actually means “pair” in Filipino. Beef pares is a pairing of beef stew and rice. The rice is usually fried or mixed with soy sauce. You then add your own choice of garnish; chopped spring onions, fried garlic, soy sauce, chili and calamansi.
It is another favorite street food and served by street side food stalls, restaurants and even itinerant push cart vendors.
Preparation time: 30 minutes
Cooking time: 2 – 3 hours
Good for: 3 to 4 people
- 1 kilogram beef (any cut for stewing)
- 3 tablespoon salt
- 2 tablespoon cooking oil
- ½ cup soy sauce
- 1 cup chopped onions
- ½ cup chopped garlic
- 1 piece carrot or radish (about 100 grams)
- 6 cups of water or beef stock
- 4 pieces star anise
- 1 teaspoon ground pepper
- ½ cup chopped spring onions
- 2 tablespoon sugar
Rub beef thoroughly with salt and set aside for 30 minutes.
Heat some cooking oil in a pan or wok. Fry beef until brown on both side. Set aside.
In a casserole or pot, pour water then add the carrots, star anise, onion, garlic ground pepper and beef pieces.
Let this simmer gently until beef reaches preferred tenderness. Add water to maintain level.
Once beef is tender, add sugar and let it simmer for another 30 minutes.
Serve topped with rice and garnish with chopped spring onions, soy sauce and chili.
If using a pressure cooker, do not add the other ingredients before beef has been tenderized. Add ingredients and simmer normally after releasing pressure.