Beef Pares Recipe

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Introduction

Beef pares, a beloved Filipino braised beef stew, is celebrated for its savory-sweet sauce and melt-in-your-mouth tenderness. Its popularity stems from its comforting flavors, often enjoyed as a hearty meal any time of day. The combination of soy sauce, star anise, and other aromatics creates a uniquely satisfying dish. Originating in the streets of Manila, it has since become a staple in Filipino cuisine, enjoyed both at home and in restaurants. Its relatively straightforward cooking process makes it an excellent choice for both novice and experienced cooks.

Ingredients

The essential ingredients for beef pares include:

• 2 lbs Beef chuck, cut into 1-inch cubes (Brisket or short ribs can be substituted for richer flavor)
• 1 large Onion, chopped
• 4-6 cloves Garlic, minced
• 1/2 cup Soy sauce (low-sodium recommended)
• 1/4 cup Brown sugar (adjust to taste)
• 2-3 Star anise
• 1 teaspoon Whole black peppercorns
• 1 Bay leaf
• 1-2 stalks Green onions, chopped (for garnish)
• Cooking oil
• Beef broth or water (enough to cover the beef)
• Optional: Ginger slices, a splash of Chinese cooking wine (Shaoxing wine), a pinch of MSG (for enhanced flavor)

Preparation Steps

Proper preparation is key to achieving the best flavor and texture in beef pares. Begin by thoroughly rinsing the beef cubes under cold water. Pat them dry with paper towels to ensure proper browning. In a large bowl, combine the beef with soy sauce and brown sugar. Marinate for at least 30 minutes, or preferably for 1-2 hours in the refrigerator. This allows the flavors to penetrate the meat, resulting in a more flavorful and tender final product. Chopping the onion and mincing the garlic ahead of time streamlines the cooking process. Measure out all other ingredients, such as star anise, black peppercorns, and bay leaf, to have them ready when needed.

Cooking Instructions

Here’s how to cook delicious beef pares:

1. Sear the Beef: Heat a generous amount of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the marinated beef in batches, ensuring not to overcrowd the pot. This step is crucial for developing a rich, browned crust on the meat, which contributes significantly to the flavor of the stew. Set the seared beef aside.
2. Saut Aromatics: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. Combine and Braise: Return the seared beef to the pot. Add the star anise, black peppercorns, and bay leaf. Pour in enough beef broth or water to completely cover the beef. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the beef is fork-tender. The longer it simmers, the more tender and flavorful it will become. Check the liquid level periodically and add more broth or water as needed to prevent the beef from drying out.
4. Adjust and Thicken (Optional): After the beef is tender, taste the sauce and adjust the seasoning as needed. If the sauce is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Stir the slurry into the simmering sauce and cook until thickened.
5. Serve: Remove the star anise and bay leaf before serving. Garnish with chopped green onions.

Serving Suggestions

Beef pares is traditionally served with steamed rice and a bowl of clear beef broth. The sweetness of the pares complements the plainness of the rice beautifully. Consider adding a side of stir-fried vegetables, such as bok choy or string beans, for a balanced meal. Some people enjoy dipping the beef in a chili-garlic oil for an extra kick. For a complete Filipino experience, serve with a side of atchara (pickled papaya).

Tips and Common Mistakes

To ensure perfectly cooked beef pares, avoid these common mistakes:

• Under-searing the beef: Searing the beef is essential for developing flavor. Don’t skip this step or overcrowd the pot, as it will steam the beef instead of browning it.
• Not simmering long enough: The key to tender beef pares is patience. Allow the beef to simmer for at least 2-3 hours, or until it is fork-tender.
• Overcooking the garlic: Burnt garlic can ruin the flavor of the dish. Add it towards the end of sauting the onions.
• Using too much salt: Soy sauce is already salty, so taste the sauce before adding any additional salt.
• For richer flavor: Use bone-in beef chuck or short ribs.

Explore More Cooking Guides

Learning to prepare beef pares unlocks a world of savory-sweet flavors and comforting textures. This classic Filipino stew, with its rich cultural heritage and adaptable recipe, offers a delightful culinary experience. Its versatility allows cooks to personalize the dish to their preferences, creating a unique and satisfying meal. The satisfaction of creating perfectly tender beef in a flavorful sauce makes this recipe a rewarding addition to any home cook’s repertoire. Embark on this culinary adventure and share the deliciousness of homemade beef pares with family and friends. Discover more exciting recipes and cooking guides at foodrecipestory.com.