Beef Pares Recipe

Beef Pares Recipe

A reminiscent of Chinese asado, this recipe is of the favorite beef dish of the Filipinos. This delicious medley of tastes is generally a chunks of beef brisket that are first simmered in a well-seasoned broth until tender and then gently braised in soy sauce, sugar and star anise. Aside from that this recipe is also made delectable using other ingredients such as garlic, onion, ginger, black peppercorns, bay leaf, five-spice powder, soy sauce, rice wine, rice wine vinegar, salt, tapioca, cooked rice and toasted garlic to garnish. This meaty, sweet yet salty dish will surely satisfy your taste buds. You now have your delicious beef dish. So you can save this Beef Pares Recipe for your next to cook during those fast breaks and even for packed lunch for office or school. Just prepare the ingredients beforehand for more convenience. Preparing this dish will surely make your dinning delightful, your family and love ones will love it.


  • ½ k. of beef brisket, flank, short ribs or shank, cut into two-inch cubes
  • 6 cloves of garlic
  • 1 whole onion
  • 1 thumb-sized piece of ginger wash and scrub, no need to peel
  • 1 tsp. of whole black peppercorns
  • 1 star anise
  • 1 bay leaf
  • 1 tsp. of five-spice powder
  • 4 tbsps. of soy sauce
  • 4 tbsps. of rice wine
  • 1 tsp. of rice wine vinegar
  • 2 tbsps. of white sugar
  • salt to taste
  • 1 tbsp. of tapioca or cornstarch
  • cooked rice to serve
  • toasted garlic bits to garnish
  • fried onion slices to garnish
  • snipped scallions to garnish


  • Place the beef in a cooking pot. Cover with water. Place over high heat and boil for five to ten minutes or until the meat is no longer red. Throw out the water and rinse the beef to remove all traces of scum.
  • Rinse out the pot, replace the beef and cover with water once more. Add the garlic, onion, ginger, peppercorns, star anise, bay leaf and five-spice powder. Pour in the soy sauce, rice wine and rice wine vinegar. Stir in the sugar. Simmer gently for two hours or until the meat is very tender.
  • Halfway through the cooking, taste the broth and add salt. Do not be tempted to add more soy sauce instead of salt; otherwise, the broth will turn too dark.
  • When the beef is done, scoop out the meat and transfer to a large bowl. Keep hot.
  • Strain the broth then pour back into the pot. Turn on the heat and bring to a simmer.
  • Dissolve the starch in 2 tbsps. of water. Pour into the simmering broth. Cook, stirring, until thickened and clear.
  • Add the beef to the sauce; simmer for another 10 minutes.
  • To serve, fill a bowl with rice. Arrange several pieces of beef on top. Drizzle with a few tablespoonfuls of sauce. Garnish with toasted garlic, fried onion slices and snipped scallions.


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