Beef Pares
Beef pares is a classic Filipino dish influenced by Chinese asado(meat braised in stock/soy/sugar/star anise). In this case, I used beef brisket. You can also use cheap braising cuts like chuck, arm, short ribs, shanks, or bottom round. The first part of this dish requires the brisket to simmer for a couple of hours, while creating a clear and flavorful beef stock(using another Chinese technique that’s influenced this dish). Once the meat is tender enough, it is sautéed with onions, garlic, and ginger and simmered in the asado sauce until the majority of the liquid has evaporated. The beef is served with garlic fried rice and a side of the broth to dip the meat in.
Ingredients
Beef Broth
- 2 lbs brisket cut into 1 1/2” cubes
- 6 cups water
- 1 onion quartered
- 5 garlic cloves minced
- 1 tsp black peppercorns
- 3 bay leaves
- 1 tbsp salt
Beef Asado
- 1 tbsp vegetable oil
- 1 small onion diced
- 4 garlic cloves minced
- 2 tbsp ginger minced
- 1 cup beef broth
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 star anise
Garnish
- green onions chopped
Instructions
- Bring a pot of water to a boil. Add in the cubed brisket. Simmer for 10 minutes, skimming the top of the water for scum. Drain the brisket and rinse any excess scum off.
- Add the brisket back into the pot with 6 cups of new clean water. Bring to a boil. Skim off any remaining scum.
- Add the onions, garlic, peppercorns, bay leaves, and salt. Cover. Reduce the heat to medium low and simmer for 2 hours.
- Strain the broth. Set the beef aside. Discard the bay leaves. Keep the broth warm.
- Mix 1 cup of the hot broth with the soy sauce and brown sugar. Set aside.
- Heat up the cooking oil in a large sauté pan over medium high heat. Sauté the onions, garlic, and ginger for 5 minutes.
- Add the brisket in. Sauté for 5 minutes.
- Pour in the sauce. Toss in the star anise. Simmer for 10 minutes until the majority of the liquid has evaporated.
