Name: Beef Pares
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 2 pounds beef brisket, cut into 1 1/2-inch cubes; 6 cups water; 1 onion, peeled and quartered; 4 cloves garlic, peeled and pounded; 1 teaspoon peppercorns; 2 bay leaves; 1 tablespoon salt and more as needed; green onions, chopped; pepper to taste; 1 tablespoon canola oil; 1 onion, peeled and chopped; 3 cloves garlic, peeled and minced; 1 thumb-size ginger, peeled and julienned; 1 cup broth (reserved from cooking the beef); 1/4 cup soy sauce; 1/4 cup brown sugar; 2 pieces star anise; salt and pepper to taste; 4 cups day-old cold rice; 1/4 cup canola oil; 5 garlic cloves, peeled and minced; salt and pepper to taste

Beef Pares is the best food pairing ever! The combination of tender beef Asado, garlic fried rice, and piping-hot broth is filling and delicious.

Beef Pares in a serving bowl with a plate of sinangag and broth on the side — Beef Pares

Table Of Contents

1 Beef cuts to use
2 Cooking steps
3 How to make a clear broth
4 How to serve
5 Storing leftovers
6 More ways to enjoy beef
7 Beef Pares

Hearty soups are my favorite comfort foods, and rain or shine, they’re on our dinner table at least 2 to 3 times a week. There’s just something about piping-hot sinigang or tinola that soothes the weary soul.

I had a good chunk of beef brisket thawing in the fridge I meant to make into nilagang baka today for lunch, but upon inspection of my produce bin, I realized I didn’t have cabbage, green beans, or even potatoes to pull the dish together. Ugh.

beef cubes, ginger, onions, garlic, brown sugar, soy sauce, water, steamed rice, bay leaves

Anyway, all’s well that ends well because I decided instead to make beef pares and enjoyed it a lot more than I think I would have a bowl of nilaga. I don’t make this dish very often, and I was glad of the refreshing change of flavor.

While I was chowing down the tender beef between generous spoonfuls of garlic fried rice and greedy slurps of the broth, I was muttering to myself, “Man, whoever dreamed up this awesome food pairing should be placed in the annals of Philippine history.” LOL, seriously, I enjoyed it that much!

Beef pares takes a few good hours to make but so worth the effort. Tender braised beef, fried rice redolent of garlic, and piping-hot beef broth make a delicious and filling meal that’s sure to hit the spot.

Beef cuts to use

The recipe calls for brisket, but you can also use cuts best for braising or stewing such as short ribs, shanks, chuck, or round. The low and slow cooking method will turn these cheaper and tougher parts melt-in-your-mouth tender and full-on flavor.

simmering beef cubes in a pot with onions, garlic, peppercorns, and bay leaves

Cooking steps

Blanch the beef for about 8 to 10 minutes to keep the broth clear and sendiment-free. Change the water, rinse the meat well and simmer with aromatics until tender.
When beef is tender, drain from the liquid and braise in a soy sauce, brown sugar, and star anise mixture reminiscent of Chinese Asado.
Reserve the broth and keep warm on low heat. If you want to remove more of the sendiments, you can strain the broth using a cheesecloth or fine-mesh sieve. Garnish with chopped scallions when ready to serve.
Make sinangag. For best results, use cold, day-old cooked rice.

How to make a clear broth

Cook the meat in a gentle simmer and DO NOT boil. The agitation from boiling emulsifies the rendered fat and soluble protein, creating a cloudy broth.

braised beef and garlic fried rice in a brown bowl with a bowl of broth on the side

How to serve

To serve beef pares, ladle the consommé in serving bowls and garnish with spring onions. Divide the braised beef and sinangag on serving plates and enjoy with the broth.

Storing leftovers

For best results, store the meat, broth, and rice in separate containers. Refrigerate for up to 3 days or freeze for up to 2 months.

Reheat on the stovetop over medium heat or in the microwave at 2 to 3-minute intervals to 165 F.

More ways to enjoy beef

Beef Curry with tender beef, potatoes, carrots, and bell peppers braised in coconut milk and curry spices makes an amazing meal the whole family will love. Rich, hearty and flavorful, it’s perfect with steamed rice!

Get recipe

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

3 from 32 votes

Beef Pares

Beef Pares is the ultimate cold weather comfort food! A delicious pairing of beef asado, garlic fried rice, and a flavorful beef broth, it's delicious and filling.

Prep Time: 15 mins

Cook Time: 3 hrs

Total Time: 3 hrs 15 mins

Author: Lalaine Manalo

Course: Main Entree

4 Servings

Ingredients

For the Broth

2 pounds beef brisket, cut into 1 1/2-inch cubes
6 cups water
1 onion, peeled and quartered
4 cloves garlic, peeled and pounded
1 teaspoon peppercorns
2 bay leaves
1 tablespoon salt and more as needed
green onions, chopped
pepper to taste

For the Beef Asado

1 tablespoon canola oil
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
1 cup broth (reserved from cooking the beef)
1/4 cup soy sauce
1/4 cup brown sugar
2 pieces star anise
salt and pepper to taste

For the Garlic Fried Rice

4 cups day-old cold rice
1/4 cup canola oil
5 garlic cloves, peeled and minced
salt and pepper to taste

Instructions

For the Broth

In a pot over medium heat, bring about 2 quarts of water to a boil. Add beef brisket and boil, skimming scum that floats on top, for about 8 to 10 minutes. Drain beef, discarding liquid. Rinse meat and pot well.
Return meat to clean pot and add 6 cups of cold water. Over medium heat, bring to a boil. Skim scum that floats on top.
When water is clear of scum,, add quartered onions, pounded garlic, peppercorns, bay leaves, and 1 tablespoon salt.
Lower heat, cover, and simmer for about 2 to 2 1/2 hours or until meat is tender. With a slotted spoon, remove meat from broth. Keep broth on low heat.

For the Beef Asado

In a skillet over medium heat, heat 1 tablespoon of oil. Add the chopped onions, minced garlic, and ginger. Cook, stirring regularly, until softened.
Add beef and cook for about 2 to 3 minutes or until lightly browned.
In a bowl, combine 1 cup of the reserved broth (from cooking the beef), soy sauce, and brown sugar. Stir until sugar is dissolved and add to skillet.
Add star anise.
Bring to a simmer, stirring to coat meat with sauce. Cook, stirring occasionally, for about 8 to 10 minutes or until liquid is reduced and meat is fork-tender.

For the Garlic Fried Rice

In a bowl, break cold rice to separate grains.
In a wide skillet over low heat, heat about 1/4 cup oil. Add garlic and cook, stirring occasionally until golden brown. With a slotted spoon, remove from pan and drain on paper towels. Remove excess oil except for about 1 to 2 tablespoons.
Raise heat to high, swirling the oil to coat the surface of the pan.
Add rice and cook, spreading on the surface of the pan for about 45 seconds or until grains start to sizzle and then tossing to redistribute. Repeat a few times until rice is heated through.
Season with salt and pepper to taste.

To Serve Beef Pares

Ladle broth into serving bowls and garnish with green onions.
On serving plates, divide garlic fried rice and the braised beef. Serve hot with the beef broth.

Notes

Do not skip blanching the meat. This extra step ensures the broth is clear and free of sediments.

Video

Nutrition Information

Calories: 719kcal, Carbohydrates: 68g, Protein: 54g, Fat: 24g, Saturated Fat: 7g, Cholesterol: 141mg, Sodium: 2996mg, Potassium: 969mg, Fiber: 2g, Sugar: 17g, Vitamin A: 125IU, Vitamin C: 5.7mg, Calcium: 83mg, Iron: 5.6mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”