Beef Pares


There’s this place in front of UST along P.Noval where I tasted my first Beef Pares during my college days.  I browsed online for a recipe and found an easy one which I recently tried.  It was just as I remembered.  Only thing is, I forgot to make a soup which usually comes with this dish.



1/2 kg beef brisket
2 stalks spring onions, chopped
1 small onion, diced
3 cloves garlic, minced
1 thumb size ginger, chopped
1/4 cup soy sauce
2 pcs. star anise
4 tbsp sugar
1 tbsp whole pepper corn
2 tbsp cornstarch dissolved in 3 tbsp water
salt and pepper to taste
1 cup beef stock
cooking oil



In a large pot, pour in water just enough to cover the meat.  Place in beef, pepper corn and a dash of salt.  Simmer on low heat at least for one hour or until beef is tender.  Set aside about 1 cup of the beef stock and cut the beef into small cubes.  Heat cooking oil in a wok then saute garlic, onion and ginger until fragrant.  Add in beef and stir until light brown.  Add sugar and soy sauce. Stir for a few minutes.  Pour in beef stock and add in the star anise.  Bring to a boil.  Add dissolved cornstarch and stir for 2 minutes until sauce slightly thickens.  Season with salt and pepper to taste.  Sprinkle with spring onions and serve with garlic fried rice and beef soup.


Credits to for the recipe.


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