Version from Philippines
Pares — Philippines
Pares is a Filipino plate of beef braised in soy sauce and star anise, served with garlic fried rice and a small bowl of clear beef broth.
- 20 min
- Prep
- 140 min
- Cook
- 6
- Servings
- Medium
- Difficulty
Pares is a Filipino set meal built around beef simmered in a soy sauce and star anise braise until the sauce turns glossy and slightly sweet. It is served as three parts on the table: the braised meat, a plate of garlic fried rice, and a small bowl of the clear broth left over from cooking the beef.
It is reported across the Philippines, closely associated with roadside diners known as paresan that stay open through the night, feeding jeepney and truck drivers between routes. In recent years the same braise has also found its way into small eateries called carinderias serving affordable everyday meals.
To prepare it, beef shank or brisket is browned, then simmered with soy sauce, star anise, garlic, onion, bay leaf and brown sugar until fall-apart tender and the sauce has reduced to a dark, sticky glaze. Rice is cooked separately and fried with garlic, while some of the braising liquid is strained for the broth.
Pares belongs to a broader family of Philippine stews cooked in the manner of Chinese-style asado, simmered in sweetened soy rather than tomato. What sets it apart is its fixed three-plate presentation, pairing the sweet-savory beef with garlic rice and a plain broth in the same meal.
Preparation
Brown the beef cubes in oil in a heavy pot, then set aside.
Sauté the onion, garlic and ginger in the same pot until fragrant.
Return the beef, add water, soy sauce, star anise, bay leaves and brown sugar, and bring to a simmer.
Cover and simmer gently for about two hours, until the beef is fall-apart tender.
Strain off some of the broth into a small bowl and keep it warm for serving.
Reduce the remaining sauce over higher heat until glossy and slightly thickened.
Fry the cooked rice with garlic until golden, and serve alongside the beef and bowl of broth.
