Beef Pares Recipe
User Reviews
5
Beef Pares Recipe
Description
Beef Pares starts by soaking beef to remove blood for a clearer broth, then simmering it with onion, peppercorns, and fish sauce until fork-tender. The cooked beef is cut into cubes while the broth is seasoned with salt, toasted garlic, and spring onions for serving as a clear soup.
Separately, aromatics like finely chopped onion, minced garlic, and julienned ginger are sautéed in oil to release fragrance. The beef cubes are browned to develop color and depth before being simmered in a sauce combining soy sauce, star anise, five-spice powder, bay leaves, brown sugar, and black pepper. This mixture creates a richly spiced, sweet-savory balance characteristic of the dish. Cornstarch dissolved in water is added to thicken the stew.
The finished Beef Pares is served hot, garnished with chopped spring onions, often alongside rice and the clear beef broth soup. It presents tender beef in a glossy, fragrant sauce with aromatic undertones from spices and aromatics.
Ingredients
For the Beef Soup:
- 2 pounds beef brisket/cubes/shank
- 8-10 cups water
- 1 medium yellow onion quartered
- 1 tablespoon peppercorn
- 2 tablespoons fish sauce
- salt to taste
- 2 tablespoons garlic toasted
- ½ cup spring onions chopped
For the Beef Stew (including the cooked beef from the soup)
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 medium onion chopped finely
- 1 thumb ginger julienned
- 4 cloves garlic minced finely
- ¼ cup soy sauce
- 3-4 pieces star anise
- ¼ teaspoon five-spice powder
- 3 pieces bay leaf
- 2-3 tablespoons brown sugar adjust as needed
- ¼ teaspoon black pepper ground
- 1 tablespoon cornstarch dissolved in ½ cup water
- spring onions for garnish
Instructions
- Place the beef in a large bowl. Add tap water and soak for at 10-15 minutes to draw out the blood to have a clearer broth. Discard the water and quickly rinse the beef.
- Bring 8-10 cups of water to a boil over high heat. Add the beef, onion, peppercorn and fish sauce. Cover with the lid and turn heat to low. Let it cook until the meat is just fork-tender, about 30-40 minutes. You might need to add water if it gets too low, you will need the broth later.
- Take the meat out from the broth. Cut it into smaller cubes, about 1x1-inch. Set aside. If using beef shank, return the bones to the pot of broth. You may add some more water if needed and let it boil for a few more minutes.
- Season the broth with salt if needed and add some roasted garlic and chopped spring onion. This soup will be served later.
- In a separate pot or deep pan, heat oil over medium heat. Then saute onion, garlic and ginger until tender.
- Add the beef and cook until the edges turn slightly brown. Pour in the soy sauce, star anise, five-spice, bay leaves, brown sugar, ground pepper and stir.
- Add 2 cups of the beef broth and the cornstarch slurry. Cover with the lid and bring to a simmer. Cook for 15-20 minutes or until the meat is very tender.
- Divide into serving bowls, top with some roasted garlic and chopped green onions. Serve with fried garlic rice and bowl of the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 14g | 5% |
| Protein | 29g | 58% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 107mg | 36% |
| Sodium | 1172mg | 49% |
| Potassium | 586mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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