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.

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.

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.

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 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.