Beef pares

Beef pares

Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 3 to 4
Author CASA Veneracion


  • 1/2 kilogram beef (brisket, flank, short ribs or shank), cut into two-inch cubes
  • 6 cloves garlic
  • 1 onion
  • 1 thumb-sized piece ginger (wash and scrub, no need to peel)
  • 1 teaspoon whole black peppercorns
  • 1 star anise
  • 1 bay leaf
  • 1 teaspoon five-spice powder
  • 4 tablespoons soy sauce
  • 4 tablespoons rice wine
  • 1 teaspoon rice wine vinegar
  • 2 tablespoons white sugar
  • salt to taste
  • 1 tablespoon tapioca starch or corn or potato starch
  • cooked rice to serve
  • toasted garlic bits to garnish
  • fried shallots to garnish
  • sliced scallions to garnish


  • Place the beef in a cooking pot. Cover with water. Place over high heat and boil for five to ten minutes or until the meat is no longer red. Throw out the water and rinse the beef to remove all traces of scum.
  • Rinse out the pot, replace the beef and cover with water once more. Add the garlic, onion, ginger, peppercorns, star anise, bay leaf and five-spice powder. Pour in the soy sauce, rice wine and rice wine vinegar. Stir in the sugar. Simmer gently for two hours or until the meat is very tender.
  • Halfway through the cooking, taste the broth and add salt. Do not be tempted to add more soy sauce instead of salt; otherwise, the broth will turn too dark.
  • When the beef is done, scoop out the meat and transfer to a large bowl. Keep hot.
  • Strain the broth then pour back into the pot. Turn on the heat and bring to a simmer.
  • Dissolve the starch in 2 tbsps. of water. Pour into the simmering broth. Cook, stirring, until thickened and clear.
  • Add the beef to the sauce; simmer for another 10 minutes.
  • To serve, fill a bowl with rice. Arrange several pieces of beef on top. Drizzle with a few tablespoonfuls of sauce. Garnish with toasted garlic, fried shallots and scallions.