Beef Pares Recipe

Beef pares recipe is about making the perfect meal on a rainy day, especially when it is served immediately after being cooked and together with a hot serving of broth soup. This Filipino meal is served together with fried or plain rice topped with deep-fried garlic flakes. It is usually sold together with another meal known as mami, which is the noodle soup version of pares. There are several roadside eateries that are selling the dish, and nowadays even street vendors on tricycles sell them almost everywhere in the Philippines.

Braising is a cooking method that is said to have originated from France. Although the method is claimed to have its French origin, the specifics of its discovery are still a little unknown. Through the technique, the meat becomes super soft and tender. Since braising is famously done by several countries all around the world, there is no certain influence regarding the Filipino version of braising beef. But there are also a few ideas surrounding the dish saying that the Chinese braised beef may have actually influenced the food’s discovery in the country.

The meat used in making the Filipino pares is categorized as red meat. Although the reputation of red meat was stained by their supposedly high cholesterol and fat content, they are still essential in the diet since they provide many of the important nutrients needed by the body. As long as they are eaten in moderation, there is nothing wrong with eating red meat like beef. We actually get great amounts of protein from them, plus they are rich in iron too.

The beef pares recipe has become a favorite recipe for Filipinos. It is helpful for Pinoys who want to eat beef pares when it is raining or when the weather is colder than usual. The smell of the dish itself is very inviting, then add the scent of the fried garlic on top of the rice - a complete sensation for the olfactory nerves! The beef is very soft, and its taste complements that of the sarsa which is wonderfully made from a mixture of flavors.

Recipe