There’s something irresistible about a bowl of beef pares—tender beef in a delicious sweet and savory sauce, served alongside garlic rice and a warm, clear broth. This Filipino street food classic has won hearts across the globe, and today I’m sharing my meticulously tested beef pares recipe that delivers restaurant-quality results right in your home kitchen.
What Makes This Beef Pares Recipe Special
After trying many different variations, I’ve fine-tuned this beef pares recipe to capture the true flavor you’d experience at the top street food spots in Manila. The tender beef chunks, infused with aromatic spices and the perfect balance of sweet and savory, create a dish that’s both comforting and deeply satisfying.
Ingredient Deep Dive
The Best Beef Cut for Pares
For authentic beef pares, I recommend using beef brisket. This cut contains the perfect amount of fat and connective tissue that breaks down during slow cooking, resulting in meat that’s melt-in-your-mouth tender.
Alternative cuts:
- Beef chuck: More affordable and works well with slightly longer cooking time
- Beef shank: Offers incredible flavor but needs extra simmering
- Beef short ribs might cost a bit more, but their deep, hearty flavor and tenderness make them well worth it.
Key Aromatics & Spices
- Star anise: The signature flavor in beef pares, providing a subtle licorice note that elevates the dish
- Soy sauce: Use premium dark soy sauce for color and depth, and light soy sauce for saltiness
- Brown sugar helps develop a rich caramelized crust while adding just the right touch of sweetness to balance out the savory flavors.
- Garlic and onions: The aromatic base that builds the foundation of flavor
- Ginger: Adds warmth and helps tenderize the meat
My Secret Ingredient
A splash of Chinese cooking wine (Shaoxing wine) adds complexity and depth that’s hard to achieve otherwise. If unavailable, dry sherry makes a good substitute. This small addition elevates the entire dish to restaurant quality.
The Perfect Beef Pares Recipe
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 4
Ingredients:
- 2 lbs beef brisket, cut into 2-inch cubes
- 2 tablespoons cooking oil
- 8 cloves garlic, minced
- 2 medium onions, diced
- 2-inch ginger, sliced
- 4 whole star anise
- 1/4 cup dark soy sauce
- 1/4 cup light soy sauce
- 1/3 cup brown sugar
- 2 tablespoons Chinese cooking wine (Shaoxing wine)
- 4 cups beef broth
- 1 tablespoon whole peppercorns
- Salt to taste
- Sliced green onions for garnish
For the Garlic Rice:
- 4 cups cooked white rice
- 6 cloves garlic, minced
- 3 tablespoons oil
- Salt to taste
Instructions:
- Prepare the beef: Get the brisket ready by patting it dry with paper towels—this step helps it brown nicely when cooked.
- Sear the beef:In a large pot set over high heat, add some oil and cook. Working in batches to avoid overcrowding, sear beef cubes until deeply browned on all sides (about 2-3 minutes per side). Transfer browned beef to a plate.
- Build the flavor base: Adjust the burner to medium heat in your pot. Toss in minced garlic, diced onions, and freshly grated ginger. Cook while stirring until the onions turn tender and release their aroma—this takes just under 5 minutes.
- Create the braising liquid: Add the beef back into the pot. Mix in star anise, a blend of light and dark soy sauces, a touch of brown sugar, a splash of Chinese rice wine, beef stock, and a few peppercorns.. Stir to combine.
- Simmer: Crank up the heat until bubbles rage in your trusty pot, then dial it back to a lazy bubble. Clamp the lid on tight and let it whisper on the stove for two lazy hours—peek occasionally until the meat surrenders, shredding effortlessly like warm butter.
- Reduce the sauce: Once beef is tender, remove lid and increase heat to medium. Simmer for another 15-20 minutes until sauce thickens to your desired consistency.
- Make the garlic rice: As the sauce simmers down, warm some oil in a large skillet over medium heat. Cook the finely chopped garlic in oil until it turns golden and releases a rich aroma. Toss in the cooked rice and sauté for about 5 minutes, stirring regularly until it’s fully warmed and evenly mixed. Season with salt.
- For serving, spread the garlic-infused rice on one side of the dish, then place the braised beef on the opposite side. Top with chopped spring onions, and present with a separate bowl of clear beef soup
Why This Recipe Works
As the brisket cooks slowly, the connective tissues gradually soften, turning the meat tender and easy to pull apart. During the initial browning, a flavorful crust develops through a chemical change known as the Maillard reaction, enhancing the overall depth and richness of the dish. The combination of star anise, garlic, and ginger creates the signature aroma that makes beef pares instantly recognizable.
Pro Tips & Troubleshooting
Common Mistakes & Solutions
- Beef too tough? Your simmer time wasn’t long enough. The duration needed for cooking depends on the specific cut and size of the meat, as each one cooks at a different rate. Continue simmering until the meat yields easily to a fork.
- Sauce too thin? Take off the cover and let it cook over a slightly higher flame to help the liquid evaporate more quickly.
- Too salty? While the dish is gently simmering, you can toss in a potato cut into quarters to help mellow the flavor—just be sure to take it out before serving. Alternatively, add a bit more water or plain beef broth if needed.
- Not sweet enough? Gradually mix in brown sugar, one tablespoon at a time, until the sweetness suits your taste.
Make-Ahead & Storage
Preparing beef pares a day in advance can enhance its flavor, as the ingredients have more time to blend and deepen. Transfer leftovers to a sealed glass jar or tight-lidded vessel. Tuck it into your chill box—it’ll stay fresh and ready to devour for up to 72 hours, but never push past day three. To freeze, cool completely and store in freezer-safe containers for up to 3 months. Allow it to defrost in the refrigerator overnight, then warm it slowly on the stovetop using low heat.
Scaling the Recipe
This beef pares recipe doubles easily for larger gatherings. For best results when halving the recipe, maintain the same cooking time but check beef tenderness earlier.
Variations & Customizations
Beef Pares Mami
Transform this dish into the popular noodle soup version by cooking 4 portions of egg noodles according to package directions. Place cooked noodles in bowls, top with beef pares, and pour heated beef broth over everything. Top it off with chopped green onions and a handful of crunchy garlic for garnish.
Spicy Beef Pares
Add 2-3 sliced Thai chili peppers during cooking, or serve with chili garlic oil on the side for each person to adjust their preferred spice level.
Alternative Cooking Methods
Instant Pot Instructions
- Use the Sauté function to brown the beef and aromatics
- Add remaining ingredients
- Pressure cook on High for 35 minutes
- Natural release for 15 minutes
- Use Sauté function again to reduce sauce if needed
Slow Cooker Instructions
- Sear beef and sauté aromatics in a separate pan
- Transfer everything to the slow cooker
- Let it linger on lazy-bubble (7-8 hrs) or zip through in speed mode (4-5 hrs).
- Pour the liquid into a pot and simmer on low heat to reduce, if necessary.
The Complete Pares Experience
A genuine beef pares dish is made up of three fundamental parts:
- The beef pares itself: Sweet-savory braised beef
- Garlic fried rice (Sinangag): The perfect companion for soaking up that rich, savory sauce
- Clear beef broth: Served in a separate bowl for sipping between bites
Don’t forget these essential accompaniments:
- Chili garlic oil: For those who want a spicy kick
- Chopped spring onions: For freshness and color
- Calamansi or lemon wedges: To brighten up the rich flavors
The History of Beef Pares
The term ‘pares’ comes from the Filipino word for ‘pair,’ referring to the typical combo of tender beef and fried rice. This dish first became a favorite among night owls in 1970s Manila, especially around Retiro and Mayon, where it was known for being both filling and easy on the wallet—Perfect for those working late hours or studying into the night in need of a satisfying bite
Jonas Pares House is often credited as one of the original beef pares establishments, creating a flavor profile that has become beloved throughout the Philippines and beyond. Today, beef pares can be found from humble street stalls to high-end Filipino restaurants, testament to its enduring appeal.
Try this beef pares recipe this weekend and transport yourself to the vibrant streets of Manila! Share your results in the comments below, and don’t forget to tag us in your social media photos.
Craving more delicious beef categories? Try our Delicious Beef Chow Fun recipe or Best and Easy Oven beef back ribs recipe next.