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Beef Pares

Beef Pares – Beef pares, also called pares, is a popular Filipino braised beef dish comprised of tender brisket simmered in umami-rich soy sauce, brown sugar, ginger, garlic, and fragrant star anise. The meal is not complete without the clear beef broth to go with it, and our recipe shows you how to make both.

Tender beef pares served in a bowl with clear beef broth.

WHAT IS BEEF PARES?

Beef pares is a popular street food in the Philippines, also found in specialty pares houses. ‘Pares’ means pairs, and the dish is aptly named because it contains two main elements- braised beef and a clear savory beef broth; garlic fried rice commonly accompanies the meal. Reserve the brisket and broth separately, or combine the two in a bowl to serve.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Avocado Oil: Sear the brisket and saute the vegetables and aromatics in oil.
  • Beef Brisket: Choose brisket with lots of marbling; the fat adds richness and helps the beef become tender as it simmers and braises.
  • Salt + Pepper: Generously coat the beef with salt and pepper.
  • Onion: Flavor the broth and braise with onion; yellow or white onion work best.
  • Garlic: I suggest using seven cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart.
  • Beef Better Than Bouillon: I use Better Than Bouillon to increase the natural flavor of the broth; you can also use a bouillon cube.
  • Black Peppercorns: Peppercorns give the soup a slightly-spicy kick.
  • Ginger: Enrich the beef broth and braise with fresh ginger.
  • Bay Leaves: Subtly enhance the broth with a clove-like flavor.
  • Soy Sauce: Soy sauce is the perfect addition to meaty braises by providing a layer of depth and complexity.
  • Brown Sugar: Sweeten the mixture with brown sugar or brown monk fruit for a sugar-free alternative.
  • Star Anise: I mean it when I say that star anise is the real star of this dish. It has so much flavor and aromatics. You can find star anise in grocery stores and local Indian and Asian markets.
  • Cornstarch: Thicken the gravy with a small amount of cornstarch to give the brisket the perfect glaze.
  • Scallions: Scallions or green onions add a nice peppery finish.

HOW TO MAKE BEEF PARES 

For the Broth:

Season beef brisket with salt and peper.

Generously coat the beef brisket with salt and pepper.

Beef searing in the Dutch oven.

Warm oil in a Dutch oven over medium heat and sear the beef.

Brisket, onion, and garlic cooking in a Dutch oven.

Add the onions and garlic to the beef; saute for 1-2 minutes.

Water and the remaining ingredients added to the Dutch oven.

Stir in water, Better than Bouillon, black peppercorns, ginger, and bay leaves; cover and cook for 1 hour until the beef is fork-tender.

Strain the broth into a separate bowl and discard the solids. Set the broth aside.

For the Beef:

Onions and garlic sautéing in a pan.

Warm oil in a saute pan and cook the onions until they become translucent and soften. Add the garlic and ginger, and cook for 1-2 minutes.

Beef and remaining pares ingredients simmering in a pot.

Stir in the beef and cook for 5 minutes. Add 1 cup of reserved broth, soy sauce, sugar, and star anise. Bring the mixture to a boil. Then, reduce the heat and simmer for 20 minutes on low-medium heat.

Taste and season with salt and pepper. Then stir in the cornstarch and simmer until the sauce thickens, for about 5-8 minutes.

Tender chunks of beef pares garnished with scallions.

Garnish the beef pares with thinly cut scallions and serve with a bowl of reserved clear broth.

COOKING TIPS

  • For best results, select brisket with marbling and cut it yourself rather than using pre-cut beef.
  • Sear the brisket to lock in moisture and build the base of flavor for the broth.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, try one of these braised favorites!  

Tender chunks of beef pares garnished with scallions.

SERVING SUGGESTIONS 

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Store leftovers in an airtight container; it will keep for 3-4 days.
  • FREEZER – Allow the dish to cool, then add it to a freezer-safe container or bag. Beef pares will freeze for up to 3 months. When you’re ready to eat, defrost it in the fridge overnight.
  • REHEAT – Warm the leftovers on the stovetop or in the microwave, and enjoy!

FREQUENTLY ASKED QUESTIONS 

Where did beef pares originated?

Pares originates in small restaurants in the Philippines.

What does beef pares taste like?

Pares made with brisket is the perfect combination of savory and sweet; star anise fills the room and every spoonful with a tasty and aromatic bite.

What kind of meat should I use to make pares?

The best meat for the dish is brisket and choose a cut with lots of marbling, but you can also use boneless beef shank, chuck, or boneless short ribs.

YOU SHOULD ALSO TRY: 

Tender beef pares served in a bowl with clear beef broth.

Beef Pares

Tressa Jamil
Beef pares is a popular Filipino street-food comprised of tender braised brisket served with a savory clear beef broth.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 45 mins
Total Time 1 hr 55 mins
Course Main Course
Cuisine Filipino
Servings 5 Servings
Calories 148 kcal

Equipment

Ingredients
  

For the Broth:

  • 1 tablespoon avocado oil
  • 2 pounds beef brisket, cut into 1-inch pieces
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, coarse ground
  • 1 medium white onion, quartered
  • 4 cloves garlic, crushed
  • 6 cups water
  • 1 teaspoon Beef Better Than Bouillon
  • 1 teaspoon black peppercorns, whole
  • 1 ginger slice
  • 2 bay leaves

For the Beef:

  • 1 tablespoon avocado oil
  • 1 medium white onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger minced
  • 2 pounds beef reserved from cooking the broth
  • 1 cup broth, reserved from cooking the beef broth
  • ¼ cup soy sauce
  • 3 tablespoons brown sugar
  • 2 star anise
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, coarse ground
  • 1 teaspoon cornstarch
  • 2 scallion, finely chopped

Instructions
 

For the Broth:

  • Generously coat the beef brisket with salt and pepper.
  • Warm oil in a Dutch oven over medium heat and sear the beef.
  • Add the onions and garlic to the beef; saute for 1-2 minutes.
  • Stir in water, Better than Bouillon, black peppercorns, ginger, and bay leaves; cover and cook for 1 hour until the beef is fork-tender.
  • Strain the broth into a separate bowl and discard the solids. Set the broth aside.

For the Beef:

  • Warm oil in a saute pan and cook the onions until they become translucent and soften.
  • Add the garlic and ginger and cook for 1-2 minutes.
  • Stir in the beef and cook for 5 minutes.
  • Add 1 cup of reserved broth, soy sauce, sugar, and star anise. Bring the mixture to a boil. Then, reduce the heat and simmer for 20 minutes on low-medium heat.
  • Taste and season with salt and pepper. Then stir in the cornstarch and simmer until the sauce thickens, for about 5-8 minutes.
  • Garnish the beef pares with thinly cut scallions and serve with a bowl of reserved clear broth.

Notes

Cooking Tips: 
  • For best results, select brisket with marbling and cut it yourself rather than using pre-cut beef.
  • Sear the brisket to lock in moisture and build the base of flavor for the broth.
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1Beef & BrothCalories: 148kcalCarbohydrates: 21gProtein: 6gFat: 6gSodium: 1768mgFiber: 5gSugar: 8g
Keyword beef pares
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