Beef Pares – Beef 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.
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 beef and broth separately, or combine the two in a bowl.
WHAT YOU NEED TO MAKE THIS RECIPE
- Olive Oil: Sear the brisket and saute the vegetables and aromatics in oil.
- Beef: Choose beef cuts with lots of marbling; the fat adds richness and helps it tenderize as it simmers and braises.
- Salt + Pepper: Generously coat the beef with salt and pepper.
- Onion: Flavor the dish 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 slight kick.
- Ginger: Enrich Beef Pares 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. 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 beef the perfect glaze.
- Scallions: Scallions or green onions add a nice peppery finish.
HOW TO MAKE BEEF PARES
The full recipe with measurements is in the recipe card below.
For the Broth:
Generously coat the beef 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, gather the beef, 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 reserved beef and 1 cup of broth, soy sauce, sugar, and star anise. Bring the mixture to a boil. Then, reduce the heat and simmer for 15- 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.
COOKING TIPS
- For best results, select beef with marbling and cut it yourself rather than using pre-cut stew meat or something similar.
- Sear the beef 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!
SERVING SUGGESTIONS
- Jasmine Rice, Garlic Fried Rice, Easy Vegetable Fried Rice
- Clear Beef Broth
- Bok Choy
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – It’s best to store leftovers in an airtight container; they will keep for 3-4 days.
- Freeze – 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:
- Kedjenou
- Beef and Chickpea Stew
- Vegetable Beef Soup
- Paya Soup
- And more Soup and Stew favorites!
Beef Pares
Equipment
- Fine Mesh Sieve
Ingredients
For the Broth:
- 1 tablespoon olive oil
- 2 pounds beef, 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 -inch ginger slice
- 2 bay leaves
For the Beef:
- 1 tablespoon olive 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 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, gather the beef, 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 reserved beef and 1 cup of broth, soy sauce, sugar, and star anise. Bring the mixture to a boil. Then, reduce the heat and simmer for 15- 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
- For best results, select beef with marbling and cut it yourself rather than using pre-cut stew meat or something similar.
- Sear the beef to lock in moisture and build the base of flavor for the broth.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.