With rich, fatty beef that practically melts in your mouth, all coated in a thick, sweet-savory, garlicky sauce, Beef Pares is the ultimate Filipino comfort food. If you think you know Filipino food but have yet to try it, you’re seriously missing out.
We Filipinos love beef pares so much that you’ll find paresans all over the country, serving up bowls of tender beef with garlic fried rice to people of every age and walk of life.
Sadly, there are no paresans here in the US. Fortunately, beef pares is easy to make at home, and this recipe shows you exactly how to make it.
What Is Beef Pares?
Beef pares is a Filipino dish of beef simmered low and slow in a sweet and savory sauce flavored with garlic, ginger, and star anise. The meat gets so tender it practically melts in your mouth, with every piece coated in the thick, flavorful sauce.
The word “pares” means “pair,” referring to the classic pairing of the saucy beef with sinangag, or Filipino garlic fried rice. The sweet and savory sauce goes perfectly with the garlicky rice, with fried garlic adding even more flavor to every bite.
It’s also traditionally served with a hot bowl of sabaw, the light beef broth from cooking the meat, which you can sip between bites or pour over the rice.
Ingredients You’ll Need
- Beef. Chuck is my top choice because it gets nice and tender as it simmers. Brisket and beef shank work well too. Cut it into roughly equal-sized cubes so they cook evenly.
- Aromatics. Garlic, onion, ginger, star anise, bay leaves, and whole peppercorns build the base of the broth and give beef pares its distinct flavor.
- Oyster sauce. Adds a savory-sweet flavor and helps give the sauce more body.
- Fish sauce. Adds saltiness and umami. Start with less, then add more to taste.
- Brown sugar. Gives beef pares its signature sweetness and balances the salty, savory flavors in the sauce.
- Cornstarch. Mixed with water to make a slurry that thickens the broth into the signature pares sauce.
- Fried garlic and green onions. Don’t skip these on top. They add extra garlic flavor, freshness, and a little crunch.
How to Make Filipino Beef Pares
1. Sauté the Aromatics
Heat oil in a large pan or pot over medium heat. Add the garlic, onion, ginger, star anise, bay leaves, and peppercorns. Sauté until fragrant.
2. Brown the Beef
Add the beef cubes and cook until browned on all sides.
3. Add the Water and Seasonings
Pour in enough water to cover the beef. Transfer everything to a larger pot if needed. Stir in the oyster sauce, fish sauce, and brown sugar.
4. Simmer Until Tender
Bring to a boil and skim off any scum that rises to the surface. Reduce the heat to low, cover, and simmer for about 1 1/2 hours, or until the beef is fork-tender. Add more water as needed.
5. Reserve Some Sabaw
Before thickening the sauce, ladle out some of the broth and set it aside. Keep it warm to serve with the finished pares.
6. Thicken the Sauce
Mix the cornstarch and water until smooth. Slowly pour the slurry into the simmering pares while stirring. Cook for another 2-3 minutes, or until the sauce is as thick as you like.
7. Garnish and Serve
Top with fried garlic bits and sliced green onions. Serve hot with garlic fried rice and the reserved sabaw.
How to Make Beef Pares in the Instant Pot
Use the Instant Pot to cut down on the cooking time. Follow the recipe as written through browning the beef, then:
- Add the seasonings. Add the oyster sauce, fish sauce, sugar, and enough water to cover the beef. Scrape the bottom of the pot well to loosen any browned bits.
- Pressure cook. Secure the lid and cook on High Pressure for 30-35 minutes, followed by a 10-minute natural release. Release any remaining pressure before opening the lid.
- Check the beef. It should be fork-tender. If it still feels tough, pressure cook for another 5-10 minutes.
- Save some sabaw. Ladle out some of the broth before thickening the sauce if you want to serve it on the side.
- Thicken the sauce. Turn on Sauté mode. Mix 2 tablespoons cornstarch with 1/2 cup water, then gradually stir it into the simmering broth until it’s as thick as you like.
Top with fried garlic and green onions, then serve with garlic fried rice and the reserved sabaw.
Best Cut of Beef for Beef Pares
You could use:
- Beef chuck. My top choice for beef pares. It has a good amount of fat and gets nice and tender after simmering.
- Beef brisket. Best if you like your pares a little richer and fattier.
- Beef short ribs. They’re super flavorful and get really tender, but can be pricey.
- Beef shank. A good choice if you want a more flavorful broth. It needs a little more time to get tender, but it’s worth the wait.
Tips for the Best Beef Pares
- Brown the beef well. Give the beef enough time to develop some color before adding the water. This adds more flavor to the broth and sauce.
- Skim the broth. Remove the scum that rises to the surface once the broth comes to a boil for a cleaner-tasting sabaw.
- Keep it at a gentle simmer. Cook the beef over low heat until fork-tender. Add a little more water if the liquid gets too low before the beef is done.
- Save some broth first. Ladle out some of the broth before adding the cornstarch slurry. Serve it hot alongside the beef pares and garlic fried rice.
What to Serve with Beef Pares
Filipino beef pares is traditionally served as a complete meal with rice, broth, and chili sauce on the side.
- Garlic fried rice. The classic pairing for beef pares. The garlicky rice goes well with the sweet and savory beef and thick sauce.
- Sabaw. Set aside some of the broth used to cook the beef before adding the cornstarch slurry. Serve it hot on the side for sipping between bites.
- Chili sauce. Serve on the side for extra heat.
How to Store and Reheat
To Store: Let the beef pares cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days.
To Reheat: Warm the beef pares in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of water if the sauce has thickened too much in the fridge. You can also microwave individual portions until hot.
More Filipino Recipes You’ll Love
Beef Pares Recipe
Ingredients
- Oil for sautéing
- 1 whole head garlic minced
- 1 small onion or 1/2 large onion sliced
- 1 thumb-sized piece ginger sliced
- 3 whole star anise
- 3 bay leaves
- 1 tablespoon whole peppercorns
- 1 kg beef chuck brisket, short ribs, or beef shank, cut into cubes
- Water as needed
- 3 tablespoons oyster sauce
- 2-3 tablespoons fish sauce
- 2-2 ½ tablespoons brown sugar
- ½ cup water + 2 tablespoons cornstarch
- Fried garlic bits for garnish
- Sliced green onions for garnish
- Garlic fried rice for serving
Instructions
- Heat a little oil in a large pan or pot over medium heat. Add the garlic, onion, ginger, star anise, bay leaves, and peppercorns. Sauté until fragrant.
- Add the beef cubes and cook until browned on all sides.
- Add the water and seasonings. Pour in enough water to cover the beef. Transfer everything to a larger pot if needed. Stir in the oyster sauce, fish sauce, and brown sugar.
- Bring the mixture to a boil and skim off any scum that rises to the surface. Reduce the heat to low, cover, and simmer for about 1 1/2 hours, or until the beef is fork-tender. Add more water during cooking if needed.
- Optional: Ladle out some of the broth and set it aside. Keep it warm to serve with the beef pares.
- Mix the cornstarch and water until smooth. Slowly pour the slurry into the simmering pares while stirring. Simmer for another 2-3 minutes, or until the sauce thickens.
- Garnish and serve. Top with fried garlic bits and sliced green onions. Serve hot with garlic fried rice and the reserved sabaw. Enjoy!
