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Beef Pares

Beef Pares Recipe

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Prep 15 minutes
Cook 1 hour 43 minutes
If you haven’t tried Beef Pares, you’re missing out! Think melt-in-your-mouth beef coated in a thick, garlicky, sweet, and savory sauce. Best served with garlic fried rice.
Servings 6 servings
Course Main Course
Cuisine Filipino

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

  1. 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.
  2. 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. 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.
  5. Optional: Ladle out some of the broth and set it aside. Keep it warm to serve with the beef pares.
  6. 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.
  7. Garnish and serve. Top with fried garlic bits and sliced green onions. Serve hot with garlic fried rice and the reserved sabaw. Enjoy!

Notes

Pressure Cooker / Instant Pot Option
After browning the beef, transfer everything to the pressure cooker and add the water, oyster sauce, fish sauce, and sugar. Cook on High Pressure for 30-35 minutes, followed by a 10-minute natural release. Use Sauté mode to bring the sauce to a simmer, then stir in the slurry and cook until thickened.
Nutrition disclaimer:
Nutrition information is an estimate only and may vary depending on the ingredients, brands, and portions used. Garlic fried rice, reserved sabaw, and optional garnishes are not included in the calculation.
 

Nutrition

Serving1 servingCalories465 kcalCarbohydrates14 gProtein37 gFat29 gSaturated Fat11 gPolyunsaturated Fat2 gMonounsaturated Fat13 gTrans Fat1 gCholesterol120 mgSodium1150 mgPotassium650 mgFiber1 gSugar6 gVitamin A25 IUVitamin C4 mgCalcium55 mgIron4 mg

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