There’s nothing quite like the rich, aromatic, and deeply satisfying taste of Beef Pares—a beloved Filipino dish that brings together tender beef, a sweet-savory sauce, and warm garlic rice. Whether you’re a seasoned home cook or just starting your culinary journey, this beef pares recipe will make your kitchen smell like a bustling eatery in Manila. Join me as I walk you through the step-by-step process of creating this flavorful dish, along with some personal tips to ensure your pares turns out perfectly every time.
Table of Contents
What is Beef Pares?
Beef Pares (which means “pair” in Filipino) is a popular street food that pairs braised beef with garlic fried rice and a comforting beef broth. Traditionally served at roadside eateries known as “paresan,” this dish has become a staple in Filipino households due to its rich flavor and comforting appeal. The key to a great beef pares lies in the balance of flavors—sweet, salty, and umami—all coming together in one hearty dish.
Ingredients
To make the perfect beef pares, you’ll need:
For the Braised Beef:
- 1 kg beef brisket, cut into chunks
- 1 tablespoon oil
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced
- ¼ cup soy sauce
- ¼ cup oyster sauce
- 2 tablespoons brown sugar
- 1 teaspoon star anise
- 2 cups beef broth or water
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Salt and pepper to taste
For the Garlic Rice:
- 4 cups cooked rice (preferably a day old)
- 3 tablespoons oil
- 5 cloves garlic, minced
- Salt to taste
For the Beef Soup:
- 4 cups beef broth
- 1 tablespoon fish sauce
- 1 spring onion, chopped (for garnish)
- Fried garlic bits (optional)
Step-by-Step Cooking Instructions
1. Braise the Beef
- In a large pot, heat the oil over medium heat. Sauté onions, garlic, and ginger until fragrant.
- Add the beef brisket and sear until browned on all sides.
- Pour in the soy sauce, oyster sauce, and brown sugar. Stir well to coat the beef with the sauce.
- Add the star anise and beef broth, then bring to a boil.
- Reduce the heat to low, cover the pot, and let the beef simmer for 1.5 to 2 hours, or until tender. Stir occasionally and add water if needed.
- Once the beef is fork-tender, remove it from the pot and set it aside.
- Mix the cornstarch slurry into the sauce and let it simmer until it thickens.
- Return the beef to the pot and stir well. Taste and adjust seasoning if needed.
2. Prepare the Garlic Rice
- Heat oil in a pan over medium heat.
- Add minced garlic and sauté until golden brown and crispy.
- Add the cooked rice and mix well, ensuring the garlic is evenly distributed.
- Season with salt to taste and stir-fry for a few more minutes before serving.
3. Make the Beef Soup
- In a separate pot, heat the beef broth and bring it to a gentle boil.
- Add fish sauce for seasoning and taste for balance.
- Serve hot, garnished with chopped spring onions and fried garlic bits if desired.
Serving Beef Pares
To serve, plate a generous scoop of garlic rice alongside the braised beef and pour a little of the rich sauce over it. Serve the hot beef soup in a bowl on the side. Garnish with chopped green onions and extra garlic bits for an added crunch.
Chef’s Tips for the Best Beef Pares
- Choose the Right Cut of Beef: Brisket is the preferred cut because of its rich marbling, which makes the meat tender after slow cooking.
- Don’t Rush the Braising Process: Low and slow cooking is key to achieving melt-in-your-mouth beef.
- Adjust the Sweetness to Your Liking: Some like their beef pares a little sweeter, while others prefer a more balanced taste—adjust the sugar accordingly.
- Make Extra Sauce: The savory sauce is the star of the dish, so don’t hesitate to make more for drizzling over your rice.
- Use Day-Old Rice for Garlic Rice: This prevents the rice from becoming too mushy and allows it to fry up nicely.
A Personal Touch: My First Encounter with Beef Pares
I still remember my first taste of beef pares from a humble roadside stall in Manila. It was late at night, and the air was filled with the enticing aroma of simmering beef and garlic rice sizzling on the griddle. That first bite—tender, flavorful beef combined with garlicky rice—was a revelation. Since then, I’ve been perfecting my own beef pares recipe, ensuring that every spoonful takes me back to that memorable night.
FAQ
Can I use a different cut of beef?
Yes! While brisket is ideal, you can also use short ribs, beef shank, or chuck roast. Just make sure to adjust the cooking time accordingly.
Can I cook this in a pressure cooker?
Absolutely! Reduce the broth amount slightly and cook on high pressure for about 35-40 minutes, followed by a natural release.
How do I store and reheat beef pares?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water if needed.
Can I make beef pares ahead of time?
Yes! In fact, the flavors deepen overnight, making it even tastier the next day.
What can I serve with beef pares besides garlic rice?
You can enjoy it with plain steamed rice, noodles, or even with warm toasted bread to soak up the sauce.
Final Thoughts
Beef Pares is more than just a meal—it’s a comforting hug in a bowl, a nostalgic dish that brings people together. Whether you’re making it for family dinner or a special weekend treat, this recipe will surely become a favorite in your household.
Are you excited to try this recipe? Let me know how it turns out in the comments, and don’t forget to share your own tips and experiences with Beef Pares! Happy cooking!
Beef Pares Recipe
Ingredients
For the Braised Beef:
- 1 kg beef brisket cut into chunks
- 1 tablespoon oil
- 1 onion chopped
- 6 cloves garlic minced
- 1 thumb-sized piece of ginger sliced
- ¼ cup soy sauce
- ¼ cup oyster sauce
- 2 tablespoons brown sugar
- 1 teaspoon star anise
- 2 cups beef broth or water
- 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
- Salt and pepper to taste
For the Garlic Rice:
- 4 cups cooked rice preferably a day old
- 3 tablespoons oil
- 5 cloves garlic minced
- Salt to taste
For the Beef Soup:
- 4 cups beef broth
- 1 tablespoon fish sauce
- 1 spring onion chopped (for garnish)
- Fried garlic bits optional
Instructions
Braise the Beef
- Heat oil in a large pot over medium heat. Sauté onions, garlic, and ginger until fragrant.
- Add the beef brisket and sear until browned on all sides.
- Pour in soy sauce, oyster sauce, and brown sugar. Stir to coat the beef.
- Add star anise and beef broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.
- Remove beef and set aside. Mix cornstarch slurry into the sauce and let it thicken.
- Return beef to the pot, stir well, and adjust seasoning.
Prepare the Garlic Rice
- Heat oil in a pan over medium heat.
- Add minced garlic and sauté until golden brown and crispy.
- Add cooked rice, mix well, and season with salt. Stir-fry for a few more minutes.
Make the Beef Soup
- Heat beef broth in a separate pot and bring to a gentle boil.
- Add fish sauce and adjust seasoning to taste.
- Serve hot, garnished with spring onions and fried garlic bits.
Notes
- For a richer taste, marinate the beef in soy sauce and oyster sauce for at least 30 minutes before cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Serve with calamansi or chili oil for extra flavor.