Beef Pares is a beloved Filipino dish known for its tender braised beef simmered in a savory-sweet sauce, infused with aromatic spices like star anise.

FULL RECIPE:

Ingredients

1. For the Beef:

• 1 lb beef brisket or chuck, cut into bite-sized cubes
• 6 cups water
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1 star anise (optional)
• Cooking oil, for sautéing

2. For the Sauce:

• 2 tablespoons cooking oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 cup beef broth (reserved from boiling the beef)
• 1 teaspoon cornstarch dissolved in 2 tablespoons water

3. For the Garlic Fried Rice:

• 4 cups day-old cooked rice
• 1/4 cup cooking oil
• 5 cloves garlic, minced
• Salt and pepper to taste

4. For the Soup:

• Remaining beef broth
• Salt and pepper to taste
• Chopped green onions for garnish

Directions

1. Prepare the Beef:
   In a large pot, combine beef cubes, water, chopped onion, minced garlic, soy sauce, oyster sauce, brown sugar, salt, black pepper, bay leaves, and star anise. Bring to a boil. Lower the heat and let it simmer for about 1.5 to 2 hours, or until the beef becomes tender. Skim off any impurities that rise to the surface. Once done, remove the beef from the broth and set aside. Strain and reserve the broth for the sauce and soup.
2. Prepare the Sauce:
   In a separate pan, heat cooking oil over medium heat. Sauté the sliced onion and minced garlic until they become translucent and aromatic. Add the cooked beef to the pan and stir-fry for a few minutes. Pour in soy sauce, oyster sauce, and brown sugar. Mix well to ensure the beef is evenly coated. Add 1 cup of the reserved beef broth and bring the mixture to a gentle simmer. Gradually add the cornstarch slurry while continuously stirring until the sauce thickens to your desired consistency.
3. Prepare the Garlic Fried Rice:
   In a large pan or wok, heat cooking oil over medium heat. Add the minced garlic and sauté until it turns golden brown and crispy. Be cautious not to burn the garlic. Add the day-old cooked rice to the pan. Break up any clumps and stir-fry, ensuring the rice grains are well-coated with the garlic-infused oil. Season the rice with salt and pepper according to your taste. Continue to stir-fry until the rice is heated through and has a slightly toasted aroma.
4. Prepare the Soup:
   Reheat the remaining beef broth over medium heat. Season with salt and pepper as needed. Ladle the hot broth into individual serving bowls and garnish with chopped green onions.
5. Assemble the Dish:
   On a plate, serve a generous portion of garlic fried rice alongside the braised beef with sauce. Serve the hot beef broth soup on the side. For an authentic experience, enjoy the meal with traditional condiments such as chili oil or pickled vegetables.

Nutrition Facts

• Calories: 321 kcal
• Total Fat: 10.7g
  • Saturated Fat: 4.3g
• Cholesterol: 71.4mg
• Sodium: 857mg
• Total Carbohydrates: 32.1g
  • Dietary Fiber: 1.4g
  • Sugars: 3.6g
• Protein: 25g
• Vitamins and Minerals:
  • Vitamin D: 0 IU
  • Calcium: 35.7mg
  • Iron: 3.6mg
  • Potassium: 428.6mg

A Dish Born from Filipino Ingenuity

The origins of Beef Pares are deeply tied to the bustling streets of Manila, where vendors sought to create an affordable yet delicious meal for busy workers and students. Unlike traditional beef stews that required long cooking times and expensive ingredients, Beef Pares was developed using budget-friendly cuts of beef that became tender through slow cooking. By simmering the beef in a flavorful sauce, vendors could create a dish that felt indulgent without being costly. Over the years, Beef Pares gained popularity as more eateries began offering their own versions of the dish. From street-side carinderias to specialized pares houses, this meal quickly became a Filipino comfort food favorite. Its accessibility and affordability contributed to its widespread appeal, making it a go-to meal for those seeking a quick yet hearty dish.

The Secret Behind Its Irresistible Flavor

One of the key elements that make Beef Pares stand out is its unique blend of flavors. The dish achieves a delicate balance between sweet, savory, and slightly aromatic notes. Unlike other Filipino beef dishes that lean heavily on saltiness, Beef Pares incorporates brown sugar, which caramelizes as the beef cooks, giving the sauce a deep, complex taste. Soy sauce and oyster sauce provide the umami backbone of the dish, enhancing the beef’s natural richness. Some recipes also include hoisin sauce for an additional layer of sweetness and depth. The subtle yet crucial addition of star anise gives the dish its signature aroma, setting it apart from other braised beef recipes. This spice, often used in Chinese cuisine, infuses the sauce with a mild licorice-like scent, adding to the complexity of the dish. The cooking process plays an essential role in developing the flavors of Beef Pares.

Modern Takes on a Classic Dish

Although the traditional Beef Pares recipe remains a staple, modern adaptations have emerged, showcasing the versatility of this dish. Some chefs experiment with different cuts of beef, such as short ribs or oxtail, to add a richer, more gelatinous texture. Others incorporate additional spices like cinnamon or cloves to introduce new dimensions of flavor. One contemporary version of Beef Pares includes serving it with roasted bone marrow, which enhances the dish’s umami and adds an indulgent element to the meal. The bone marrow is typically grilled or broiled, then scooped onto the beef for an extra layer of richness. Another variation replaces beef with chicken or pork, catering to those who prefer a lighter protein option. Even plant-based versions have emerged, using mushrooms or tofu as a substitute while retaining the signature sauce that makes Beef Pares so flavorful.

Why Beef Pares Stands Out Among Filipino Dishes

Filipino cuisine is filled with hearty, saucy dishes like adobo, kaldereta, and mechado, yet Beef Pares holds a special place in the hearts of many. One reason for its popularity is its affordability. Unlike premium beef dishes that require expensive cuts, Beef Pares makes use of more affordable options such as brisket, shank, or chuck. These cuts, when cooked properly, become tender and flavorful, proving that a great meal doesn’t need to be costly. Another factor that sets Beef Pares apart is its accessibility. Whether in small roadside eateries or well-established restaurants, this dish is widely available across the Philippines. The simplicity of its ingredients also makes it easy to prepare at home, allowing anyone to recreate its comforting flavors.

The Role of Beef Pares in Filipino Street Food Culture

The Filipino street food scene is diverse, offering everything from skewered meats to deep-fried snacks. Amid these offerings, Beef Pares stands out as a more substantial meal that provides both nourishment and comfort. In busy districts like Manila’s Quiapo or Cubao, it is common to see pares houses open 24/7, catering to customers at all hours. Taxi drivers, students, and late-night workers often rely on these eateries for a satisfying, budget-friendly meal. Unlike fast-food chains that serve pre-packaged meals, pares houses pride themselves on freshly cooked dishes, ensuring that every serving maintains its signature tenderness and bold flavor. Some of these eateries have been operating for decades, with recipes passed down through generations.

How Beef Pares Continues to Evolve

As Filipino cuisine gains recognition on the global stage, Beef Pares is also making its mark internationally. Filipino restaurants abroad have started including it on their menus, introducing it to new audiences who appreciate its unique flavor profile. Food enthusiasts and bloggers have also played a role in popularizing the dish, sharing their own variations and interpretations online. In the age of food delivery services and instant meal kits, some companies have even begun offering ready-to-cook Beef Pares packages, making it more convenient for people to enjoy the dish at home. These innovations help keep the tradition alive while adapting to modern lifestyles. Despite these changes, the essence of Beef Pares remains unchanged—it is a dish rooted in Filipino culture, offering warmth and satisfaction with every bite.

Conclusion

Beef Pares is more than just a meal; it is a testament to Filipino culinary ingenuity and resilience. What started as a simple street food dish has grown into a beloved classic that continues to evolve with time. Its rich, savory-sweet sauce, tender beef, and perfect pairing with garlic fried rice and broth make it a dish that resonates with many. Its affordability and accessibility have contributed to its widespread popularity, while its adaptability ensures that it remains relevant in the ever-changing food landscape.