Beef Pares: 12 Fabulous Cooking Secrets from Manila’s Best

There’s something magical about discovering a dish that instantly becomes a family favorite. If you’re looking to expand your culinary horizons beyond the usual pot roast or beef stew, get ready to fall in love with beef pares. This Filipino treasure might not be on your radar yet, but trust me—one taste of this tender, flavor-packed beef paired with fragrant garlic rice will have you wondering where it’s been all your life.

Introduction: A Taste of Filipino Comfort

Remember the first time you tasted something so good it stopped you in your tracks? That’s the beef pares experience waiting to happen in your kitchen.

I still recall my neighbor Maria inviting me over for dinner years ago. The house smelled incredible—sweet, savory, and deeply aromatic. When she placed a bowl in front of me with glistening beef chunks nestled beside golden-brown garlic rice, I was intrigued but unprepared for how that first bite would change my weeknight dinner game forever.

Beef pares isn’t just food—it’s a story in a bowl. Born in the bustling street stalls of Manila, this humble dish combines fall-apart beef simmered in a star anise-infused sauce with perfectly prepared garlic rice. It’s the definition of comfort food, Filipino style. The beauty lies in its perfect balance—sweet meets savory, tender meat complements aromatic rice, and simple ingredients transform into something extraordinary through time and technique.

Whether you’re feeding a hungry family or looking to impress dinner guests with something beyond the ordinary, this beef pares recipe delivers restaurant-quality results right in your home kitchen. The best part? You’ll use ingredients already in your pantry or easily found at any grocery store.

What is Beef Pares?

Before we dive into the cooking process, let’s understand what makes beef pares so special. The term “pares” (pronounced pah-res) means “pair” in Filipino, referring to the classic pairing of tender beef stew with garlic fried rice. This beloved street food originated in the 1970s in Manila’s Retiro Street area, where small food stalls called “paresan” began serving this affordable yet satisfying meal to hungry workers and students.

The dish embodies Filipino cuisine’s hallmark Spanish and Chinese influences. The slow-cooked beef takes cues from Spanish stewing techniques, while the sweet-salty sauce profile and aromatic spices reflect Chinese culinary traditions. Today, beef pares remains a cornerstone of Filipino comfort food, enjoyed at all hours but particularly cherished as a hearty breakfast or late-night meal.

Regional variations exist throughout the Philippines, with some areas preferring a thicker, sweeter sauce, while others serve it with a clear soup on the side (often called “pares mami”). The version I’m sharing with you today represents the most classic preparation—the kind that would earn approving nods from Manila street food aficionados.

Why You’ll Love This Beef Pares Recipe

What sets this particular beef pares recipe apart? First, it delivers authentic flavor without sending you on a wild goose chase for obscure ingredients. Everything you need should be available at your local supermarket or Asian grocery store.

Budget-conscious cooks will appreciate that beef pares transforms affordable cuts like chuck or brisket into fork-tender delicacies through slow cooking. The process breaks down tough connective tissues, resulting in meat so tender you barely need to chew.

Busy weeknights become manageable when you realize beef pares actually tastes better the next day. Make it on Sunday, and you’ll have incredible leftover meals throughout the week. The flavors continue developing as it sits in the refrigerator—a rare dish that improves with time.

Finally, beef pares offers impressive versatility. Serve it traditionally with garlic rice, add vegetables for a complete one-bowl meal, or even use the tender beef as filling for sandwiches or tacos. Once you master the basic recipe, you’ll find countless ways to incorporate these flavors into your regular cooking rotation.

Essential Ingredients for Perfect Beef Pares

The Beef Component

For the Garlic Fried Rice

The soul of beef pares lies in its gentle balance of spices. Star anise and cinnamon might seem unexpected in a beef dish to American palates, but these aromatics create the distinctive flavor profile that makes beef pares unforgettable. Don’t worry about the dish tasting like dessert—these spices add complex depth rather than sweetness.

When choosing your beef, look for cuts with good marbling. While you could use leaner cuts, the rendered fat from marbled meat creates a silky, luxurious sauce. Chuck roast offers the perfect balance of fat, connective tissue, and price point. If you prefer, brisket makes an excellent alternative.

For the soy sauce, dark soy sauce (sometimes labeled as “superior” soy sauce) delivers the richest color and flavor, but regular soy sauce works perfectly fine. Filipino brands like Datu Puti or Silver Swan offer authentic flavor, but any variety in your pantry will do the job.

Equipment Needed for Beef Pares Recipe

Success with beef pares depends partly on having the right tools. Here’s what you’ll need:

• Large heavy-bottomed pot or Dutch oven
• Sharp knife for cutting beef
• Cutting board
• Measuring cups and spoons
• Rice cooker or pot for rice
• Wok or large skillet for fried rice
• Serving bowls

The most crucial piece is a heavy-bottomed pot or Dutch oven that retains and distributes heat evenly. This ensures your beef simmers gently without hot spots that could cause burning. While not absolutely necessary, having a separate wok or large skillet for the garlic rice helps you prepare both components simultaneously.

Preparation Time

Don’t let the lengthy cooking time scare you away—most of it is hands-off simmering where the pot does the work while you handle other tasks. The actual active preparation time is quite minimal. Consider making beef pares on weekend afternoons when the wonderful aroma can fill your home for hours, building delicious anticipation for dinner.

How to Make Authentic Beef Pares: Step by Step

Step 1: Preparing the Beef

The journey to perfect beef pares begins with proper meat preparation. Trim any excess fat from your beef chuck or brisket, then cut it into uniform 2-inch cubes. Consistent sizing ensures even cooking throughout.

Pat the beef cubes dry with paper towels—this seemingly small step makes a huge difference in achieving a proper sear. Moisture is the enemy of browning, so take the time to thoroughly dry each piece. Season generously with salt and freshly ground black pepper.

Heat your Dutch oven over medium-high heat until it’s properly hot, then add cooking oil. Working in batches (about 1/3 of the meat at a time), sear the beef on all sides until it develops a rich brown crust—approximately 2-3 minutes per batch. Avoid the temptation to crowd the pot, as this will cause steaming rather than searing.

Transfer the browned beef to a clean plate and repeat until all meat is seared. This process might take 15 minutes total, but the flavor foundation you’re building is worth every minute.

Step 2: Creating the Aromatic Base

With all the beef set aside, you’ll now create the aromatic flavor base that defines beef pares. Reduce the heat to medium and add a bit more oil if needed. Toss in your diced onions, stirring occasionally until they become translucent and slightly golden—about 3-4 minutes.

Add the minced garlic and sliced ginger next, stirring continuously for about 90 seconds until they release their heavenly aroma. Be careful not to burn the garlic, as it can quickly turn bitter. The kitchen should now smell incredible—this is the foundation of your beef pares taking shape.

Finally, add your whole spices: star anise, cinnamon stick, and bay leaves. Allow these aromatics to toast slightly in the hot oil for about 30 seconds, which will coax out their essential oils and intensify the flavor they impart to the dish.

Step 3: Simmering to Perfection

Return the seared beef to the pot, including any juices that have accumulated on the plate—these contain concentrated flavor you don’t want to waste. Pour in the soy sauce and beef broth, then add the brown sugar.

Stir everything together, making sure to scrape the bottom of the pot with a wooden spoon to release any browned bits (fond) stuck to the surface. These caramelized bits dissolve into the liquid, adding tremendous depth of flavor.

Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot and let it simmer lazily for 2 to 2.5 hours. During this time, the tough connective tissues in the beef break down, the flavors meld, and magic happens.

Check the pot occasionally, giving it a gentle stir about every 30 minutes. If the liquid reduces too much, add a splash more beef broth to maintain a soupy consistency. The patience required here separates good beef pares from spectacular beef pares—don’t rush this process.

Step 4: Perfecting the Sauce

After the beef has become fork-tender, you’ll focus on perfecting the sauce. Taste and adjust the seasoning—you might need a touch more salt, a sprinkle of brown sugar, or even a splash of soy sauce to achieve the ideal balance.

For a thicker sauce, allow the beef pares to simmer uncovered for an additional 15-20 minutes, which concentrates the flavors and reduces the liquid. The ideal consistency should coat the back of a spoon but still be fluid enough to soak into the rice.

Before serving, remove the whole spices—the star anise, cinnamon stick, and bay leaves have done their job and don’t need to be eaten. You can leave the ginger slices in or remove them based on personal preference.

Step 5: Preparing Garlic Fried Rice

While beef pares is the star, perfectly executed garlic fried rice is its essential supporting actor. Ideally, use day-old rice that’s been refrigerated, as fresh rice tends to become mushy when stir-fried.

Heat a wok or large skillet over medium-high heat, then add the cooking oil. Once shimmering, add your minced garlic, stirring constantly until it turns golden brown—about 1-2 minutes. The goal is crispy, fragrant garlic that’s golden but not burnt.

Add the cold rice to the garlic oil, breaking up any clumps with your spatula. Toss everything continuously for about 5-7 minutes until the rice is heated through and has absorbed the garlic flavor. Season with salt to taste, keeping in mind that the beef pares sauce will add additional saltiness when served together.

Step 6: Serving Your Beef Pares

The traditional presentation of beef pares involves placing a portion of garlic fried rice on one side of a bowl or plate, with the beef and sauce on the other side. This arrangement allows diners to control how much sauce soaks into their rice.

Garnish with thinly sliced green onions for freshness and a sprinkle of crispy fried garlic bits for texture contrast. Some Filipino restaurants serve beef pares with a small cup of clear beef soup (the strained cooking liquid) on the side, which diners can sip between bites or pour over their rice.

For an authentic experience, provide small dishes of chili garlic sauce or sliced bird’s eye chilies in vinegar as condiments, allowing everyone to adjust the heat level to their preference.

Expert Tips for the Best Beef Pares Recipe

Elevate your beef pares from good to exceptional with these professional insights:

When selecting beef, look for pieces with visible marbling throughout. While it might be tempting to choose leaner cuts, the fat renders during cooking, creating a velvety sauce and preventing the meat from drying out.

The searing step might seem tempting to skip when you’re short on time, but those extra minutes create the Maillard reaction—a chemical process that develops hundreds of flavor compounds you simply can’t achieve otherwise.

For truly transcendent beef pares, consider making it a day ahead. After cooking, cool it completely, then refrigerate overnight. The next day, gently reheat on the stovetop. This resting period allows the flavors to mature and meld in ways that simply don’t happen during the initial cooking.

A pinch of five-spice powder adds complexity that will have guests wondering about your secret ingredient. Add it sparingly—just 1/4 teaspoon—when you return the beef to the pot with the liquid ingredients.

Don’t forget the importance of balance. Beef pares should dance between sweet, savory, and aromatic notes. If your sauce tastes too sweet, a splash of rice vinegar brings it into harmony. If it’s too salty, a spoonful of brown sugar rounds out the flavors.

⚠️Common Mistakes to Avoid When Making Beef Pares⚠️

When making beef pares, several pitfalls can prevent you from achieving that authentic street food quality. Rushing the cooking process is the most common error – this dish demands patience to allow the beef to become properly tender. Using lean cuts like sirloin will result in tough meat, regardless of cooking time. Another mistake is overcrowding the pot when searing, which causes steaming instead of browning. Be careful not to overpower the dish with too much star anise or cinnamon, as these spices should complement rather than dominate. Finally, avoid using freshly cooked rice for the garlic rice component – day-old rice provides the ideal texture that perfectly complements your beef pares recipe.

Watch out for these additional missteps: skimping on aromatics (garlic, ginger, and onions provide essential flavor foundations), under-seasoning (the cooking process mellows saltiness, so proper seasoning is crucial), and failure to taste and adjust along the way. Remember that beef pares is a living dish that may need minor adjustments to achieve the perfect balance between sweet, salty, and savory elements.

Nutritional Information

While beef pares isn’t designed as a low-calorie dish, it offers excellent nutritional balance with substantial protein from the beef, complex carbohydrates from the rice, and a moderate fat content that provides satiety. The sodium content reflects the soy sauce element, but you can reduce this by using low-sodium varieties and adjusting your seasoning accordingly.

The modest fiber content comes primarily from the onions and garlic. To boost the nutritional profile, consider serving beef pares with a side of steamed vegetables or a simple salad dressed with rice vinegar and a touch of sesame oil.

Variations of Beef Pares to Try

Once you’ve mastered traditional beef pares, consider these delicious variations to keep the dish exciting in your meal rotation:

Quick Pressure Cooker Beef Pares

Short on time? Transform beef pares into a weeknight-friendly meal using your Instant Pot or pressure cooker. The fundamental ingredients remain unchanged, but you’ll need to adjust the liquid ratio since pressure cooking reduces evaporation.

Use 3 cups of beef broth instead of 4, and set your pressure cooker to High for 35 minutes, followed by a 10-minute natural release. The result? Tender beef in a fraction of the time, though with slightly less developed flavor than the slow-cooked version.

Spicy Beef Pares

For heat-seekers, create a spicy version by adding thinly sliced bird’s eye chilies (2-3 pieces) along with the aromatics. For more controlled heat, incorporate 1-2 tablespoons of sambal oelek or sriracha into the sauce during the last 30 minutes of simmering.

This variation pairs beautifully with cold beer and creates a warming meal perfect for chilly evenings.

Healthy Beef Pares

Make beef pares more nutritionally balanced by using leaner chuck cuts and trimming visible fat before cooking. After cooking, refrigerate the dish overnight, then skim the solidified fat from the surface before reheating.

Substitute brown rice in your garlic rice preparation for additional fiber, and consider adding lightly sautéed vegetables like bok choy or Chinese broccoli alongside your beef for a complete meal with fewer calories but all the flavor.

Beef Pares Mami (Noodle Soup Version)

Create a soul-warming soup by adding cooked egg noodles to your beef pares. Prepare the beef as directed, but increase the broth to 6 cups for a more soup-like consistency. Ladle the finished beef and broth over prepared egg noodles, then garnish with sliced green onions, fried garlic, and a halved soft-boiled egg.

This variation makes an excellent cold-weather meal that combines the best elements of beef pares with comforting noodle soup.

Storing and Reheating Your Beef Pares

One of beef pares’ greatest virtues is how well it keeps and reheats. Store leftover beef and sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months.

When freezing, store the beef and sauce separately from the rice for best results. The rice texture suffers in the freezer, so it’s better to make fresh garlic rice when serving frozen beef pares.

To reheat refrigerated beef pares, place it in a saucepan over medium-low heat, adding a splash of beef broth or water if the sauce has thickened too much. Heat gently, stirring occasionally, until warmed through—about 5-7 minutes. Microwave reheating works in a pinch (2-3 minutes at 70% power), but stovetop reheating allows better control and flavor preservation.

For leftover garlic rice, a quick stir-fry in a hot pan with a touch of oil brings it back to life, restoring the crispy edges that make it so delicious.

Perfect Pairings: What to Serve with Beef Pares

While beef pares constitutes a complete meal on its own, traditional accompaniments enhance the experience:

Serve a small bowl of clear beef broth (sabaw) alongside your beef pares—this palate-cleansing liquid refreshes between bites. Make it by straining some of the cooking liquid before you reduce it for the sauce.

Pickled vegetables, particularly atchara (pickled green papaya), provide bright acidity that cuts through the richness of the beef. Store-bought versions work well, or make a quick pickle by combining julienned carrots and cucumbers with rice vinegar, sugar, and salt.

No Filipino meal feels complete without a dipping sauce option. Offer a small dish of chili garlic sauce or calamansi (Filipino lime) with soy sauce for diners to customize their heat level.

For beverages, traditional choices include cold calamansi juice, iced tea sweetened with simple syrup, or an ice-cold beer. The contrast between the hot, savory beef pares and a cold, refreshing drink creates dining magic.

FAQ

What cut of beef is best for Beef Pares?

Beef brisket, chuck, and shank are ideal cuts for beef pares as they become tender with slow cooking and have enough fat to create a rich flavor.

Can I make Beef Pares in a slow cooker?

Yes! Cook on low for 6-8 hours or high for 4-5 hours. Sear the meat first for best results.

Is Beef Pares spicy?

Traditional beef pares is not spicy, though it’s often served with chili sauce on the side for those who prefer heat.

What makes Beef Pares different from other beef stews?

The distinctive use of star anise, cinnamon, and sweet-salty balance makes beef pares unique, as does its pairing with garlic rice.

Can I use other meats instead of beef?

While not traditional, you can apply the beef pares recipe technique to pork shoulder or chicken thighs with adjusted cooking times.

How do I know when the beef is cooked properly?

The beef should easily shred with a fork when it’s done, typically after 2-3 hours of simmering.

Conclusion: Bringing Filipino Street Food Magic to Your Kitchen

There’s something profoundly satisfying about mastering a dish from another culture—it’s like holding a passport to flavors that transport you thousands of miles away. Beef pares might begin as an experiment in your kitchen, but don’t be surprised when it earns a permanent place in your cooking repertoire.

What makes this dish so special isn’t just the incredible flavor—it’s the way it brings people together. In Manila, beef pares stalls become community gathering spots where everyone from businesspeople to students shares tables and stories over steaming bowls. Recreate that experience by making beef pares the centerpiece of your next family dinner or casual get-together with friends.

Remember that cooking is ultimately about connection—to other cultures, to loved ones around your table, to the joy of creating something delicious with your own hands. Each time you prepare beef pares, you’re not just making dinner; you’re participating in a culinary tradition that spans generations and crosses oceans.

So tie on your apron, gather your ingredients, and prepare for a cooking adventure that delivers rich rewards. Your first batch of beef pares might not be perfect, but like any worthwhile relationship, it gets better with time and attention. Soon, you’ll develop your own signature touches that make this Filipino classic uniquely yours.

Have you tried making beef pares at home? What variations have you discovered? Share your experience in the comments below—I’d love to hear how this recipe worked in your kitchen and the memories you created around it. Don’t forget to save this recipe for those moments when you crave something beyond the ordinary, something with a story worth sharing.

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