Beef Pares was always our 3 AM salvation after a long night of inuman with friends. I always enjoy sliding into those plastic chairs at a humble pares house, the steam from the soup clearing your head while the tender, sweet-savory beef and garlic rice comfort your soul (and yes, help prevent that incoming hangover).
After years of these early morning food runs, I finally learned to make this iconic Filipino comfort food at home, and let me tell you – this recipe brings back all those wonderful memories, minus the wobbly plastic chairs.
This homemade Filipino beef pares recipe captures that perfect street food taste we all know and love.
Why You’ll Love This Recipe
- Perfect balance of sweet, savory, and umami flavors from tender beef and aromatic broth
- Three-in-one comfort meal: braised beef, garlic rice, and soul-warming soup
- Restaurant-quality dish made affordable at home
- Meal prep friendly – tastes even better the next day
- Impressive enough for special occasions yet simple enough for family dinners
Filipino Beef Pares (Braised Beef)
Equipment
- Large heavy-bottomed pot (kaldero) For cooking the broth and ensuring even heat distribution
- Strainer [Salaan] For blanching the beef and achieving clear broth
- Sharp knife (kutsilyo) For cutting meat into uniform pieces
- Wok or large skillet (kawali) For making garlic fried rice
- Wooden spoon (sandok na kahoy) For stirring without scratching the pot
- Cheesecloth (telang pansala) Optional, for extra-clear broth
- Serving bowls (mangkok) Separate ones for soup and rice
- Meat thermometer (optional) To ensure beef is cooked to desired tenderness
Ingredients
For the Broth (Sabaw):
- 2 pounds beef brisket brisket ng baka, cut into 1½-inch cubes
- 6 cups water tubig
- 1 large white onion sibuyas, peeled and quartered
- 4 cloves garlic bawang, crushed
- 1 tablespoon whole black peppercorns pamintang buo
- 2 bay leaves dahon ng laurel
- 1 tablespoon salt asin
- Green onions sibuyas na mura, chopped for garnish
For the Braised Beef (Beef Asado):
- 1 tablespoon cooking oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1- inch ginger luya, julienned
- 1 cup reserved beef broth
- ¼ cup soy sauce toyo
- ¼ cup brown sugar asukal na pula
- 2 pieces star anise bituin na anise
- Salt and pepper to taste
For the Garlic Rice (Sinangag):
- 4 cups day-old rice kanin
- ¼ cup oil
- 5 cloves garlic minced
- Salt to taste
Instructions
BROTH (SABAW):
- Start by blanching 2 pounds beef brisket (brisket ng baka): Bring 2 quarts water to a rolling boil (100°C/212°F). Add beef cubes and blanch for 8-10 minutes. Drain and rinse thoroughly (banlawan ng mabuti).
- In a clean pot, combine blanched beef with 6 cups fresh water (tubig), 1 quartered onion (sibuyas), 4 crushed garlic cloves (bawang), 1 tablespoon whole peppercorns (pamintang buo), 2 bay leaves (dahon ng laurel), and 1 tablespoon salt (asin). Bring to a gentle simmer (85-90°C/185-195°F) and maintain for 2-2½ hours, skimming as needed (alisin ang bula).
BRAISED BEEF (BEEF ASADO):
- While the broth simmers, heat 1 tablespoon oil in a separate pot over medium heat (160°C/320°F). Sauté finely chopped onion, minced garlic, and julienned ginger (luya) until fragrant (hanggang mabango).
- Add the tender beef from the broth and brown lightly. Add 1 cup reserved broth, ¼ cup soy sauce (toyo), ¼ cup brown sugar (asukal na pula), and 2 star anise (bituin na anise). Reduce heat to low-medium (150°C/300°F) and simmer until sauce thickens (hanggang lumapot ang sarsa).
GARLIC RICE (SINANGAG):
- In a wok or large skillet, heat ¼ cup oil over low heat (130°C/266°F). Fry 5 cloves minced garlic until golden brown (hanggang maging golden brown). Remove and set aside.
- Increase heat to high (190°C/375°F). Using the garlic-infused oil, stir-fry 4 cups day-old rice (kanin) until heated through. Mix in the fried garlic and season with salt.
- Serve all components hot: Place garlic rice and braised beef in separate bowls, with the clear broth on the side. Garnish with chopped green onions (sibuyas na mura).
Tips from Lola’s Kitchen
- Use beef brisket with some fat marbling for the best flavor
- Never boil the broth aggressively – gentle bubbles only
- Prep garlic rice while beef is simmering to save time
- Toast star anise briefly before adding for enhanced aroma
- Add a piece of ginger to the broth to remove any gamey smell (malansa)
Traditional Serving Suggestions
- Serve in individual bowls with broth on the side
- Garnish with fresh green onions and fried garlic
- Optional: Serve with calamansi or patis (fish sauce) on the side
- Traditional pairing: Ice-cold soft drink or fresh calamansi juice
Troubleshooting Guide
- Tough Meat
- Solution: Continue cooking at a low simmer until tender
- Prevention: Choose the right cut and don’t rush the cooking process
- Cloudy Broth
- Solution: Strain through cheesecloth
- Prevention: Maintain gentle simmer and skim regularly
- Too Salty Braised Beef
- Solution: Add a quartered potato to absorb excess salt
- Prevention: Add salt gradually and taste as you go
Ingredient Alternatives
- Beef Cuts: Chuck, short ribs, or shanks instead of brisket
- Soy Sauce: Mix of light and dark soy sauce for more complex flavor
- Brown Sugar: Muscovado sugar or white sugar with molasses
- Star Anise: Chinese five-spice powder (1/4 teaspoon)
- Rice: Jasmine or any long-grain rice
Storage & Reheating
Storage:
- Refrigerator: 3-4 days in airtight containers
- Freezer: Up to 3 months (store meat and broth separately)
- Store rice separately from meat and broth
Reheating:
- Stovetop (recommended):
- Meat: Medium heat with a splash of broth
- Broth: Gentle simmer
- Rice: Stir-fry with a little oil
- Microwave (quick method):
- Heat in 1-minute intervals, stirring between
- Add a splash of water to prevent drying
Variations
- Spicy Beef Pares
- Add chopped bird’s eye chilies (siling labuyo)
- Include chili garlic sauce in the braising liquid
- Extra Rich Version
- Add beef tendons or tripe
- Use beef bone broth instead of water
- Healthier Option
- Use lean beef cuts
- Brown rice instead of white
- Reduce sugar and sodium content
Frequently Asked Questions
Q: Why is it called “Pares”? A: “Pares” means “pairs” in Filipino, referring to the pairing of braised beef with garlic rice. Q: Can I make this in a pressure cooker? A: Yes, reduce cooking time to 45 minutes at high pressure with natural release. Q: How do I know when the beef is done? A: It should easily break apart with a fork. Q: Can I make this ahead? A: Yes, flavors actually improve overnight. Reheat gently before serving. Q: What makes the broth dark? A: The combination of soy sauce and caramelized sugar creates the signature color.
Filipino Beef Pares (Braised Beef)Nutrition
The Story Behind Filipino Beef Pares
Beef Pares emerged from the bustling streets of Manila in the 1970s, originating in Retiro Street, Quezon City, where the first “pares houses” began serving this ingenious combination of braised beef, garlic rice, and soup. The name “pares” (meaning “pairs” in Filipino) refers to the classic pairing of tender beef asado with sinangag (garlic fried rice), though ironically, it’s served as a trio with the essential beef broth making it a complete meal.
What started as an affordable late-night meal for workers and taxi drivers soon became a beloved comfort food across all social classes in the Philippines. The dish cleverly combines Chinese cooking techniques (the braising method similar to hongshao rou) with Filipino flavors and eating habits. Local cooks adapted these methods to create something uniquely Filipino, using more accessible ingredients while maintaining the melt-in-your-mouth texture that makes this dish irresistible.
Today, pares houses dot every corner of Metro Manila and beyond, from humble street carts to air-conditioned restaurants. Each region has added its own twist to the basic recipe, but the core elements remain the same: beef slow-cooked until tender in a sweet-savory sauce, served with fragrant garlic rice, and accompanied by a steaming bowl of clear broth. This three-part harmony has become so iconic that many Filipinos consider it the ultimate hangover cure and comfort food, especially during rainy seasons or after long nights out.
The genius of beef pares lies in its versatility and value. While the original street food version typically uses beef brisket, home cooks have adapted the recipe to work with various cuts of beef, making it accessible for family meals while maintaining its soul-satisfying appeal. The dish exemplifies Filipino cuisine’s talent for transforming simple ingredients into something extraordinary, creating maximum flavor with minimal fuss.
