Filipino Beef Pares (Braised Beef)

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WHAT'S SPECIAL
This Beef Pares recipe is a comforting Filipino triple-threat comfort food that perfectly marries tender, braised beef asado with fragrant garlic fried rice and a rich, soul-warming broth - a combination so ingenious it's become a beloved street food and home-cooking classic throughout the Philippines.

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.

Filipino Beef Pares (Braised Beef)

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)

Filipino Beef Pares (Braised Beef)

Beef Pares is a quintessential Filipino comfort dish that combines three complementary elements: tender braised beef cooked in a sweet-savory soy sauce marinade, garlic-infused fried rice (sinangag), and a clear, flavorful beef broth served on the side. A beloved street food staple that has graduated into home kitchens, this dish transforms humble beef brisket into a melt-in-your-mouth protein through slow cooking, while its accompanying soup and rice create a satisfying balance of textures and flavors in each bite.
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course, Soup
Cuisine Filipino
Servings 4
Calories 719 kcal
Difficulty Medium

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
 

Preparing the Broth:

    Initial Blanching (Temperature: High heat until boiling)

    • Bring 2 quarts water to a rolling boil (100°C/212°F)
    • Add beef and blanch for 8-10 minutes
    • Drain and rinse beef thoroughly
    • Clean pot before proceeding

    Making the Broth (Temperature: Simmer at 85-90°C/185-195°F)

    • Return meat to clean pot with 6 cups fresh water
    • Add aromatics (onion, garlic, peppercorns, bay leaves)
    • Maintain gentle simmer for 2-2½ hours
    • Keep skimming surface as needed

    Preparing the Braised Beef:

      Sautéing Aromatics (Temperature: Medium heat, 160°C/320°F)

      • Heat oil until shimmering
      • Sauté onions, garlic, and ginger until fragrant

      Braising the Beef (Temperature: Low-medium heat, 150°C/300°F)

      • Add tender beef and brown lightly
      • Pour in sauce mixture and star anise
      • Simmer until sauce is reduced and thickened

      Making the Garlic Rice:

        Preparing the Garlic (Temperature: Low heat, 130°C/266°F)

        • Fry minced garlic until golden brown
        • Remove and set aside

        Frying the Rice (Temperature: High heat, 190°C/375°F)

        • Use minimal oil from garlic frying
        • Stir-fry rice until heated through
        • Mix in fried garlic

        Tips from Lola’s Kitchen

        Filipino Beef Pares (Braised Beef)
        • 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

        1. Tough Meat
          • Solution: Continue cooking at a low simmer until tender
          • Prevention: Choose the right cut and don’t rush the cooking process
        2. Cloudy Broth
          • Solution: Strain through cheesecloth
          • Prevention: Maintain gentle simmer and skim regularly
        3. 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

        1. Spicy Beef Pares
          • Add chopped bird’s eye chilies (siling labuyo)
          • Include chili garlic sauce in the braising liquid
        2. Extra Rich Version
          • Add beef tendons or tripe
          • Use beef bone broth instead of water
        3. 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)
        Filipino Beef Pares (Braised Beef)

        Nutrition

        Calories: 719kcalCarbohydrates: 68gProtein: 54gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 141mgSodium: 2966mgPotassium: 976mgFiber: 2gSugar: 15gVitamin A: 25IUVitamin C: 5mgCalcium: 80mgIron: 5.6mg
        Tried this recipe?Let us know how it was!

        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.

        Filipino Beef Pares (Braised Beef)

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