Beef pares is slow simmered to pure tenderness in a fragrant broth. It includes star anise, making this have one of the most beautiful and aromatic elements that distinguish this special recipe. Paired with garlic fried rice or steamed rice, and from-scratch beef broth, beef pares is truly a comfort food that is next level and a foodie’s delight.
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I remember growing up and being drawn into the inviting aroma. That memorable combination of rich and tender brisket, with a spoonful of rice and a sip of freshly made-from-scratch broth…well, you could serve me this all day.
Beef pares was one of those foods that brought everyone together.
Grab a big stock pot and wait…wait for that fragrance of seasonings and herbs to make you feel all cozy and holiday-ish inside.
It’s a good for your soul kinda food, for sure.
I have to note that these days I cannot find a good beef pares to order from take-out, so it MUST be made from scratch at home. We are big pho lovers in our house so beef pares always switches it up and hits the spot with the notes of star anise. It is always a treat to have this dish when we can.
WHATS GOOD ABOUT Beef Pares
There’s so much goodness in this dish. Between choices of beef sinigang, bistek Tagalog, and beef salpicao…beef pares is way up on the list of really super yummy dishes for me.
- One pot meal
- Requires few sides
- Set it and forget it (to let the beef tenderize)
- Aromatic, natural, and comforting
- Low effort, but elevated texture and flavors
- Kid friendly (my kids love the tender meat)
WHAT IS Beef Pares
What does “pares” mean?
Beef pares is a popular Filipino dish that originated in the streets of Metro Manila.
In fact, I don’t think anything beats street-food style beef pares, other than the one you’ll make here in the comfort of your own home.
The word “pares” (PAH-ress) is a Tagalog term that means “pair”, and it refers to the combination of beef and rice. Add a side of beef broth to sip, and it’s the best setup.
The dish is known for its succulent and tender beef simmered in a flavorful broth, often infused with the following fabulous ingredients of star anise, ginger, soy sauce, garlic, and other aromatic spices.
The combination blossoms into a savory-sweet and inviting dish.
Usually, beef pares comes with garlic fried rice and a small bowl of the beef broth, but you can use steamed rice or alternatives as you wish.
As a pho lover and being really into recipes with anise, I cannot get enough of beef pares.
A little Street Food History
The history of beef pares can be traced back to the mid-20th century and beef pares is believed to have originated from the “tapsilogan,” a type of eatery in the Philippines that serves various “silog” dishes, which typically consist of a meat dish (such as tapa, tocino, or longganisa) served with garlic fried rice and a fried egg (“itlog”).
Vendors took notice of this dish and began setting up stalls or push carts along busy streets, serving this hearty and satisfying meal to hungry workers and passersby. It quickly gained popularity as a street food.
Beef pares gained a loyal following due to its affordability, delicious taste, and comforting nature.
Many people, especially those with limited resources, found solace in this simple yet flavorful dish.
Over time, beef pares became a staple in Filipino cuisine, and its popularity spread beyond the streets to restaurants and homes across the country.
It is often enjoyed as a satisfying and comforting meal, especially during colder months…and don’t forget the “BER” months (September-December)!
Everyone and Kid Friendly
Today, beef pares remains a beloved dish in the Philippines, enjoyed by people of all ages.
It has also gained recognition internationally, with Filipino restaurants around the world including it on their menus, allowing people from different cultures to experience the unique flavors of this fragrant and toothsome dish.
Whether enjoyed as a quick street food or elevated to a restaurant specialty, beef pares continues to bring people together. Satisfy your cravings with its tender beef, aromatic broth, and perfect pairings of rice and soup.
What is star anise?
Star anise is a main component that distinguishes beef pares.
It’s a spice that is widely used in various cuisines around the world, including in Asian, Middle Eastern, and Indian dishes. It is derived from the fruit of Illicium verum, a small evergreen tree native to China and Vietnam.
Star anise gets its name from its distinct star-shaped appearance.
It consists of dark brown woody pods with eight points, each containing a shiny brown seed.
The flavor profile of star anise is characterized by its sweet, and licorice-like taste, with hints of warmth and spice.
Its aroma is highly aromatic and fragrant, adding depth and complexity to dishes.
Star anise is often found in dishes like pho, mulled wine, and Chinese five-spice powder.
Aside from its culinary uses, star anise is also valued for its potential health benefits. It has been traditionally used in herbal medicine for its supposed antibacterial, antifungal, and anti-inflammatory properties.
Beef Pares INGREDIENTS
See the recipe card below to see amounts for each ingredients and use the selector to choose how many people you are serving. This is a great recipe for large groups so you can make this in a small or larger amount as you wish.
- Tri Tip or Brisket– Choose cuts with fat to add flavor and richness to the broth. Tri tip is delicious and cost less than brisket.
- Garlic – fresh and smashed and minced to release garlic juices
- Yellow Onion – sliced chunky for flavoring the broth
- Ginger – Use fresh ginger, sliced.
- Whole Black Peppercorns
- Bay Leaves
- Fish Sauce
- Star Anise
- Brown Sugar
- Soy Sauce
- Oil – Needed to brown and sear the seasonings and meat before adding water.
- Water
- Vegetable Broth or Beef Broth – Add this for flavor boosting and replaces extra salt
- Cornstarch – (OPTIONAL) I like this to add a little thickness to the sauce when making the beef pares. You only need a very small amount.
- Scallions – garnish
EQUIPMENT
- cutting board
- chef’s knife
- stock pot
- long metal tongs
- skimmer
- wire mesh strainer
- soup ladle
- mixing spoon
- deep wall sauté pan or wok
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HOW TO MAKE Filipino Beef Pares
To make beef pares, follow these steps:
Instructions:
- Heat a large pot on high flame. Add oil when the pot is hot.
- Add the beef cubes to the pot and sear till browned on all sides.
- Make space in the pot. Lower the flame. Add the garlic, onions, and ginger and sauté until fragrant. Do not burn.
- Add fish sauce all over the meat. Mix everything.
- Add the peppercorns and brown sugar. Mix.
- Add in the soy sauce. Mix.
- Pour in the water, broth, bay leaves, and star anise. Give it a gentle stir to combine.
- Bring the mixture to a quick boil, then reduce the heat to low. Cover the pot and let it low simmer for 3 hours, until the beef is fork-tender.
- Once the beef is tender, taste the broth and season with salt and pepper according to your taste preference. Personally, I do not add extra salt as there are already salt elements added to the recipe.
- Now that the beef is tender and done, heat your sauté pan and add some beef with broth into this separate pan. Heat and add cornstarch slurry. This will thicken the sauce. The beef pares is now done and ready to serve!
- To serve, ladle the broth, over a mesh strainer, into bowls. Put the beef pares with thickened sauce into it’s own bowl and garnish with chopped scallions. Serve with a third side of garlic fried rice, but simple steamed rice works perfectly well.
Enjoy this homemade beef pares recipe!
Can I make beef pares in the slow cooker?
Yes, you can definitely make beef pares in a slow cooker. It’s a convenient method that allows you to set it and forget it until the beef is tender and infused with all the delicious flavors of the pares sauce. To make beef pares in a slow cooker, simply follow these steps:
- Prepare your beef and pares sauce ingredients as usual.
- Place the beef, along with the pares sauce ingredients, into the slow cooker.
- Set the slow cooker to low heat and cook for 6-8 hours, or until the beef is tender and easily shreds with a fork.
- Once the beef is cooked, you can adjust the seasoning of the sauce to taste, if necessary.
- Serve the beef pares over steamed rice, garnished with chopped green onions or fried garlic, and enjoy your flavorful and tender beef pares!
Making beef pares in a slow cooker allows the flavors to meld together beautifully and results in incredibly tender beef that’s perfect for soaking up with rice. It’s a convenient and fuss-free way to enjoy this delicious Filipino dish.
NOTES
- Use fresh garlic.
- Don’t forget your star anise.
- Allow time, and go low and slow to tenderize the beef.
- Do not overcook. Serve once the beef is tender and ready to eat.
- Cornstarch slurry is just a little cornstarch (1 tbsp) and cold water (2 tbsps), 1 to 2 ratio. It’s optional, but it really makes the beef pares velvety and smooth. It is nice for coating the rice.
Add-Ins and Variations
Once you master this “pares recipe” have fun with doing the same method to other proteins of your choice.
- Try making this with chicken thighs.
- Make it spicy and add some chilies.
- Add more vegetables and add some bok choy or shiitake mushrooms.
How to Serve Beef Pares
Simply, “pares” means to pair so the more traditional way to serve this special dish is to do the following:
- Remove the broth with a ladle and over a wire mesh strainer, pour into a separate bowl and serve as the side soup. This way the broth is clear and smooth.
- Remove the tender beef with thickened sauce, and serve in its own plate. (You can sauté the beef with a little cornstarch slurry to thicken the sauce so it coats rice well. It only needs a very little amount and just be very slightly thickened, just a touch.)
- In another plate, serve the garlic fried rice (sinangag) or steaming rice.
If you prefer, simply serving the beef with sauce, and with rice on the side is quite enough for a spectacularly comforting and satisfying meal.
Questions
Is beef pares gluten free?
It can be made with a gluten free option of use gluten-free soy sauce.
Can I store leftovers?
Yes. Store leftovers in a glass container in the refrigerator for the next two days. You can make Filipino garlic fried rice (sinangag ) with the leftover rice. You can also freeze the leftovers in an airtight, sealed food safe bag or container.
What are the best cuts of beef for beef pares?
The best cuts of beef for beef pares are typically those with a good balance of meat and connective tissue, which tenderizes and adds flavor during the long cooking process.
Some ideal cuts include brisket, chuck roast, or beef shank. These cuts have enough marbling and collagen to result in tender and flavorful beef when simmered in the pares sauce.
Additionally, using bone-in cuts like beef shank can add extra depth of flavor to the dish. Ultimately, choose a cut that is well-suited for slow cooking and will become melt-in-your-mouth tender after simmering in the pares sauce.
So Tender and Aromatic Beef Pares
Equipment
- 1 stock pot
- 1 skimmer skim the soup
- 1 soup ladle
- 1 mixing spoon
- 1 deep wall sauté pan
- 1 wire mesh strainer pour broth over to make the soup clear
Ingredients
- 2-3 lbs Tri Tip or brisket with lots of marbling; cut into big chunks
- 1½ tbsp Neutral Oil
- 2½ tbsp Garlic fresh and smash and mince
- 1 whole Yellow Onion chop
- 1½ tbsp Ginger minced
- 1 tbsp Whole Black Peppercorns
- 1 tbsp Fish Sauce
- ¼ cup Golden Brown Sugar
- ½ cup Soy Sauce
- 3½ cups Water add enough so meat is submerged
- 3½ cups Vegetable or Beef Broth add enough so meat is submerged
- 3 pieces Bay Leaves
- 4 pieces Star Anise 4 large pieces or 6 small pieces
- ¾ tbsp Cornstarch add with a little cold water for a slurry to thicken the sauce (1:2 ratio cornstarch to water)
- Green Scallions sliced and use as a garnish
Garlic Fried Rice (optional side dish)
- 2 tbsp Oil
- 2 tbsp Garlic minced; fried in the oil and then remove
- 2 cups Leftover Rice
- salt to taste
Instructions
- Heat a large pot on high flame. Add oil when the pot is hot. Add the beef cubes with your long metal tongs to the pot and sear till browned on all sides.Use the tongs to turn the meat to ensure all sides are seared.2-3 lbs Tri Tip, 1½ tbsp Neutral Oil
- Make space in the pot, lower flame, and add the garlic, ginger, and onions. Sauté until fragrant. Do not burn.2½ tbsp Garlic, 1½ tbsp Ginger, 1 whole Yellow Onion
- Add fish sauce all over the meat. Mix everything.1 tbsp Fish Sauce
- Add the peppercorns, brown sugar, and soy sauce. Mix.1 tbsp Whole Black Peppercorns, ¼ cup Golden Brown Sugar, ½ cup Soy Sauce
- Pour in the water and broth.Add the bay leaves, and star anise. Give it a gentle stir to combine. Bring the mixture to a quick boil, then reduce the heat to low. Cover the pot and let it low simmer for 3 hours, until the beef is fork-tender. Use your skimmer to skim the top of the broth from time to time.3½ cups Water, 3½ cups Vegetable or Beef Broth, 3 pieces Bay Leaves, 4 pieces Star Anise
Completing the Beef Pares
- Now that the beef is tender and done, heat your sauté pan and add the beef with a few cups broth into this separate pan.
- Add the cornstarch slurry. Bring to a boil for one minute. This will thicken the sauce. Just make it very slightly thicker in order for it to be saucy and good to coat the rice.Ladle this into your serving plate and garnish with sliced scallions on the top.The beef pares is now done and ready to serve!¾ tbsp Cornstarch, Green Scallions
Serve the Side of Broth Soup
- Take a ladle of the fresh made soup from the stock pot, and pour it over a wire mesh strainer, into a small bowl. Serve as a side bowl of soup. It's now clear and smooth, ready for sipping.
Serve the Garlic Rice
- You can choose steamed rice, but if you make garlic rice as a side, it's easy.Fry the garlic in oil. Low flame so you don't burn the garlic.2 tbsp Oil, 2 tbsp Garlic
- Remove the garlic bits.
- Add the leftover rice and toss until grains are separated and heated. Season with salt. Toss well. Add back the garlic bits and toss and mix very well. Serve.2 cups Leftover Rice, salt
Notes
- Serve with the beef pares as mentioned, with a slight thickened sauce in its own plate. Serve garlic fried rice in another plate. Serve the broth in a small bowl.
- Serve the beef pares with the sauce slightly thickened and just with plain rice on the side.
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