📝 About This Recipe
Beef Pares is a beloved Filipino street food classic that translates to 'pairs,' referring to the soul-satisfying marriage of tender braised beef, fragrant garlic fried rice, and a clear, warming broth. This dish features beef brisket slow-cooked in a signature soy-anise glaze, offering a complex balance of savory, sweet, and aromatic notes. It is the quintessential Filipino comfort meal, perfect for a hearty breakfast or a late-night recovery feast.
🥗 Ingredients
The Beef Braise
- 1 kg Beef Brisket or Chuck (cut into 1-inch cubes)
- 3-4 pieces Star Anise (whole)
- 1/2 cup Soy Sauce (Filipino brand preferred for authenticity)
- 1/2 cup Brown Sugar (packed)
- 2 tablespoons Ginger (minced)
- 5 cloves Garlic (minced)
- 1 medium Onion (chopped)
- 6 cups Beef Broth (divided use)
- 1 tablespoon Cornstarch (slurried with 2 tbsp water)
Sinangag (Garlic Rice)
- 4 cups Day-old White Rice (cold, grains separated)
- 8 cloves Garlic (finely minced)
- 3 tablespoons Cooking Oil (neutral oil like canola)
- 1 teaspoon Salt (to taste)
Garnish and Sides
- 1/4 cup Green Onions (thinly sliced)
- 2 tablespoons Toasted Garlic (for topping)
- 3-4 pieces Calamansi or Lime (cut into wedges)
- 2 tablespoons Chili Garlic Oil (optional, for serving)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, sear the beef cubes in batches over medium-high heat until browned on all sides. Remove beef and set aside.
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2
In the same pot, sauté the onions, ginger, and garlic until fragrant and softened, about 3-4 minutes.
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3
Return the beef to the pot. Add the soy sauce, brown sugar, star anise, and 4 cups of the beef broth. Bring to a boil.
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4
Lower the heat to a simmer. Cover and cook for 1.5 to 2 hours, or until the beef is fork-tender. If using a pressure cooker, this takes 35-45 minutes.
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5
While the beef simmers, prepare the soup. Take the remaining 2 cups of beef broth, season with a pinch of salt and pepper, and keep warm in a separate small saucepan. This clear broth is served on the side.
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6
Once the beef is tender, remove the star anise pieces. Stir in the cornstarch slurry and simmer for another 5 minutes until the sauce thickens into a glossy glaze.
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7
To make the Garlic Rice: Heat oil in a large wok or skillet over medium heat. Add the minced garlic and fry until golden brown and crispy, but not burnt.
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8
Add the cold rice to the wok. Increase heat to high and toss constantly, breaking up any clumps, until the rice is heated through and well-coated in garlic oil (about 5-7 minutes).
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9
Season the rice with salt to taste and remove from heat.
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10
Assemble the dish: Place a generous mound of garlic rice on a plate. Serve the braised beef in a small bowl next to the rice, and the clear soup in a separate small bowl.
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11
Garnish the beef with toasted garlic and sliced green onions. Serve immediately with calamansi and chili garlic oil on the side.
💡 Chef's Tips
For the most authentic flavor, use beef brisket with a bit of fat; the fat renders into the sauce, creating a rich mouthfeel. Always use day-old, cold rice for the Sinangag to ensure the grains stay separate and don't become mushy. Don't skip the star anise; it is the signature aromatic that defines the Pares flavor profile. If the sauce becomes too salty, add a splash of water or more broth; if not sweet enough, adjust with a tablespoon of honey or sugar. To save time, you can use a pressure cooker or Instant Pot for the beef, which reduces the cooking time to under an hour.
🍽️ Serving Suggestions
Serve with a side of spicy chili-garlic oil for those who enjoy a bit of heat. A cold glass of Sago't Gulaman (Filipino brown sugar drink) perfectly complements the salty-sweet beef. Provide extra calamansi wedges to squeeze over the beef to cut through the richness. Add a side of 'Atchara' (pickled papaya) for a bright, acidic crunch. For a true street-style experience, serve the broth piping hot with a few chopped scallions floating on top.