This beef pares recipe is about patience and love, transforming simple brisket into a sticky, melt-in-your-mouth masterpiece that fills your kitchen with the sweet aroma of star anise.
We have already traveled the culinary world exploring flavors in our guide to 10 Iconic Beef Stew Styles: The Global Map. Now, it is time to focus on a dish that defines comfort food in the streets of Manila.
You might find countless versions of this dish online, but I promise you something different here. Recipes may look alike, but they are never quite the same as when I share them with you.
📝 Recipe Snapshot
- Prep Time: 20 min
- Cook Time: 2 hrs 30 min (Stovetop) / 45 min (Instant Pot)
- Resting Time: 15 min
- Total Time: ~ 3 hrs
- Yield: 6 Hearty Servings
📊 Nutrition Check (Per Serving – Meat & Sauce):
Around 14g of Carbs and 9g of Sugar (due to the glaze), Loaded with 32g of Protein to keep you satisfied.
Table of Contents
Why We Love Authentic Beef Pares
When we talk about Filipino Beef Pares, we are celebrating a dish that balances sweet and salty notes perfectly. It has captured the hearts of food lovers because it offers a deeply satisfying experience that feels both exotic and like home.
Understanding the “Pair” Concept
The name literally translates to “pair” because you cannot have the meat without its partner. In my kitchen, serving this braised beef pares without a heaping mound of garlic fried rice is considered a culinary crime.
The Retiro Street Legacy
Legends say the original recipe was perfected in the roadside stalls of Retiro Street in Manila decades ago. I spent years tweaking my own version to capture that authentic street food spirit where simple ingredients create magic.
Texture is King: The Melt-in-Your-Mouth Feel
The true secret lies in how the connective tissues break down into soft gelatin after hours of simmering. Achieving that sticky texture is what makes a bowl of beef pares memorable and distinct from any other stew you have tasted.
Essential Ingredients for Beef Pares
Before we start cooking, we need to gather high-quality components to build our flavor base. While this dish shares similarities with a classic Beef Brisket Stew, the specific blend of Asian aromatics sets it apart completely.
The Complete Grocery List
2 lbs Beef Brisket or Beef Shank, cut into cubes
4 cups Beef Beef Broth or Water
1/4 cup Soy Sauce
1/4 cup Oyster Sauce
1/2 cup Dark Brown Sugar
3 pieces Star Anise (Whole)
1 thumb-sized Ginger, sliced
1 whole Garlic head, minced
1 medium Onion, chopped
2 tbsp Cornstarch dissolved in 1/4 cup water
Salt and Black Pepper to taste
Chopped Green Onions and Fried Garlic for garnish
Selecting the Right Cuts of Beef
I always recommend buying a cut with a good layer of fat and tendon attached, like brisket or beef shank. The fat renders down slowly during the braise to keep the meat moist, which is essential for that melt-in-your-mouth experience we cherish.
Grandpa’s Ingredient Secrets
My secret weapon is using whole star anise rather than powder to infuse a subtle sweetness without overpowering the savory broth. Also, using dark brown sugar adds a molasses depth that truly elevates the flavor profile of your beef pares to a professional level.
Grandpa’s Guide to Cooking Beef Pares
Now comes the fun part where we transform raw ingredients into a masterpiece. Whether you use a traditional heavy pot or a modern pressure cooker, the goal of this Filipino Beef Pares recipe remains the same: creating tender meat swimming in a rich sauce.
Step-by-Step Cooking Instructions
- Heat oil in a large pot over medium-high heat. Sear the beef cubes in batches until browned on all sides, then set them aside.
- In the same pot, sauté the ginger, garlic, and onions until they are soft and fragrant.
- Return the beef to the pot and pour in the water (or beef broth), soy sauce, and star anise.
- Bring to a boil, then lower the heat to a simmer. Cover and cook for 2 to 3 hours (or 40 minutes in a pressure cooker) until the meat is tender.
- Add the brown sugar and season with salt and pepper to taste.
- Pour in the cornstarch slurry slowly while stirring. Simmer for another 2 minutes until the sauce thickens to your liking.
Grandpa’s Cooking Tips for Success
Always remember to skim off the brown foam that rises to the top during the first boil to keep your flavor clean and pure. I also suggest letting the stew rest for ten minutes after cooking to let the meat absorb the savory juices of the beef pares fully before serving.
🌡️ Internal Temp Guide:
- Target Texture: We aim for “Fork Tender”, usually around 203°F (95°C) where collagen melts.
- Visual Check: The meat should slide off a fork with zero resistance.
- Grandpa’s Note: Don’t fear overcooking the brisket; undercooking is the real enemy here!
Achieving the Sticky Sauce
The signature stickiness comes from patience and a good cornstarch slurry added at the very end. You want the sauce to cling to the back of a spoon, coating the beef pares beautifully without becoming gloopy or overly gelatinous.
Variations to Spice Up Your Meal
Cooking is about experimentation and making a dish your own. While the classic Filipino Beef Pares is my personal favorite, there are several ways to tweak this recipe to suit your taste buds or dietary needs.
The Spicy “Kanto” Style
If you love heat, add a generous spoonful of chili garlic oil right before serving. This spicy kick cuts through the richness of the fat and transforms the sweet gravy of the beef pares into something exciting and bold.
Using Chicken or Pork
You do not always have to use red meat for this dish. Chicken thighs or pork belly work wonderfully with this anise-flavored sauce base if you want a quicker weeknight dinner option that is also lighter on the wallet.
Pares Mami (Noodle Soup Version)
Instead of serving it with rice, try pouring the meat and plenty of extra broth over fresh egg noodles. This version turns the thick stew into a comforting noodle soup that highlights the incredible versatility of our beef pares recipe.
Serving and Storing Your Beef Pares
Presentation is just as important as preparation for this dish. We are not just serving a stew; we are presenting a complete meal experience that mimics the comforting style of a Beef Brisket Stew but with a distinct Asian flair.
Making the Garlic Fried Rice
Transform your leftover cold rice by stir-frying it with plenty of minced golden garlic and a pinch of salt. The aromatic, crunchy garlic bits provide the perfect texture contrast to the soft braised meat of your beef pares.
Don’t Forget the Clear Soup
In authentic establishments, you are always served a small bowl of hot broth on the side to cleanse your palate. I simply reserve a cup of the beef boiling liquid before adding the soy sauce and sugar, then season it lightly with salt and green onions for that true beef pares experience.
Storage and Reheating Tips
This dish tastes even better the next day as the flavors have more time to meld together in the fridge. Store it in an airtight container for up to three days and gently reheat it on the stove, adding a splash of water if the sauce has become too thick.
🍽️ What to Serve With This?
- Carbs: Essential Garlic Fried Rice (Sinangag) is non-negotiable here.
- Greens: Steamed Bok Choy or a side of Pickled Papaya (Atchara) to balance the richness.
- Drink: A cold glass of Calamansi Juice or Iced Lemon Tea cuts through the savory, sticky sauce perfectly.
Common Mistakes to Avoid
I have seen many people ruin a perfectly good pot of meat by rushing the process or ignoring simple rules. Making a great Beef Brisket Stew requires attention to detail, and there are a few specific traps you must steer clear of to ensure your dinner is a success.
Rushing the Cooking Process
Never try to speed up the braising by cranking up the heat to a boil. High heat causes the muscle fibers to seize up and toughen, which completely destroys the tender texture we want to achieve in our beef pares recipe.
Overusing the Star Anise
Be very careful not to add too many pieces of star anise or leave them in the pot for too long after cooking. This spice is potent and can easily make your dish taste like bitter medicine or licorice rather than the balanced beef pares we are aiming for.
Skipping the Browning Step
Do not be tempted to throw raw meat directly into the liquid without searing it first. Browning the beef creates a fond at the bottom of the pot that adds a deep, caramelized richness that boiling alone simply cannot reproduce.
A Final Blessing of Simple Comfort
I believe that serving this beef pares is one of the most honest ways to say “I care about you” to your family. It has been a privilege to guide you from the technical braising basics to this soul-satisfying meal that warms you from the inside out.
The Flavor Spark: My Final Secret
After decades behind the stove: I know that the magic lies in the balance. I used to tell my apprentices that this beef pares is like a good relationship because the sweet sauce needs the salty broth to be complete. This recipe is not just about braising meat: it is about finding harmony between strong flavors and realizing they are truly better together.
From My World to Your Table
I am so proud that you are bringing this piece of heritage into your own kitchen. My hope is that the smell of star anise lingering in your home creates a memory that your children will cherish forever. Your table is now a place where humble ingredients become a feast: and I wish you a home filled with laughter: full bellies: and sticky rice.
Now: the best table in town is the one you are sitting at. From my urban home to yours: savor every spoonful and share the love. Happy cooking.
Grandpa Chef’s Quick Answers (FAQ)
I receive many messages from home cooks asking about the nuances of making Filipino Beef Pares perfectly. Here are my honest answers to help you master this dish without stress.
What makes it different from regular stew?
The main difference lies in the spices and the sweetness level. While Western stews rely on herbs like thyme or rosemary, we use star anise, ginger, and brown sugar to create that signature aromatic profile that defines authentic beef pares locally.
Can I use chuck roast instead of brisket?
Absolutely, chuck roast creates a fantastic result because it has enough marbling to stay moist. Just like any Beef Brisket Stew, the key is choosing a cut that has plenty of connective tissue to thicken the sauce naturally as it cooks.
How do I make the beef tender?
Patience is your best ingredient here. You must simmer the meat on low heat for at least two hours to break down the fibers. If you rush it with high heat, your beef pares will turn out tough and chewy instead of melting in your mouth.
What does it taste like compared to American stew?
It is significantly sweeter and more savory due to the soy sauce and sugar combination. Think of it as a rich, umami-packed gravy that pairs perfectly with bland rice, whereas American stew is often more herbaceous and relies on vegetables for flavor.
Perfect Beef Pares Recipe at Home
Ingredients
Method
- Heat oil in a large pot over medium-high heat. Sear the beef cubes in batches until browned on all sides, then set them aside.
- In the same pot, sauté the ginger, garlic, and onions until they are soft and fragrant.
- Return the beef to the pot and pour in the water (or beef broth), soy sauce, and star anise.
- Bring to a boil, then lower the heat to a simmer. Cover and cook for 2 to 3 hours (or 40 minutes in a pressure cooker) until the meat is tender.
- Add the brown sugar and season with salt and pepper to taste.
- Pour in the cornstarch slurry slowly while stirring. Simmer for another 2 minutes until the sauce thickens to your liking.
- Full step-by-step with tips is explained clearly in the article.