Beef Pares (Braised Beef)

90 minutes 4 servings Asian

Beef Pares is a beloved Filipino comfort food that combines tender braised beef with a sweet and savory sauce, traditionally served with garlic fried rice. The name "pares" (pronounced pah-res) means "pair" in Filipino, referring to the classic pairing of the beef and rice.

This dish originated from the streets of Manila and has become a staple in Filipino cuisine. The beef is slow-cooked until fork-tender, then served in a rich sauce infused with star anise, cinnamon, and other aromatic spices that give it a distinctive flavor profile that's both familiar and unique.

Ingredients

2 lbs (900g) beef brisket or chuck, cut into 2-inch cubes
2 tablespoons vegetable oil
1 large onion, diced
6 cloves garlic, minced
2-inch piece ginger, sliced
3 star anise
1 cinnamon stick
1/4 cup (60ml) soy sauce
3 tablespoons brown sugar
2 tablespoons oyster sauce
4 cups (950ml) beef broth
2 tablespoons cornstarch (mixed with 2 tablespoons water)
Salt and pepper to taste
Sliced green onions for garnish

For the Garlic Fried Rice:

4 cups cooked white rice (preferably day-old)
4 tablespoons vegetable oil
8 cloves garlic, minced
2 tablespoons soy sauce
Salt to taste

Equipment Needed

Large Dutch oven or heavy-bottomed pot
Large wok or skillet for the rice
Cutting board
Chef's knife
Measuring cups and spoons
Wooden spoon
Small bowl for cornstarch slurry
Serving bowls

Instructions

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Working in batches, brown the beef cubes on all sides, about 3-4 minutes per batch. Transfer the browned beef to a plate.
In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sliced ginger, and cook for another minute until fragrant.
Return the beef to the pot. Add the star anise, cinnamon stick, soy sauce, brown sugar, oyster sauce, and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is very tender.
Once the beef is tender, remove the star anise and cinnamon stick. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly stir the slurry into the simmering beef mixture to thicken the sauce. Cook for another 2-3 minutes until the sauce has thickened. Season with salt and pepper to taste.
While the beef is in its final cooking stage, prepare the garlic fried rice. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and cook until golden brown and fragrant, about 1-2 minutes.
Add the cooked rice to the wok, breaking up any clumps with a wooden spoon. Stir-fry for 3-4 minutes until the rice is heated through. Add the soy sauce and continue to stir-fry for another 2 minutes. Season with salt to taste.
To serve, place a portion of garlic fried rice on one side of a plate or bowl. Ladle the beef pares and sauce on the other side. Garnish with sliced green onions.

Chef's Tips

For the Best Results

For more tender beef, you can marinate the cubed beef in a mixture of soy sauce, minced garlic, and a bit of sugar for at least 30 minutes before browning.
Using day-old rice for the garlic fried rice will give you the best texture, as fresh rice tends to be too moist and can become mushy.
Don't rush the simmering process. The longer and slower you cook the beef, the more tender it will become.

Variations

For a spicier version, add 1-2 chopped bird's eye chilies or a teaspoon of chili flakes to the beef while it's simmering.
Some versions of beef pares include chopped carrots and potatoes added during the last 30 minutes of cooking.
For a more authentic Filipino experience, serve with a side of clear beef soup (beef broth with some chopped green onions).