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A White Bowl Filled with Tender Beef Pares in A Rich, Savory Sauce, Garnished with Chopped Green Onions

Beef Pares Recipe

Craving comfort food that warms the heart and fills the soul? Let me share one of my all-time favorite dishes: Beef Pares.
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Prep Time 15 minutes
Cook Time 2 hours
Course Main Course
Cuisine Filipino
Servings 4
Calories 550 kcal

Equipment

  • Large pot or deep skillet
  • Mixing bowls
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and chopping board

Ingredients
  

For the Beef Marinade

  • 1 kg beef brisket or chuck, cubed
  • ¼ cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp calamansi juice (or lemon juice)
  • 3 cloves garlic, minced
  • 1 tsp ground black pepper

For the Braise

  • 1 tbsp cooking oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp ginger, julienned
  • 2 cups water or beef stock
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp sugar (adjust to taste)
  • 1 star anise
  • 1 cinnamon stick (optional, for added depth)
  • 1 tsp cornstarch mixed with 2 tbsp water (for thickening)

For the Garlic Fried Rice

  • 3 cups day-old rice
  • 2 tbsp oil
  • 6 cloves garlic, minced
  • Pinch of salt

Instructions
 

  • Marinate the Beef
    In a large bowl, mix soy sauce, oyster sauce, calamansi juice, minced garlic, and black pepper.
    Add the cubed beef and toss to coat evenly.
    Cover and refrigerate for at least 30 minutes (overnight for best flavor).
    A Glass Bowl Filled with Raw Cubed Beef, Surrounded by Small Bowls of Sliced Ginger, Chopped Onions
  • Sear the Beef
    Heat 1 tbsp cooking oil in a large pot over medium heat.
    Add the marinated beef cubes and sear them until lightly browned on all sides.
    Remove the beef and set aside.
  • Sauté the Aromatics
    In the same pot, add garlic, onions, and ginger. Sauté until fragrant and softened.
    Chopped Onions, Garlic, and Spices Are Being Sautéed in A Pot with A Wooden Spoon on The Stove
  • Braise the Beef
    Return the seared beef to the pot.
    Pour in water or beef stock, soy sauce, oyster sauce, sugar, star anise, and cinnamon stick.
    Bring to a boil, then lower the heat and simmer for 1.5–2 hours, stirring occasionally, until the beef is fork-tender.
  • Thicken the Sauce
    Once the beef is tender, add the cornstarch slurry and stir until the sauce thickens into a glossy glaze.
    Taste and adjust sugar or seasoning if needed.
    A Person Pours a Dark Sauce Into a Pot of Simmering Beef, Ginger, and Onions While Stirring with A Spoon
  • Make the Garlic Fried Rice
    Heat 2 tbsp oil in a pan over medium heat.
    Add minced garlic and sauté until golden brown and crispy. Remove a small portion of garlic for topping later.
    Add the day-old rice and mix well, ensuring the grains are coated in garlic oil.
    Season with a pinch of salt and stir-fry until heated through.
    Cooked Rice Is Being Stir-Fried with Crispy Garlic and Seasonings in A Wok Using a Wooden Spatula
  • Serve and Enjoy
    Plate the Beef Pares with a generous serving of garlic fried rice.
    Sprinkle crispy garlic bits on top for extra flavor.
    For the full experience, serve with a side of clear beef broth or a light vegetable soup.
    Garnish with chopped green onions or a wedge of calamansi/lemon for added freshness.
    A Plate of Garlic Fried Rice Sits Next to A Bowl of Beef Pares as A Ladle Pours Extra Sauce Over the Beef

Video

Notes

Cooking Tips

  • Choose the right beef: Brisket or chuck has the perfect balance of fat and lean meat for a juicy, flavorful dish.
  • Low and slow is key: The longer it simmers, the more tender and flavorful the beef becomes.
  • Balance the sweetness: Adjust the sugar to your taste—some prefer it a little sweeter, while others like it more savory.
  • Make extra: Beef Pares tastes even better the next day as the flavors deepen overnight!
Keyword Beef Pares, Comfort Food, Easy Dinner, Filipino Cuisine, Garlic Rice, Slow Cooked Beef