Beef Pares (Tender Filipino Braised Beef)
This is a Filipino classic comfort food known for its rich, savory-sweet flavors, making it the perfect hearty and easy-to-prepare dish.
Servings: 8 people
Calories: 537kcal
Equipment
- 1 dutch oven or large pot
Ingredients
- 2½ lb Beef (usually a cut like chuck, brisket, or short ribs) cubed
- 1 large onion, chopped
- 1 head garlic, minced
- 2 thumb-sized ginger, sliced
- 5 cups beef stock you used to soften meat
- 4 pcs star anise
- 1 pc cinnamon stick or ½ teaspoon poweder
- 1 pc beef bouillon or 1 teaspoon beef powder
- 2 pcs bay leaves
- 2 tablespoon oyster sauce
- ½ cup soy sauce
- ½ cup brown sugar
- 1 teaspoon pepper
- 1 teaspoon sesame oil
- 2 tablespoon oil for sauteing
- 1 tablespoon cornstarch with 2 tablespoon of water
- 8 cups water add more as needed. It should be enough to cover the meat as it soften/ simmer.
Instructions
- Pre-soften the Beef (Optional): If using an Instant Pot, add the beef and enough water to cover. Cook on high pressure for 30-40 minutes until the beef is tender. Set aside the broth and beef. Skip this step if you prefer to cook on the stovetop.2½ lb Beef (usually a cut like chuck, brisket, or short ribs), 8 cups water
- Sauté the Aromatics: Heat oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant and softened.1 large onion, chopped, 1 head garlic, minced, 2 tablespoon oil for sauteing, 2 thumb-sized ginger, sliced
- Add Beef and Spices: Toss in the pre-softened beef (or raw beef if cooking on the stovetop) and season with soy sauce, oyster sauce, star anise, cinnamon stick, bay leaf, and beef bouillon. Stir well to coat the beef with the spices.2½ lb Beef (usually a cut like chuck, brisket, or short ribs), 4 pcs star anise, 1 pc cinnamon stick or ½ teaspoon poweder, 1 pc beef bouillon or 1 teaspoon beef powder, 2 pcs bay leaves, ½ cup soy sauce, 2 tablespoon oyster sauce
- Simmer: Pour in beef stock and bring the mixture to a simmer. If cooking raw beef, simmer for 1-2 hours until the beef is tender. If pre-softened, simmer for about 20 minutes to allow the flavors to meld.5 cups beef stock you used to soften meat
- Make Cornstarch Slurry for Thickening: In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Stir it into the beef mixture and continue to simmer until the sauce thickens.1 tablespoon cornstarch
- Adjust the Flavor: Stir in brown sugar and season with pepper to taste. Adjust saltiness by adding more soy sauce or sugar to balance the sweetness.½ cup brown sugar, 1 teaspoon pepper
- Finish with Sesame Oil: Stir in sesame oil for a nutty finish, then remove the star anise, cinnamon stick, and bay leaf.1 teaspoon sesame oil
- Serve: Serve the beef over hot rice and garnish with chopped green onions for a delicious, aromatic meal.
Notes
- Pre-soften the beef in an Instant Pot (30–40 min on high pressure) to cut stovetop time significantly. Let it natural release for 10–15 minutes.
- After cooking, let the beef cool so the fat solidifies on the surface — then skim it off easily with a spoon. This keeps the broth clean and not greasy.
- Simmer gently, don't boil. A rolling boil makes the broth cloudy and greasy. Low and slow wins.
- If the sauce is too thin, stir in a cornstarch slurry while it's gently bubbling.
- Blanch/rinse the beef first to remove impurities and keep the broth clear.
- Remove star anise, cinnamon stick, and bay leaves before serving.
- Tastes even better the next day — great for making ahead.
- Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
- Serve with garlic fried rice (sinangag), a fried egg, and a side of the clear broth — the classic "pares" trio.
- For the garlic rice, use day-old cold rice so the grains stay separate and get crispy.
Nutrition
Calories: 537kcal | Carbohydrates: 32g | Protein: 14.2g | Fat: 42g | Saturated Fat: 6.3g | Cholesterol: 28mg | Sodium: 812mg | Potassium: 461mg | Fiber: 11g | Sugar: 7.2g | Calcium: 236mg | Iron: 12mg
