Learn the secret tips to the perfect flavor of Filipino Beef Pares

                by Joost Nusselder | Updated:  June 4, 2021

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After a long day, nothing beats the aroma of a homemade meal, and that’s exactly what Beef Pares does to one’s senses.

The mixture of ginger, pares sauce, and beef stock is enough to calm down one’s nerves after a busy day.

This is how you make the ultimate beef pares.

Filipino beef pares recipe

Beef Pares preparation and tips

Filipino beef pares recipe tips

Moutwatering Filipino Beef Pares

Joost Nusselder
Usually sold in “Pares” restaurants and the nearby carinderia, this Beef Pares recipe is made of any part of beef, but mainly brisket, soy sauce, sugar, heaps of garlic, lemon juice and cornstarch (optional, as in many carinderias, the pares more on the thinner side) for its body.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine Filipino
Servings 5 people
Calories 635 kcal


  • 3 lbs beef brisket diced in 1-inch cubes
  • 1 onion diced
  • 6 cloves garlic minced
  • 2 tbsp ginger minced finely
  • ¼ cup soy sauce
  • ¼ cup oyster sauce
  • ¼ cup brown sugar
  • 4 pcs star anise
  • 4 tbsp vegetable oil
  • salt and pepper
  • cups beef broth


  • cup roasted garlic
  • 6 green onions diced

Beef broth on the side

  • 5 cups beef broth (or if you have the time make your own from the beef brisket first but you should do this in advance)


  • In a deep pot, heat the oil over medium heat and add the ginger, garlic, and onions. Season with salt and pepper and saute until softened for about 2 minutes.
    Saute ginger garlic and onions
  • Add the beef and season with salt and pepper. Cook until slightly browned before adding the soy sauce and oyster sauce. Stir and mix and cook for another 2-3 minutes.
    Add soy sauce and oyster sauce to beef pares
  • Add the broth and bring the pot to a boil. Once boiling, add the sugar and star anise and lower the heat to medium-low. Simmer for about 2 hours until the beef is very tender. Keep adding water if necessary.
  • If using a pressure cooker, cook for about 30-40 minutes and check if the beef is tender. Add more water if necessary.
  • Check for flavor and serve hot with a sprinkling of roasted garlic and diced green onions.
  • Now serve the dish with the extra beef broth and garlic fried rice, each in a separate bowl. Also a little secret: add a few drops of the beef stew sauce in the bowl with the beef broth to make it even more delicious and match the flavor of the main dish.
    Beef pares with broth and white rice



Calories: 635kcalCarbohydrates: 21gProtein: 63gFat: 32gSaturated Fat: 17gCholesterol: 169mgSodium: 2528mgPotassium: 1284mgFiber: 1gSugar: 12gVitamin A: 148IUVitamin C: 9mgCalcium: 94mgIron: 7mg
Keyword Beef, Pares
Tried this recipe?Let us know how it was!

This Beef Pares recipe, though having simple ingredients, is a slow cooker, in that you need to cook the beef for quite a long period of time.

With this in mind, you can either let the meat simmer for 2 hours or use a pressure cooker to cut the time to 30 minutes.

I’d recommend you use a pressure cooker to make it a meal that’s easy to whip up. The soup, on the other hand, is already easy to prepare since you’re just going to use beef broth.

Usually sold in “Pares” restaurants and the nearby carinderia, this Beef Pares recipe can be made of any part of beef you have, but mainly it’s made using brisket.

Soy sauce, sugar, heaps of garlic, and you could try some lemon juice all give it its flavor and body, and even cornstarch (which is optional, and I like to skip that as many carinderias do, where the pares is more on the thinner side).

The sweet sauce of Beef Pares is also part of its great taste. The dish is then partnered with garlic fried rice and beef broth, which is the reason why the dish is called pares or “pairs”.

Check out this delicious beef mechado Filipino style recipe as well

Filipino beef pares dish

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Again, there are variations to this Pares recipe as you can use steamed rice instead of garlic fried rice, serving this as breakfast instead of dinner, then adding the optional cornstarch for more thickness.

The chopped green onions can be added as a garnish or can be included in the mix while cooking.

Also, since you already have a beef broth on the side, you can choose to make the dish with less broth. Just experiment a bit.

I hope you’ll enjoy this as much as I do and if you like beef recipes, check out this Filipino Bulalo Recipe with beef shank and cabbage.

I think you’ll enjoy that one as well and it’s a real comfort food.

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.