What cut of beef is best for pares?

Beef brisket is traditional for pares because it becomes tender and flavorful after long, slow cooking. You can also use shank or short ribs for a similar result.

How do I make the sauce thicker?

Simmer the broth uncovered for the last 20–30 minutes to let it reduce naturally, or mix 1 tsp cornstarch with 2 tsp water and stir it in to thicken.

Can I cook beef pares in a pressure cooker?

Yes! Cooking in a pressure cooker reduces the time to about 40–50 minutes while still achieving tender beef and rich flavors.

What’s the best side dish for pares?

Beef pares is best served with garlic fried rice and a clear beef broth soup on the side. Some also add chili oil or pickled vegetables for extra flavor.

Can I store leftovers?

Yes, pares keeps well in the fridge for up to 3 days or can be frozen for up to 2 months. Reheat gently on the stove and adjust seasoning if needed.

Beef Pares

Name: Beef Pares
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6
Ingredients: 1 kg beef brisket (cut into cubes); 2 tbsp garlic (minced); 1 large white onion (sliced); 2 tsp ginger (sliced); 3 pcs bay leaves; 0.5 tsp five-spice powder; 0.33 tsp whole black pepper; 80 ml soy sauce; 40 ml coconut vinegar; 4 tbsp dark brown sugar; 1 liter water; fish sauce (to taste)

Beef pares is a slow-simmered Filipino beef dish that leans into a savory-sweet broth, soft brisket, and all the comfort that comes with serving it over garlic rice. The sauce is rich but approachable, which is why it turns up so often in home kitchens and roadside pares spots alike.

The long cooking time is what makes the dish work. The beef needs enough time to soften, and the broth needs time for the soy sauce, spices, sugar, and aromatics to settle into something rounded rather than sharp.

It is especially good for make-ahead cooking because the flavor holds well overnight. If you are planning a Sunday lunch or a batch-cooked freezer meal, pares is a strong option.

What Helps Beef Pares Taste Full

Five-spice, ginger, onion, and soy sauce create most of the backbone here, but the sweetness matters too. Pares should taste savory first, then gently sweet on the finish, not sugary.

Brisket is ideal because it can handle the long simmer without drying out. If you use another cut, aim for something with enough connective tissue to turn tender over time.

Serving And Storage Notes

Serve beef pares with garlic rice, chopped spring onions, and a light broth if you like a more classic pares setup. A little chili oil or calamansi can help cut the richness.

Leftovers keep well in the fridge and usually taste better the next day. Reheat gently and adjust with a splash of water if the sauce has reduced too far.