Flavor-Packed Filipino Beef Pares

A polished take on a Filipino classic, Flavor-Packed Filipino Beef Pares greets the table with a glossy, mahogany braise and a perfume of star anise and garlic. This refined version emphasizes silky, fall-apart beef and a balanced, slightly sweet soy sauce jus. For more inspiration for weeknight menus, see our easy dinner ideas to pair with this dish.

Why Make This Recipe

• Effortless Yet Elegant: Slow braising delivers deep, concentrated flavor with minimal hands-on time.
• Minimal Ingredients: Pantry-friendly staples build a complex, layered jus.
• Impressive Flavor: The interplay of toasted aromatics, caramelized soy, and warm spices elevates the familiar into something restaurant-ready.

This version refines texture and sauce clarity—rendering fat for silkiness and reducing the braising liquid to an intensely flavored glaze.

Ingredients

Base

• 2 lb (900 g) beef chuck, cut into 1½–2 inch cubes (well-marbled for tenderness).
• 1 large yellow onion, thinly sliced.
• 6 cloves garlic, smashed.
• 2-inch piece ginger, lightly crushed.

Sauce & Seasoning

• 1/2 cup (120 ml) low-sodium soy sauce.
• 3 cups (720 ml) beef broth (hot, preferably homemade or low-sodium).
• 2 tbsp brown sugar, packed (adjust to taste).
• 3 whole star anise.
• 1 tsp black peppercorns, cracked.
• 1 tbsp fish sauce (optional, for umami).
• 2 tbsp vegetable oil for searing.
• 1 tbsp toasted sesame oil (finish).

Topping & Garnish

• 1/2 cup fried garlic (store-bought or homemade), crispy.
• 2 scallions, finely sliced.
• Pickled cucumber or atchara for contrast.

Precision notes: bring broth to a simmer before adding; pat beef dry for a proper sear; scallions finely sliced on a bias.

How to Make Flavor-Packed Filipino Beef Pares:

1. Pat the beef dry and season lightly with salt and cracked pepper. Heat oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering. Sear beef in batches until deeply browned on all sides—look for a mahogany crust. (Mini-tip: don’t crowd the pan; use high heat to build flavor.)
2. Remove seared beef and reduce heat to medium. Add onion, garlic, and ginger; sweat until translucent and aromatic, about 3–4 minutes. The pan should smell sweet and slightly toasted.
3. Return beef to the pot. Sprinkle brown sugar over meat and let it caramelize briefly, watching for a nutty scent and deep amber color. Deglaze the pan with a splash of the hot beef broth to lift fond—this captures concentrated flavor. (Mini-tip: use a wooden spoon to scrape the browned bits.)
4. Add remaining broth, soy sauce, star anise, and cracked peppercorns. Bring to a gentle simmer, then cover and braise on low heat for 2–2½ hours, or until the beef is tender and easily shredded with a fork. The liquid should reduce slowly without boiling.
5. When beef is fork-tender, remove the lid and increase heat to reduce the braising liquid to a glossy, slightly syrupy jus—this concentrates flavor and thickens texture. Taste and adjust with fish sauce or a pinch more sugar if needed.
6. Finish with a drizzle of toasted sesame oil for perfume and fold in sliced scallions for freshness. The sauce should cling to the beef with a satiny sheen. (Mini-tip: strain and skim fat for a cleaner presentation if desired.)

How to Serve Flavor-Packed Filipino Beef Pares

Plate a nest of steamed jasmine rice or garlic fried rice, spooning several pieces of beef and generous sauce over the top so the rice soaks the jus. Garnish with crispy fried garlic, sliced scallions, and a small ramekin of pickled vegetables alongside to cut the richness. For a contemporary touch, serve in shallow bowls with microgreens and a few drops of citrus oil.

How to Store Flavor-Packed Filipino Beef Pares

Cool uncovered at room temperature no longer than one hour, then transfer to airtight containers. Refrigerate for up to 4 days. To preserve texture and flavor, reheat gently over low heat on the stovetop with a splash of water or broth to loosen the sauce—avoid high heat that can tighten proteins. Freeze in portions for up to 3 months; thaw overnight in the refrigerator before reheating.

Tips to Make Flavor-Packed Filipino Beef Pares

• Sear in batches: ensure an even, deep crust that builds the braise’s flavor foundation.
• Skim fat during reduction for a refined sauce with a clean finish.
• Use star anise sparingly—its aroma is potent and should perfume, not overpower.
• Rest the dish briefly off heat before serving so the jus becomes silkier and coats the meat.

Incorporate a stir-fry technique learned in recipes like beef and broccoli techniques when pan-searing for perfect caramelization.

Variation (if any):

• Coconut-Braised Twist: swap half the beef broth for coconut milk late in the braise for a creamier, tropical note.
• Short Ribs: substitute beef short ribs for a luxurious, gelatin-rich texture.
• Presentation upgrade: serve in shallow white bowls with a quenelle of mashed cassava or garlic purée for a refined contrast.

FAQs:

What cut of beef is best for pares?

Well-marbled chuck or beef short ribs work best; they render fat and become tender during long, gentle braising.

Can I make this in a slow cooker?

Yes—sear first, then transfer to a slow cooker with the sauce and aromatics. Cook on low for 6–8 hours until fork-tender, then reduce the liquid on the stovetop for a glossy finish.

How do I prevent the sauce from becoming too salty?

Use low-sodium broth and add soy sauce gradually, tasting as you reduce. Balance with brown sugar or a splash of acid (rice vinegar) if it becomes overly saline.

Is there a vegetarian alternative?

Swap beef for king oyster mushrooms or seared tempeh and use vegetable broth with soy and toasted sesame oil for a similar profile.

Conclusion

Flavor-Packed Filipino Beef Pares refines familiar comforts into an elegant, pantry-forward braise—rich, aromatic, and balanced with bright, textural accents. The method focuses on layering: a deep sear, careful deglazing, and a patient reduction that yields a glossy jus and melt-in-your-mouth beef. If a coconut-tinged variation interests you, explore a related braised approach at Coconut Braised Beef – So Much Food. Share your plating ideas or alterations in the comments, and consider posting a photo to social media. How would you make this dish your own?

Flavor-Packed Filipino Beef Pares

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: chef-ava
• Total Time: 165 minutes
• Yield: 4 servings 1x
• Diet: Beef

Print Recipe

Description

A refined take on the Filipino classic, this dish features silky, fall-apart beef in a slightly sweet soy sauce jus, enhanced by star anise and garlic.

---

Ingredients

Scale 1x2x3x

• 2 lb (900 g) beef chuck, cut into 1½–2 inch cubes
• 1 large yellow onion, thinly sliced
• 6 cloves garlic, smashed
• 2-inch piece ginger, lightly crushed
• 1/2 cup (120 ml) low-sodium soy sauce
• 3 cups (720 ml) beef broth (hot)
• 2 tbsp brown sugar, packed
• 3 whole star anise
• 1 tsp black peppercorns, cracked
• 1 tbsp fish sauce (optional)
• 2 tbsp vegetable oil for searing
• 1 tbsp toasted sesame oil
• 1/2 cup fried garlic, crispy
• 2 scallions, finely sliced
• Pickled cucumber or atchara for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pat the beef dry and season lightly with salt and cracked pepper. Heat oil in a Dutch oven over medium-high heat until shimmering. Sear beef in batches until deeply browned on all sides.
2. Remove seared beef and reduce heat. Add onion, garlic, and ginger; sweat until translucent, about 3–4 minutes.
3. Return beef to pot, sprinkle brown sugar, and caramelize briefly. Deglaze with a splash of hot beef broth.
4. Add remaining broth, soy sauce, star anise, and cracked peppercorns. Simmer, then braise on low heat for 2–2½ hours.
5. Once tender, remove lid and reduce the liquid to a glossy jus. Taste and adjust seasoning if necessary.
6. Finish with toasted sesame oil and fold in sliced scallions.

Notes

Serve with jasmine rice or garlic fried rice and garnish with crispy garlic and scallions. Store leftovers airtight in the fridge for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 150 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Filipino

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 80mg