Beef Pares Recipe
A classic Filipino comfort dish, Beef Pares is the perfect harmony of sweet, savory, and aromatic flavors. Tender beef shank bathed in a thick, flavorful sauce is served alongside golden garlic fried rice and crispy chicharon bulaklak for a combination that’s both hearty and indulgent. This beloved trio, often enjoyed from humble roadside eateries to home kitchens, transforms simple ingredients into a rich, soul-warming meal that satisfies every craving.
Ingredient Breakdown
At the heart of this dish is the beef shank—its collagen-rich texture ensures tenderness and depth when simmered slowly. The combination of soy sauce and oyster sauce forms the umami base of the stew, while brown sugar adds a gentle sweetness that balances the saltiness. Star anise and minced ginger introduce a subtle spice and warmth, complementing the richness of the sauce. Garlic plays a crucial role throughout—used to season the beef, flavor the oil, and infuse the fried rice with its aromatic charm.
The supporting elements complete the meal beautifully. The fried rice, cooked in garlic oil and seasoned with soy sauce, provides a fragrant backdrop that pairs perfectly with the saucy beef. Meanwhile, the chicharon bulaklak—pork ruffle fat fried to a crisp—adds crunch and savoriness, giving this dish an irresistible contrast of textures.
Step-by-Step Preparation Guide
The preparation begins with the chicharon bulaklak, a process that requires patience but rewards you with the perfect crunch. The pork ruffle fat is first boiled with salt and bay leaves until tender, allowing the fat to render and create its own oil. Once the water evaporates, it’s fried slowly in its natural oil until beautifully golden and crisp.
Next comes the toasted garlic, a simple yet essential component that ties the dish together. The garlic is cooked slowly as the oil heats, turning into fragrant golden bits that infuse the oil with deep flavor. This garlic oil becomes the foundation for both the fried rice and the beef stew, ensuring each bite carries a whisper of its aroma.
For the fried rice, day-old rice is best—its drier texture allows it to fry beautifully without clumping. Stir-fried in garlic oil and seasoned with soy sauce and salt, each grain absorbs the flavors, while a sprinkle of toasted garlic provides both texture and aroma.
The star of the dish, the beef pares, begins with pressure-cooked beef shank simmered until tender. The beef is then sautéed with ginger and garlic, absorbing the flavors before soy sauce, oyster sauce, and star anise are added. A hint of brown sugar and beef powder enhances the sauce’s complexity, while a cornstarch slurry thickens it into a glossy, luxurious glaze that coats every piece of meat.
Finally, everything comes together: a serving of saucy beef topped with garlic, a side of golden fried rice, and crispy chicharon bulaklak. Garnished with chopped green onions, it’s a comforting meal that balances richness, fragrance, and crunch in perfect harmony.
Recipe Tips & Frequently Asked Questions
Use beef shank or brisket for the best flavor and tenderness. Cuts with connective tissue yield a richer broth and velvety texture once slow-cooked.
Don’t rush the simmering process. Allow the sauce to reduce naturally—it develops a deeper, more concentrated flavor.
Fry the garlic over low heat. Gentle cooking ensures even browning and prevents bitterness.
Add cornstarch gradually. Pour in small increments while stirring to keep the sauce smooth and glossy.
Let the chicharon rest after frying. Resting allows excess oil to drain, keeping it crisp longer.
Can I use another cut of beef?
Yes, brisket, short ribs, or beef chuck are excellent alternatives for slow cooking.
Do I need a pressure cooker?
It’s convenient but optional. A traditional simmer will deliver equally tender results—just extend the cooking time.
Can I prepare the chicharon ahead?
Absolutely. Store it in an airtight container once cooled to maintain its crunch.
How do I thicken the sauce without cornstarch?
Simmer uncovered until the liquid naturally reduces to a rich consistency.
What to Serve With This Recipe
Beef Pares is best enjoyed as a complete set, but you can take it further with a few accompaniments. A small bowl of spiced vinegar or chili oil adds heat and acidity, cutting through the beef’s richness. A side of clear beef broth or bone soup is a traditional pairing, turning the meal into a “pares” experience reminiscent of Filipino eateries. To lighten the plate, serve with atchara (pickled green papaya) or a cucumber salad—the freshness balances the deep flavors. For beverages, calamansi juice, iced tea, or a cold soda complement the savory-sweet profile beautifully.
Creative Variations
For those who enjoy a little heat, add chili flakes or chopped fresh chilies to the beef sauce for a spicy kick. Substitute brown sugar with honey for a smoother, subtler sweetness. A drizzle of sesame oil or a sprinkle of crushed peanuts can introduce nutty undertones to the sauce. Alternatively, transform the dish into “pares mami” by serving the beef and broth over egg noodles for a heartwarming noodle soup twist.
Beef Pares is more than just a meal—it’s a celebration of flavor and texture that captures the essence of Filipino comfort food. The tender, saucy beef paired with garlicky fried rice and crispy chicharon bulaklak creates a dining experience that’s rich, aromatic, and utterly satisfying. Each component brings its own charm, coming together in a dish that’s best enjoyed shared—with laughter, stories, and plenty of extra rice.
Ingredients
4 lbs. beef shank, cut into large cubes
2 quarts water
½ cup soy sauce
2 tablespoons oyster sauce
¾ cup brown sugar
5 thumbs ginger, minced
10 cloves garlic, minced
5 pieces star anise
1 tablespoon beef powder
3 tablespoons cornstarch
Salt and pepper, to taste
Fried Rice Ingredients:
5 cups cooked rice (preferably day-old)
½ cup cooking oil
2 heads garlic, minced
2 tablespoons soy sauce
1 teaspoon salt
Chicharon Bulaklak Ingredients:
2 lbs. pork ruffle fat
1 quart water
5 dried bay leaves
2 tablespoons salt
Instructions
Begin with the chicharon bulaklak. Rinse the pork ruffle fat thoroughly under running water, removing any impurities. Rub it generously with salt and place it in a deep cooking pot. Add water and bay leaves, then cover and bring to a boil. Once it starts boiling, lower the heat to medium and continue simmering until the water completely evaporates and the fat turns tender. When only oil remains, discard the bay leaves and continue frying the ruffle fat in its own rendered oil until it becomes golden and crisp. Set aside to drain on paper towels.
Prepare the toasted garlic next. Pour the cooking oil into a pan, then add the minced garlic before turning on the heat to medium. Allow the garlic to cook slowly as the oil warms, stirring occasionally to prevent burning. Once it reaches a golden brown hue and releases a nutty aroma, strain out the garlic, reserving both the crisp garlic bits and the flavorful garlic oil for later use.
For the fried rice, heat ¼ cup of the garlic oil in a large wok or skillet. Add half of the cooked rice and stir-fry for a minute to break up any clumps. Add the remaining rice and continue to stir-fry for about 3 minutes, ensuring everything heats evenly. Pour in the soy sauce, tossing until each grain is coated with color and flavor. Season with salt and mix in a spoonful of the toasted garlic for added aroma. Transfer to a serving bowl and keep warm.
Now, prepare the beef pares. Combine the beef shank and water in a pressure cooker, ensuring the beef is fully submerged. Secure the lid and cook under pressure for about 12 minutes, or until the meat turns tender. Carefully release the pressure and set the beef along with its broth aside.
In a wide pot, heat the remaining garlic oil over medium flame. Sauté the minced ginger for about 2 minutes, then add the garlic and continue cooking until fragrant. Pour in the cooked beef and its broth, followed by soy sauce, oyster sauce, and star anise. Cover and bring the mixture to a gentle boil, then reduce the heat and simmer for 20 minutes to allow the flavors to meld. Stir in the brown sugar and beef powder, adjusting to your taste preference.
In a small bowl, dissolve cornstarch in ½ cup of water and pour this slurry into the pot while stirring continuously. Cook until the sauce thickens to a glossy, savory glaze that coats the beef beautifully.
To serve, arrange the beef pares in a deep bowl, spooning the rich sauce over it. Plate the garlic fried rice beside it and serve the crispy chicharon bulaklak on the side. Garnish with toasted garlic and a sprinkle of chopped green onions. Serve warm and enjoy the comforting, aromatic flavors of this Filipino classic.
Beef Pares Recipe
Ingredients
- 4 lbs. beef shank cut into large cubes
- 2 quarts water
- ½ cup soy sauce
- 2 tablespoons oyster sauce
- ¾ cup brown sugar
- 5 thumbs ginger minced
- 10 cloves garlic minced
- 5 pieces star anise
- 1 tablespoon beef powder
- 3 tablespoons cornstarch
- Salt and pepper to taste
Fried Rice Ingredients:
- 5 cups cooked rice preferably day-old
- ½ cup cooking oil
- 2 heads garlic minced
- 2 tablespoons soy sauce
- 1 teaspoon salt
Chicharon Bulaklak Ingredients:
- 2 lbs. pork ruffle fat
- 1 quart water
- 5 dried bay leaves
- 2 tablespoons salt
Instructions
- Begin with the chicharon bulaklak. Rinse the pork ruffle fat thoroughly under running water, removing any impurities. Rub it generously with salt and place it in a deep cooking pot. Add water and bay leaves, then cover and bring to a boil. Once it starts boiling, lower the heat to medium and continue simmering until the water completely evaporates and the fat turns tender. When only oil remains, discard the bay leaves and continue frying the ruffle fat in its own rendered oil until it becomes golden and crisp. Set aside to drain on paper towels.
- Prepare the toasted garlic next. Pour the cooking oil into a pan, then add the minced garlic before turning on the heat to medium. Allow the garlic to cook slowly as the oil warms, stirring occasionally to prevent burning. Once it reaches a golden brown hue and releases a nutty aroma, strain out the garlic, reserving both the crisp garlic bits and the flavorful garlic oil for later use.
- For the fried rice, heat ¼ cup of the garlic oil in a large wok or skillet. Add half of the cooked rice and stir-fry for a minute to break up any clumps. Add the remaining rice and continue to stir-fry for about 3 minutes, ensuring everything heats evenly. Pour in the soy sauce, tossing until each grain is coated with color and flavor. Season with salt and mix in a spoonful of the toasted garlic for added aroma. Transfer to a serving bowl and keep warm.
- Now, prepare the beef pares. Combine the beef shank and water in a pressure cooker, ensuring the beef is fully submerged. Secure the lid and cook under pressure for about 12 minutes, or until the meat turns tender. Carefully release the pressure and set the beef along with its broth aside.
- In a wide pot, heat the remaining garlic oil over medium flame. Sauté the minced ginger for about 2 minutes, then add the garlic and continue cooking until fragrant. Pour in the cooked beef and its broth, followed by soy sauce, oyster sauce, and star anise. Cover and bring the mixture to a gentle boil, then reduce the heat and simmer for 20 minutes to allow the flavors to meld. Stir in the brown sugar and beef powder, adjusting to your taste preference.
- In a small bowl, dissolve cornstarch in ½ cup of water and pour this slurry into the pot while stirring continuously. Cook until the sauce thickens to a glossy, savory glaze that coats the beef beautifully.
- To serve, arrange the beef pares in a deep bowl, spooning the rich sauce over it. Plate the garlic fried rice beside it and serve the crispy chicharon bulaklak on the side. Garnish with toasted garlic and a sprinkle of chopped green onions. Serve warm and enjoy the comforting, aromatic flavors of this Filipino classic.