Spice Level – If you enjoy a little heat in your meals, this recipe leans on the milder side. To give it a fiery touch, you can stir in some chili garlic sauce or sliced fresh chilies for that extra kick.
Sweetness Level – Traditional Beef Pares is known for its rich, sweet-savory flavor. Expect a noticeable sweetness in the sauce and meat. You can easily adjust the level of brown sugar to suit your taste—add less for balance or more for that signature sweetness.
Cooked Rice – Day-old rice works best for the fried rice portion of this dish. Refrigerate leftover rice overnight; its drier texture fries up beautifully, giving you perfectly separated, flavorful grains.
Beef Shank – If beef shank isn’t available, brisket or short ribs make excellent substitutes, delivering the same tenderness and depth. For a meat-free alternative, tofu can also be used to create a lighter yet flavorful pares variation.
Brown Sugar – Brown sugar gives the dish its signature sweet and slightly caramelized undertone. However, honey or maple syrup can be great alternatives if you prefer a different kind of natural sweetness.
Beef Pares Recipe
A flavorful Filipino favorite, Beef Pares combines tender beef simmered in a rich, savory-sweet sauce with fragrant garlic fried rice and crispy chicharon bulaklak for a meal that’s hearty, aromatic, and deeply satisfying. Every bite delivers the perfect blend of comfort and bold flavor.
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Servings: 6
Calories: 680kcal
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.
Notes
Nutrition
Calories: 680kcal