How to Cook Beef Pares

by Serena Styles

Use a fresh cut of meat for the best-tasting beef pares.

Luka Mohar/iStock/Getty Images

Beef pares is a common Filipino street food consisting of stewed beef brisket. Beef pares is served with a simple beef stock soup and often a bed of steamed white rice to soak up its sauce. The aroma of beef pares is powerful and sweet due to the star anise and ginger used in the recipe. Its flavor is rich and meaty with mild vegetable undertones, reflecting the white and green onion in the dish. Approximately three hours is required to cook beef pares. This recipe yields six servings.

Pour 4 cups water into the large pot and place it over high heat. Bring the water to a boil and add the beef bouillon. Stir the water until the bouillon dissolves into it, making beef stock.

Place the beef brisket into the boiling beef stock and reduce the heat to medium. Cover the large pot and allow the brisket to boil for two hours.

Remove the brisket from the large pot and allow it to cool for 20 minutes. Cut the brisket into bite-sized cubes and set them aside. Reserve the beef stock in the large pot.

Pour the vegetable oil into a large skillet and place it over medium heat. Add the gingerroot, garlic and white onion to the skillet and stir them for five minutes. Add the brisket cubes to the skillet and stir them for three minutes.

Season the contents of the skillet with 1 cup of the reserved beef stock, the soy sauce, pepper, star anise and sugar. Stir the contents of the skillet to blend them. Cover the skillet and allow its contents to simmer for 15 minutes.

Sprinkle the green onions over the top of the contents of the skillet and serve the beef pares while hot. Dish the remaining reserved beef stock into bowls to serve alongside the beef pares.


  • Allow leftover beef pares to cool to room temperature before refrigerating and consume them within 48 hours.

    In lieu of the water and bouillon, you may use 4 cups of beef stock.


  • "Filipino Cookbook"; Miki Garcia and Luca Invernizzi Tettoni; 2010
  • "The Philippine Cookbook"; Reynaldo G. Alejandro; 1985

Photo Credits

  • Luka Mohar/iStock/Getty Images