7 Cheap Spices That Make Beef Pares Taste Expensive

Beef Pares is a classic Filipino braised beef dish commonly served with garlic fried rice and a separate bowl of clear beef broth, making it a full and satisfying meal at street-side eateries and carinderias.

Comfort food defines this dish through tender beef, savory sauce, warming aromas, and a filling nature built on humble pantry staples.

Affordable spices play a major role in transforming this modest preparation into something that feels polished, layered, and restaurant-worthy without raising the budget.

Without further ado, let us begin.

Spice #1 – Star Anise

Dried star anise pods with a warm brown color — Star anise adds a sweet licorice like aroma to broths, braises, and spice blends

Our favorite spice you can use for beef pares is star anise. Star anise, which acts as a core spice in traditional Beef Pares, delivers a sweet-warm aroma paired with a gentle licorice scent that defines the dish.

Street-style pares relies on this spice to create an instantly recognizable fragrance as the beef slowly braises.

Controlled use allows star anise to perfume the sauce without dominating it, giving the dish a refined character that feels intentional rather than heavy.

Proper handling of star anise makes a noticeable difference, especially during long simmering stages, as shown in a few key practices:

Whole pods release aroma gradually during slow cooking
One to two pieces usually provide enough fragrance for an entire pot
Extended simmering allows the sweetness to soften the savory soy-based sauces

Careful timing keeps star anise present yet balanced, helping modest ingredients produce a polished final result.

Spice #2 – Bay Leaves

Basket filled with dried bay leaves — Bay leaves release subtle herbal flavor during slow cooking and are removed before serving

Bay leaves appear often in homemade Beef Pares and simmered beef broth to introduce subtle herbal notes that build slowly over time.

Gentle infusion during long cooking allows bay leaves to support other flavors instead of overpowering them.

Balanced seasoning depends on restraint, since bay leaves work best as a background element rather than a dominant note.

Proper use becomes clear during preparation when attention is paid to placement and removal:

Leaves added early allow herbal tones to infuse evenly
Removal before serving prevents bitterness
Pairing with star anise creates a layered aromatic base

Thoughtful use of bay leaves gives the sauce and broth a composed, well-rounded profile without additional cost.

Spice #3 – Whole Black Peppercorns

Bowl of whole black peppercorns on a wooden surface — Freshly ground black pepper has more aroma and heat than pre ground pepper

Next, whole black peppercorns bring earthy warmth and mild heat to many traditional Beef Pares recipes. Freshly cracked peppercorns release essential oils more effectively than pre-ground versions, especially during extended braising.

Improved extraction results in a fuller mouthfeel and lingering warmth that complements the sweetness of the sauce.

Texture and aroma benefit greatly when peppercorns are handled with care during cooking:

Light cracking opens the peppercorn surface
Slow heat pulls spice oils into the sauce
Even distribution avoids sharp heat spikes

Measured use helps maintain balance while giving the dish structure and depth.

Spice #4 – Ginger

Whole ginger root with ground ginger and cinnamon sticks — Ginger adds warmth and gentle heat to both savory dishes and desserts

Ginger frequently appears in sautéed aromatics for both the beef and accompanying broth, serving as a balancing element against fatty cuts.

Fresh ginger cuts through heaviness while supporting savory and sweet components already present.

Clean warmth enhances soy sauce and sugar without masking them, giving the sauce clarity and lift.

Preparation choices play a role in how ginger behaves during cooking:

Thin slices provide gentle warmth
Minced ginger intensifies aroma
Early sautéing mellows sharp edges

Intentional preparation allows ginger to brighten the dish rather than compete with other seasonings.

Spice #5 – Five-Spice Powder

Assorted spices including star anise, cinnamon, and ground powders on a plate — Five spice powder balances sweet, savory, bitter, sour, and spicy flavors

Five-spice powder appears in some Filipino Beef Pares versions alongside star anise and bay leaves, adding complexity with very little effort. Sweet, warm, and lightly minty notes help tie together savory soy sauce and the gentle sweetness already present in the dish.

Balanced seasoning allows five-spice to act as a quiet supporting element rather than a dominant flavor.

Careful measurement matters since this seasoning carries multiple spices in one mix.

Controlled use keeps flavors cohesive and polished instead of heavy.

Effective results come through a few practical choices made during cooking:

Pinch-sized amounts prevent overpowering other aromatics
Late-stage seasoning keeps fragrant notes intact
Pairing with soy sauce sharpens contrast between sweet and savory

Subtle use creates a layered taste profile often associated with more involved cooking, even though preparation remains simple and affordable.

Spice #6 – Garlic, Toasted or Roasted

Roasted garlic heads and cloves on a wooden cutting board — Roasting garlic mellows its sharpness and brings out a sweet, nutty flavor

Garlic serves an essential role in both sinangag and braised beef preparations tied to Beef Pares. Repeated use across the meal creates continuity between rice, sauce, and broth. Toasted or roasted garlic introduces a nutty aroma and deeper umami compared to raw cloves, adding warmth without harshness.

Texture and fragrance improve further when garlic appears as a finishing element rather than only an aromatic base.

Preparation method influences both taste and appearance, especially during final plating:

Slow toasting avoids bitterness and uneven browning
Crispy garlic adds contrast against tender beef
Scallion pairing brings freshness and visual balance

Layered garlic use strengthens aroma, texture, and mouthfeel across the entire meal, giving Beef Pares a more complete and thoughtfully prepared character.

Spice #7 – Ground Black Pepper or Chili Flakes

Wooden spoons filled with black peppercorns, ground pepper, and red chili flakes

Finally, using ground black pepper or chili flakes works well as finishing spices added close to serving time. Sharp heat sharpens sweet and savory notes already present in the sauce.

Chili flakes introduce controlled heat that adds energy without overwhelming the dish.

Final seasoning choices allow flexibility depending on preference:

Light sprinkling maintains balance
Chili flakes add visual contrast
Fresh grinding boosts aroma instantly

Final touches give Beef Pares a restaurant-quality edge at minimal cost.

How These Spices Amplify Beef Pares Flavors

Soy sauce, sugar, ginger, garlic, and star anise form the classic foundation of Beef Pares, creating a balance of salty, sweet, and aromatic notes that define the dish. Supporting spices build on that base and allow flavors to unfold gradually during slow cooking rather than hitting all at once.

Timing and restraint shape the final taste more than ingredient cost, allowing simple components to work harder together.

Layered seasoning becomes noticeable as the beef braises and the sauce thickens.

Sweetness, heat, herbal tones, and earthy notes support one another rather than competing. Star anise softens the saltiness of soy sauce, sugar balances spice, ginger cuts heaviness, and pepper adds structure. Bay leaves and five-spice quietly connect these elements, keeping the sauce cohesive.

Careful spacing of spices also prevents overpowering any single note. Long simmering mellows sharp edges and allows oils and aromas to settle evenly into the beef and sauce.

Thoughtful seasoning turns humble street food into a dish that feels intentional, layered, and satisfying, all while relying on affordable pantry staples already common in many kitchens.

The Bottom Line

Beef Pares does not require costly components to taste polished and satisfying.

Smart use of affordable spices creates depth, balance, and aroma that rival more elaborate preparations.

Experimenting with these seasonings helps unlock the fullest potential in every pot of Beef Pares prepared at home.