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Beef Pares

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Beef Pares
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My first taste of beef pares happened around 5 years ago. It was not love at first bite. Probably because of the fact that the pares we had was not that good. Fast forward 2 years, 2011: my love affair with pares started. My brother introduced me to this Pares House in Retiro, Quezon City for a bowl of pares, fried rice and bulalo. I tried beef pares from other eateries: the ambulant vendor along Pasong Tamo, the Jollijeep version with noodles and the pares place in the public market in our town in Bulacan but all of their fare pales in comparison with the Retiro version.
Here is my version of the beef pares. I checked online for recipes and found one in panlasangpinoy.com and just tweaked the ingredients and preparation a bit.
Ingredient and Portion
1 kilo beef, cubed (flank or camto)
2 beef cubes
2 pieces star anise
1 liter of water
2 bulbs garlic, minced
1 large onion, sliced
ginger
1 tablespoon cooking oil
1/2 cup soy sauce
1/4 cup washed sugar (segunda)
ground black pepper
salt and pepper to taste
scallions, chopped (for topping)
Method
Wash the beef and place in a pressure cooker with a liter of water, if desired add more for soup. Add a tablespoon of salt and crack the two pieces of star anise. Boil for about 30 minutes or more, depending on the tenderness desired. As soon as done, drain the meat and set aside. Heat a tablespoon of cooking oil and saute the garlic first and set aside some for toppings for the fried rice. Add ginger and sliced onions. Add the beef and add ground black pepper to taste. Saute for three minutes more. Add the beef cubes, a cup of beef stock and half a cup of soy sauce. Simmer some more and add the sugar. Stir once in a while and simmer until the sauce gets a bit thick. Adjust the sweetness and saltiness according to taste.
Tips
Serve with fried rice topped with fried garlic and top the pares with sliced scallions. Try it with calamansi, chili oil and soy sauce dip.
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