How to cook beef Pares a famous street food now in the Philippines

How to cook Beef Pares a famous street food now in the Philippines

The beef pares are cubed beef briskets cooked with spices and tenderized to perfection. It’s not just beef that you can add here, you can also add lechon kawali and chicharon bulaklak which is called “overload pares” which is now very popular street food here in the Philippines. Just the aroma of this dish and the is enticing.

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How to cook beef pares

1. First soak the beef in water for about 10-15 minutes, before boiling to remove blood and impurities and give you a clearer broth.
2. Put water in the cooking pot or pressure cooker and boil the beef. However, there will stiil be brown foamy sediments that will float to the surface as the beef boils. You can skim them off if you want your broth to be very clear. Add the onion, peppercorn, and salt. Cover and let it cook until the mea is tender.
3. Check the water level when the beef are boiling, If it is a little low add more because you will need it for the broth. And add beef knorr cubes.
4. Remove the meat from the broth Cut it into smaller cubes. Set aside.
5. Season the broth if necessary and add toasted garlic and chopped spring onion. This soup will be served later.
6. In a seperate pan, Heat oil then saute onion, garlic, and ginger until soft.
7. Add the beef and cook until the edges are lightly browned. Pour soy sauce, stra anise, bay leaves, brown sugar. Stir it.
8. Add 2 cups of beef broth and the cornstarch slurry. Cover and let it simmer for about 15-20 minutes or until the meat is tender.
9. Divide into serving bowls, top with some roasted garlic and chopped spring onion. Serve with fried garlic rice and a bowl of soup.

beef pares ingredients

For the beef soup.

• 1 kilo beef (brisket/shank/cubes)
• 8-10 cups water
• 1 medium size onion (quartered)
• 1 tablespoon peppercorn
• 2 tablespoons fish sauce
• 2 tablespoons toasted garlic
• spring onion (chopped)

For the beef stew.

• 2 tablespoons oil
• 1 medium onion (chopped)
• 1 thumb ginger
• 4 cloves garlic (minced)
• 1/4 cup soy sauce
• 3-4 pieces star-anise
• 3 pieces bay leaves
• 2-3 tablespoons brown sugar (adjust if needed)
• 1/4 teaspoon ground pepper
• 1 table spoon cornstarch dissolved in 1/2 cup water
• spring onion for garnish

If you are going to use lechon kawali and chicharon bulaklak, the same procedure is used to make the broth, but the lechon kawali and chicharon bulaklak need to be deep fried so that it becomes crispy when placed in the soup of pares.

Those are the ingredients and procedure on how to cook Beef Pares. you will love it too when you taste it 🙂