Beef pares

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Beef pares

Just like Manang Kusinera who gets nostalgic over beef pares, I occasionally think about the times I’ve enjoyed steaming bowls of rice and tender boiled beef topped with lots of toasted garlic and chopped onion leaves. Pares, literally “pair”, means the combination of rice and beef. In Philippine eateries, the customer may opt to enjoy his beef with noodles instead of rice. What characterizes the beef pares from other beef-and-rice or beef-and-noodle dishes is the very tender meat. Cuts with lots of litid (ligaments) are used to achieve a texture that is tender and sticky at the same time. Brisket and shanks are ideal for making beef pares.

I have to say that I have yet to come across a recipe for beef pares. This is my version.

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August 13, 2005  Print This Post   
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Comments

11 Responses to “Beef pares”
  1. roen says:
    March 16, 2007 at 12:06 pm

    :smile: Thanks for the recipe. god bless

    Reply
  2. orlee says:
    March 22, 2007 at 12:50 am

    ill try this one much easier,thnx.inform you if ill like it

    Reply
  3. John says:
    July 17, 2007 at 3:05 pm

    nice recipe
    almost similar to korean beef stew

    Reply
  4. kat says:
    February 7, 2008 at 4:19 pm

    This is a very simple recipe with simple ingredients, i’ll sure try this one!Thanks for sharing :)

    Reply
  5. terence joe says:
    March 25, 2008 at 7:30 am

    thanks for the recipe… ^__^ god bless..

    Reply
  6. at0y says:
    June 13, 2008 at 12:33 pm

    thanks for the recipe..im looking for this for many years and mnth kc favorite ko pares lalo n pag malambot yun meat n sarap nun sauce…looking forward n ko pra magluto neto hehehe…

    Reply
  7. bambi says:
    July 11, 2008 at 9:13 pm

    ms connie,

    I’m nostalgic about pares too but i think i prefer your beef “kimchi” or korean beef stew recipe kasi parang mas simple gawin. we use to go to Cocoy’s along Visayas avenue for my family’s pares fix. Even though we live nearer the original pares house in retiro, i forgot the name of that place. Your “kimchi” recipe was a success in my family kitchen just two days ago. Print ako ng print ng mga recipe mo. Enjoy na enjoy ako. :)

    Reply
  8. basillo says:
    April 7, 2009 at 1:35 am

    Thank you for the recipe. my family loves it. :)

    Reply
  9. butch says:
    May 21, 2009 at 11:45 pm

    it would be better if you would saute the beef first in 1tsp of oil then deglazing the pan with beef broth… then you can start by adding your seasoning and then roasting it in a slow cooker…

    Reply
    • Connie says:
      May 22, 2009 at 1:23 am

      LOL that is hilarious. Sauteeing seals in the beefs juices and makes for a less flavorful broth which is necessary for making a good sauce.

      Reply
  10. randypogi says:
    July 13, 2009 at 12:52 pm

    thanks i already try, sarap…

    Reply
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