Beef pares
Beef pares consists of the meat, the sauce and the broth. Start by boiling the meat with lots of bones. Since this is a pretty plain dish, the key really is in a flavorful broth. So, cook your meat as you make the broth.
Place the beef and bones in a casserole. Cover with water. Add a whole garlic, a whole onion, a whole carrot and several stalks of leeks. If leeks are unavailable, use onion or garlic leaves. Season with salt then add some peppercorns.
Place the casserole on the stove and set the heat to high. When the water starts to boil, scum will form on the surface. Use a large spoon to remove the scum. Do it before the water boils rapidly. When the water reaches its boiling point, removing the scum will be difficult and it will boil into the broth.
Scum removed, let the water boil then lower the heat. Cover and simmer for 2-3 hours or until the meat is very tender.
Scoop out the meat and transfer to a large bowl. Keep hot.
Take out 4 cups of broth and reserve. Meanwhile, continue simmering the broth.
Finely mince a whole head of garlic.
In a small skillet or frying pan, heat 2 tablespoonfuls of vegetable oil. Add the minced garlic and cook over medium-low heat until golden. Strain.
Make the sauce. Pour the remaining oil into a small sauce pan. Heat and add a teaspoon of minced lemongrass (tanglad). Pour in the 4 cups of broth. Add a tablespoonful of vinegar, a tablespoonful of sugar and 3 tablespoonfuls of soy sauce. Cover and simmer for 5 minutes.
Dissolve 2 tablespoonfuls of tapioca or corn starch in 1/2 c. of water. Pour into the simmering sauce. Cook, stirring, until thick and clear.
To serve, half fill individual bowls with hot rice. Place several pieces of the cooked beef on top. Smother with the sauce. Sprinkle with lots of toasted garlic and finely chopped onion leaves.
Strain the broth and serve on the side.
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ill try this one much easier,thnx.inform you if ill like it
nice recipe
almost similar to korean beef stew
This is a very simple recipe with simple ingredients, i’ll sure try this one!Thanks for sharing
thanks for the recipe… ^__^ god bless..
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…
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.
Thank you for the recipe. my family loves it.
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…
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.
thanks i already try, sarap…