However long it takes to cook pares, I tell you now that it is worth it. And, just like the adobo, it grows yummier as it olds. Although, it is unlikely not to finish everything in the pot once you start munching. That’s why pares is fun to eat with barkadas. In the Philippines, it is one of the common go-to meals of friends after clubbing in the wee hours of a rather tiring weekend. Nothing beats a hot and filling meal after a social activity with the gang.
On the other hand, hot pares may also be a homey meal that is shared with the family after having a busy day at work. This would be the case for me and the hubby.
Anyway, here’s how we cook beef pares. I made it as easy as I could.
-Beef brisket, 1kg
-Garlic, 5-7 cloves, crushed and chopped
-Onions, 1 whole, chopped
-Ginger, 1 nub, chopped
-Soy sauce, 1 cup
-Star anise, 3 pcs
-Powdered pepper, 1 tsp
-Sugar, ½ cup
-Sesame oil, ½ tsp
-Cooking oil, 2-3 tbsp
-Salt, to season
-Green onions, chopped
-Fried garlic (optional but desired)
1. Boil the beef in water until the scum comes out.
2. Take off the scum and add in the ¾ of the garlic and onions.
3. Season the dish with salt and pepper.
4. Cook the beef until soft and tender. This may take up to 45-60 minutes under low to medium heat.
5. When the beef is tender enough, separate the broth from the meats.
6. Pour oil in a heated wok.
7. Saute the remaining garlic under medium heat.
8. When the garlic turns golden, put in the onions.
9. When the onions sweat and wilt, put in the beef. Stir for about 5 minutes.
10. Put in the broth, soy sauce, sugar, star anise and pepper. Stir occasionally.
11. Cover the wok and let it simmer for 10-15 more minutes.
12. Put the sesame oil.
13. Season with salt.
14. Serve while hot with the broth separately.
15. Top the beef dish with green onions and fried garlic.
When you run out of beef broth, you can always just eat the beef pares as a rice toppings. Still yummy!