During my college days, I stayed at my Inang’s (what we call our grandma in my father’s side) place in Manila who lived with one of my titas. When Inang passed away, I stayed in the same house with my Tita and my sister who also started going to college at the time. Most of our dinners were store/karinderya-bought specially when we were busy at school.
Our go-to places at that time were tapsilogans and pares houses. They are quite common near our place (Blumentritt in Manila) and we can get a good serving in cheap price. Good deal! 🙂
Today, when we want beef pares, there’s not really a pares house nearby so we just cook it at home. For this recipe, we will have the beef pares and soup pares (pun!) – beef pares and the soup pair.
For the beef soup/broth:
- 1 kg beef, uncut
- 24 cups of water
- 2 small bundles of spring onions, chopped (around 3 tbsp)
- 1 head garlic, crushed
- 2 medium onions, sliced
- 2 thumb-sized ginger, sliced
- 2 bay leaves,
- 2 tsp pepper corn
- salt to taste
- If the beef is already cut from the supermarket, doesn’t matter. 🙂 They say that it is good to use beef brisket but I’m not sure what part I’m actually using because I just both the frozen beef cubes in the supermarket.
- I usually cheat on this and add 1 beef cube. :p
- In the 24 cups of water, 8 will be used to boil and
- Soak the beef in cold water for 10 minutes then wash it to remove any blood.
- In a pot, bring 8 cups of water to a boil over medium heat. Add the beef and let it boil for 7 to 10 minutes. Drain the beef and rinse with cold water to remove excess scum and fats. Rinse the pot thoroughly if you’ll be using the same pot.
- Put the beef back in a clean pot (in my case, I use a pressure cooker). Add the garlic, onions, spring onions, ginger, bay leaves 16 cups water and pepper corn. Bring to a boil and simmer for about 2 to 2.5 hours or until the meat is tender. (Using a pressure cooker, it takes me 20 to 40 minutes to do this.)
- When the meat is tender, separate it from the broth and set aside.
- Using a strainer, filter out the broth off the residue. Season the broth with salt/beef cube. Bring to a boil and simmer or keep hot until ready to serve with the beef pares.
For the beef pares:
- Boiled beef (from the beef soup above), sliced into serving/bite size
- 1/4 cup cooking oil
- 6 cloves garlic, minced
- 2 small onions, sliced
- 3/4 cup soy sauce
- 6 pieces star anise
- 3/4 cup brown sugar
- 3 1/2 cups beef broth (from the beef soup above)
- 1/4 cup cornstarch dissolved in 1/2 cup water
- In a sauce pan, saute garlic and onion. Add in the boiled beef and stir for 2-3 minutes.
- Add in soy sauce, sugar and star anise and cook for another 2-3 minutes.
- Add in 3 1/2 cups beef broth. Bring to a boil and simmer for 5 minutes.
- Thicken the sauce with the cornstarch dissolved in water and cook for another minute or two.
Serve the beef pares garnished with spring onions and a bowl of the reserved soup.
- Serve a cup of beep soup with 1 tbsp of beef pares sauce
- Steamed rice is always a good idea but garlic fried rice is definitely a good combination with this! 🙂