If you drive around the metro past midnight, you’ll notice these 24-hour eateries serving something called pares. For years, I thought “pares” meant you could order some strange combination of dishes to satisfy late night cravings without being judged, or something made from cat.
Beef pares is essentially the Filipino version of braised beef. The beef cooks all day, tenderizing the meat and creating an intensely flavorful broth, then the noodles are served separately. Most of the fat from the beef is collected into the soup. If you’ve just come from a drinking spree, the tasty, liquefied fat helps combat the effects of the alcohol and should (hopefully) save you from another hangover.
It’s a quick, cheap meal because the eatery relies on the long cooking process to tenderize cheap cuts of meat. If you want to make this at home and have low EQ, you can buy pricey, quality beef and have it ready in just a few hours.
High-end Beef Pares with Dry Noodles
Total Time: 4 hours / Yield: 6 servings
- 1 kg beef short ribs
- 1/3 cup soy sauce
- 1/4 cup xiao xing wine or rice wine
- 1/2 cup brown sugar
- 3 pcs star anise
- 5 cloves garlic, peeled
- 1 tbsp ginger
- 1 pc cinnamon bark
- 1 pc orange peel
- 1 tbsp whole peppercorn
- 1 pc beef boullion
- 1 liter water or more (as needed)
- Cornstarch, to thicken sauce
- Cooked egg noodles
- Spring onions, for garnish
- In an oven-safe pot, boil together all stew ingredients. Transfer to preheated 300 degrees Fahrenheit oven for 3-4 hours or until beef is fork-tender.
- Drain short ribs from stock. Season stock to taste or boil until reduced. Thicken with cornstarch slurry. (Slurry: mix water and cornstarch together and pour on a slow steady stream while continuously whisking the stock).
- Serve with egg noodles, top with sauce and garnish with spring onions.