Coño Beef Pares with Dry Noodles

Words: Den Alibudbud/Photography: Mylene Chung/Styling and Recipe Development: Katherine Jao/September 24, 2012

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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

Ingredients

  • 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

Procedure

  1. 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.
  2. 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).
  3. Serve with egg noodles, top with sauce and garnish with spring onions.

Den Alibudbud

Den has spent the last six years doing accounts and project management work for various companies. Recently, her grammar-Nazi-inclinations and slavedriving skills convinced the kindly folks at PhotoKitchen to have her join their merry band. See More.

  • http://twitter.com/nicogocs Nico Goco

    This is a fabulous idea, and a simple but incredibly appealing way to serve true Filipino street food. I love pares, mostly because of the taste and cheapness of it, and because it has saved me from getting a hangover, or in recovering from one quickly.

    Do I detect a street food streak? First the fishballs, now this? :D

    • http://twitter.com/cheesenose81 Javier Bengzon

      Kwek-kwek featuring deep fried, hard-boiled ostrich egg, perhaps? Hehehe.

      • http://www.facebook.com/people/Den-Alibudbud/520953364 Den Alibudbud

        A GIANT kwek-kwek? My heart hurts at the thought. :))

        • Johann

          a larger version of kwek-kwek is actually called dragon ball (and kwek-kwek is also known as tukneneng. and dragon ball, tuknanay)

          • http://www.facebook.com/people/Den-Alibudbud/520953364 Den Alibudbud

            interesting, i’d never heard of dragon ball. always thought the chicken egg was the one called tukneneng. so an ostrich egg would be… tuklola?

    • http://www.facebook.com/people/Den-Alibudbud/520953364 Den Alibudbud

      Haha! You can relate, eh? :) Please feel free to suggest!

  • Matt

    Technically, Pares is indeed a strange combination of 2 dishes, thus the word “Pares” meaning “a pair”. The beef dish does have a partner – a beef stock soup and the whole thing actually is eaten with a slight bit of chili and a bowl of fried rice with garlic bits on top.

    If we are talking about the Filipino Pares (which is indeed the origin of the name), then rice, not noodle, is the real partner. If you’ve watched “The Mistress”, Hilda = Rice, Bea = Noodle, Beef Dish = Ronaldo Valdez

    From my experience, even high quality pieces of beef takes a long time to tenderize. Usually a 2-3 hour is standard. Use a pressure cooker to speed the whole tenderizer part and proceed with the boiling of all ingredients to make a softer Pares.

    Also, fat never saves you from a hangover. It simply preps your intestines for a night of hard drinking so your innards don’t easily get damaged. People actually eat Pares after drinking because of the hot soup accompanied with it. Helps them wake up.

    Great article but a fact check doesn’t hurt!

    • http://twitter.com/nicogocs Nico Goco

      not to go nitpicking or anything, but the consumption of calories especially from fat does help stave off or “save” you from a hangover. :) essentially, your thinking is right though. fat does stick to your innards better than most food and will help slow down your body’s absorption of alcohol. Which is great BEFORE you get hammered. Beef pares the morning after (or any food really) will help you get more energy to get through a hangover, although the jury’s still out with any hangover cure really. I like it though even while i’m suffering a hangover, especially with a liter of Coke!

  • http://80breakfasts.blogspot.com/ joey @ 80 Breakfasts

    Is this what pares is?? I thought all this time it had liver in it and so I never tried it. This dish though sounds like something I would LOVE! Not only love to eat but also love to cook…I really enjoy dishes that require long slow cooking and tons of patience and love :)

    Speaking of cheap cuts, another cut I like for stews and braises (I love short ribs…one of my favorites, but this is also good and cheaper) is beef crest/neck/batok when you find a hunk that is especially marbled…so good!

  • http://www.facebook.com/helloimbored Patrick Ronquillo

    Oh my, you weren’t kidding about the Conyo part, were you? Haha I used to eat Pares from a carindiria on wheels outside UST. My god, that was the best Pares ever. I miss my college days.

  • foodlove

    Pares around the Metro is served with garlic rice, not noodles :) this is a great idea though.

    • http://twitter.com/nicogocs Nico Goco

      food carts actually serve both :). you can either fried garlic rice or noodles, or even just the beef itself. utak/bone marrow is also served sometimes. It’s not a standard of course, most fixed tapsi/pares food stores will just serve rice.

  • http://www.facebook.com/margauxsongco Margaretha Isolde Yasay Songco

    I love this! My family has tried making pares on their own, and it has a slightly different recipe than yours. :) Pares is comfort food for me!