Have you ever tasted the infamous Beef Pares? For me, arguably, the Original Beef Pares located at Espana near Blumentritt Extension is the best Pares I've tasted by far. Personally speaking, this is how any Pares should taste like. I can have their version of Beef Pares anytime!!!
Just for a quick info, Beef Pares or simply Pares, is a braised beef dish that originated in the Philippines. It is particularly associated with small neighborhood restaurants, called carenderias, which specialize in economical meals for local residents. Very tender beef and a sweet seasoned sauce are the distinguishing characteristics of this dish. The name 'Pares' means "pairs" and comes from the usual practice of serving it with garlic fried rice and a light beef broth soup. "Pares" is pronounced "pah-res."
Cuts of beef often recommended for pares include brisket, chuck and shanks. The texture of the finished meat should be tender and slightly sticky, so cuts that include ligaments or cartilage are usually best. Some recipes call for cooking an entire roast, while others start with cubed meat. Either type of meat is browned before it is further cooked.
To achieve the very tender meat typical of pares, the beef must be cooked until very well done. A heavy pot can be used to slowly simmer it on a stove top, or it can be placed in a slow cooker. Some recipes recommend a pressure cooker to shorten the cooking time.
The meat is slowly cooked in water or beef broth along with a variety of seasonings. These may include star anise, garlic and onion, often green or spring onions. Bay, ginger and soy sauce are also included. Rice wine, pepper and cinnamon are other common ingredients. Brown sugar and sesame oil are used to finish the sauce after cooking
There are many variations of the dish. The sauce served in restaurants in the Philippines is often thin, but many recipes thicken the sauce with cornstarch. Dried orange peel is sometimes included in the seasonings as well. Anise powder can be used in place of the star anise and lemon juice can replace the wine vinegar. Vegetables such as carrots and bok choy may be added.
Pares is typically served with garlic fried rice and a bowl of beef broth soup. It is usually a simple fried rice made by stir frying rice and a generous amount of garlic. The soup may include broth from the initial cooking of the meat before the sauce ingredients are added. Additional garlic, ginger and onion may be added to deepen the flavor of the soup.
A garnish of chopped green onion is often added to the dish before serving. Steamed rice is sometimes served instead of fried rice, depending on personal preference. Some Filipino restaurants also offer the option of noodles instead of rice as an accompaniment to this dish.
Though Beef Pares is the specialty of the house, they are offering a wide range of great food to satisfy your every cravings ;-)
If you happen to pass by the Espana Boulevard, if you're travelling from Quezon City, it is located just pass the Mabuhay Rotonda tower then just look on the right side then you'll see their restaurant. You can't miss it, but there might be some problems parking your car as they have no place for you to park your car. Though you can just park anywhere near the establishment.
I'm telling you it's worth the travel when you taste their version of Beef Pares. Across the street is the famous Bulaluhan sa Espana ;-)
Cheerio!
Just for a quick info, Beef Pares or simply Pares, is a braised beef dish that originated in the Philippines. It is particularly associated with small neighborhood restaurants, called carenderias, which specialize in economical meals for local residents. Very tender beef and a sweet seasoned sauce are the distinguishing characteristics of this dish. The name 'Pares' means "pairs" and comes from the usual practice of serving it with garlic fried rice and a light beef broth soup. "Pares" is pronounced "pah-res."
Cuts of beef often recommended for pares include brisket, chuck and shanks. The texture of the finished meat should be tender and slightly sticky, so cuts that include ligaments or cartilage are usually best. Some recipes call for cooking an entire roast, while others start with cubed meat. Either type of meat is browned before it is further cooked.To achieve the very tender meat typical of pares, the beef must be cooked until very well done. A heavy pot can be used to slowly simmer it on a stove top, or it can be placed in a slow cooker. Some recipes recommend a pressure cooker to shorten the cooking time.
There are many variations of the dish. The sauce served in restaurants in the Philippines is often thin, but many recipes thicken the sauce with cornstarch. Dried orange peel is sometimes included in the seasonings as well. Anise powder can be used in place of the star anise and lemon juice can replace the wine vinegar. Vegetables such as carrots and bok choy may be added.
A garnish of chopped green onion is often added to the dish before serving. Steamed rice is sometimes served instead of fried rice, depending on personal preference. Some Filipino restaurants also offer the option of noodles instead of rice as an accompaniment to this dish.
Though Beef Pares is the specialty of the house, they are offering a wide range of great food to satisfy your every cravings ;-)
If you happen to pass by the Espana Boulevard, if you're travelling from Quezon City, it is located just pass the Mabuhay Rotonda tower then just look on the right side then you'll see their restaurant. You can't miss it, but there might be some problems parking your car as they have no place for you to park your car. Though you can just park anywhere near the establishment.
I'm telling you it's worth the travel when you taste their version of Beef Pares. Across the street is the famous Bulaluhan sa Espana ;-)
Cheerio!
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