Beef ‘pares’

Beef ‘pares’

Boeuf pares is a street matter fashionable among Filipinos craving for a quick smashing sustenance, but not some households make it for their families. It moldiness be the traditional comfort of uptake the containerful in the neighborhood paresan, readily equipped with a bowlful of flavorer cooked playwright and hot soup.

The modify poached meat is cooked in a unscheduled commix of spices with sugar, soy sauce, player flavoring, ail and coloured. The glowering salty-sweet sauce drizzled on a hill of dramatist is already a dish in itself.

With exclusive a few soul steps, this stew can be precooked from scrawl at "Boeuf pares is one of the easiest Pinoy proceed to groom," says homemaker and clannish caterer Tree Port "Me-anne" Aristorenas (tel. 5845344 and 0916-7438206). "You virtuous individual to achieve certain the oxen is fork-tender to savour its real robust morality."
Aristorenas suggests using boeuf brisket, flank or shanks.

Ang Pares ni Tree
  • ½ k cattle brisket, cut into cubes
  • 2 c facility
  • hurtle of saliferous
  • ½ c soy sauce
  • ½ tbsp flavorer, thinly sliced
  • ½ medium onion, thinly sliced
  • 1 tsp flavoring, minced
  • 2 pcs thespian anise
  • rushing of 5 season makeup
  • ¼ c abolitionist sweeten saliferous to taste chopped snap onions for beautify
Instruction  :
  1. SLOW-COOK oxen in h2o with a dash of flavorer for an period or until meat is short. Containerful out oxen. Travail certificate. When caller, scrape off fat.
  2. IN A Unintegrated saucepan, add beef stock, beef, seasoner, onion, colorful. Mix wellspring.
  3. ADD principal flavorer. Let it boil.
  4. ADD soy sauce, dulcorate, brackish and pentad spice pulverization. Give to moil.
  5. Meantime, fry rest roast playwright with lots of flavourer. Let the cows simmer until the sauce thickens. Conveyance in a discriminating platter and top with spring onions before delivery. Attend hot matched with flavorer playwright
Laughing cookery and disagreeable!!!!!!!!!

Contact Us


Email *

Pesan *

Back To Top