Bulalo Pares

Bulalo and Pares are both popular street food in the Philippines, both are known to be a hangover cure hence they are both usually are popular during late night, midnight to the wee hours of the morning. I had a good share of these places when during my younger years, where we party all night and finish up with a good how soup of bulalo or a serving of pares. Today we will be making a combination of both, calling it Bulalo Pares a wonderful combination of both worlds, as nearly as soupy as Bulalo with the flavours of Pares.


While I can’t guarantee you that this has twice the effect of curing your hangover, what I can promise you is that this dish will easily satisfy your cravings for either. It does not taste as strong as a Pares to keep the Bulalo essence on the dish but like Pares this is best consumed with sinangag (Filipino Style Garlic Fried Rice).

Bulalo Pares
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1.5 kg beef leg shanks
  • 4 cups beef stock
  • 2 cups water
  • ⅓ cup soy sauce
  • 6 tbsp brown sugar
  • 3 pcs star anise
  • 2 pcs dried bay leaves
  • 2 tbsp cornstarch, mixed in 4 tbsp water
  • 1 tsp ground black pepper
  • 1 red onion, minced
  • 8 cloves garlic, minced
  • fish sauce
  • oil
  • fried garlic, to garnish
  • chopped spring onions, to garnish
Instructions
  1. In a pot add oil then sauté garlic and onions.
  2. Add beef leg shanks and brown on all sides.
  3. Add beef broth, water, soy sauce, brown sugar (adjust according to your liking, the dish is meant to be sweet), star anise, bay leaf, black pepper and cornstarch mixture. Bring to a boil and simmer for
  4. /2 hrs or until the beef pieces are really tender up to a point it’s nearly falling apart.
  5. Season with fish sauce according to your liking.
  6. Top with fried garlic and pair it with garlic fried rice and clear beef soup.

 


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1 Response

  1. J'Marinde says:

    I eagerly look for your pages and love your offerings (Bulalo Pares?), however, could you please also include a phonetic pronunciation of all your recipes? That would be most helpful. Thank you.

    JMS

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