Walastik Pares

You would never imagine beef offal can be as good as this!
Walastik Pares is a version of Beef Pares created by Wilber Ramos made with a slightly thick sauce and instead of just the usual beef cuts, beef innards are used such as brains, intestines, bone marrow and tendons to name some.

Pares on its own is already a crowd favourite in the Philippines but how would you make it even better? Well meet the Walastik Pares. To be honest I haven’t tried the real Walastik Pares, I never knew this even existed until I saw the video below on YouTube from one of the channels am subscribed to, Tikim TV, a channel that documents popular street food in the Philippines that people are raving about.

Like the usual pares according to the description I found online is that this type of pares is prepared with beef offal where you have a choice of brains, eyes, skin, intestines, butt, tendons, tripe, testicles, bone marrow and leg shanks where it can be mixed and matched then served with a thick consistency sauce that is creamy. It will not be for all, I think just the mere fact of the ingredients involved, a lot will be turned off but if you don’t know what they are, I think the fear factor will be negated especially when you taste its sweet, savoury and satisfying flavours.

After watching this video, I was convinced to try to make it at home but not all of the offal parts are available commercially here in New Zealand but a few of them are. The key on making this based on my observation is that to get that creamy consistency, it has to be the same concept of how Tonkotsu broth is made by boiling bones for a long period of time to extract that collagen that makes the sauce thick and creamy. I did not achieve the same colour probably because I did not use brains which might have attributed to the creamy colour but I think I was close to it by using whatever was available to me. The result was the same fatty, thick, glistening sauce that covers the meats the I used, definitely way much better than the original pares due to its richer taste.

Walastik Pares

• Author: Raymund
• Prep Time: 30 mins
• Cook Time: 4 hours 30 mins
• Total Time: 5 hours
• Yield: 8 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Walastik Pares is a version of Beef Pares created by Wilber Ramos made with a slightly thick sauce and instead of just the usual beef cuts, beef innards are used such as brains, intestines, bone marrow and tendons to name some.

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Ingredients

Units MUS Scale 1x2x3x

Beef Stock

• 2 kg meaty beef leg bones
• 2 whole garlic, cut crosswise keep skin on
• 2 large white onions, quartered
• 1 tbsp black peppercorns
• 2 tsp salt

Pares

• 300 g beef tendons, cut into small pieces
• 200 g beef intestines, thoroughly cleaned and cut into small pieces
• 1 pc bulls’ testicles, cut into small pieces
• 1/2 cup soy sauce
• 4–6 tbsp brown sugar
• 3 pcs star anise
• 2 pcs dried bay leaves
• 2 tbsp tapioca starch, mixed in 1/2 cup water
• 1 tsp ground black pepper
• 1 red onion, minced
• 8 cloves garlic, minced
• fish sauce
• oil
• fried garlic, to garnish
• spring onions, to garnish

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Instructions

1. In a soup pot add all Beef Stock ingredients and chopped tendons then fill it with enough water to cover the everything then let it boil. Simmer in low heat for 1 1/2 hours.
2. Add the chopped testicles bring it back to a boil then continue to simmer for 1 hour.
3. Add the chopped intestines, bring it back to a boil then simmer for another 1 hour. Add more water if it dries out.
4. Turn the heat off, drain reserving the stock, discard onions, garlic and peppercorns then set aside the meats. In a clean pot sieve through the reserved stock, bring it to a boil then let it simmer in medium heat until it has reduced to half of its volume.
5. Separate the beef bones from the rest of the meat, let it cool down and extract the meat and marrow from the bones, discard the bones, chop meat into smaller pieces. Combine extracted meat and marrow with the rest of the meats.
6. On a separate pot add oil then sauté garlic and onions.
7. Add all the meat into the pot then stir fry it in high heat for a few seconds.
8. Pour the reduced broth, soy sauce, brown sugar (adjust according to your liking, the dish is meant to be sweet), star anise, bay leaf and black pepper. Bring to a boil and simmer for 30 more minutes or until the beef pieces are really tender.
9. Add the tapioca starch mixture, bring heat to high then let the sauce thicken further.
10. Season with fish sauce according to your liking. Turn the heat off then serve topped with fried garlic and pair it with garlic fried rice.

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