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.
- 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
- 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
- fried garlic, to garnish
- spring onions, to garnish
- 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.
- Add the chopped testicles bring it back to a boil then continue to simmer for 1 hour.
- Add the chopped intestines, bring it back to a boil then simmer for another 1 hour. Add more water if it dries out.
- 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.
- 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.
- On a separate pot add oil then sauté garlic and onions.
- Add all the meat into the pot then stir fry it in high heat for a few seconds.
- 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.
- Add the tapioca starch mixture, bring heat to high then let the sauce thicken further.
- 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.
The more I learn about filipino food, the more I love it! The beef offal sounds and looks heavenly. Real food rocks!
Looks like very nice Taiwanese beef stew, beautiful!