Best Pares in Metro Manila and How to Make it at Home with Erwan

Where can you taste the best Pares in Metro Manila? Erwan Heussaff is out to try the legendary Cocoy Mami Pares to find inspiration for his very own pares recipe.

Pares is a Filipino beef stew that is best served with rice and is a popular choice for a quick lunch meal or a hangover treat for the night owls. Due to its popularity and accessibility across the metro, this unassuming bowl of braised beef is a memorable meal for people from all walks of life.
These hearty Piakamasarap bowls of pares is brought to you by Marca Pia. Their products are widely available at your nearest grocery and across over 40 countries! Try making these recipes today!

Cocoy Mami Pares Steak & Chops
5A Ledesma Court, Visayas Ave, Quezon City

RECIPES:

CLASSIC
Ingredients:
3 tbsp oil
1 pc onion, chopped
4 cloves garlic, minced
2 pc thumb-sized ginger, minced
kg beef shank, bone-in cut into 2 inch chunks
cup cornstarch
cup Marca Pia soy sauce
3 cups water
1 pc cinnamon stick
2 pc star anise
2 pc bay leaves
cup brown sugar
cup chopped green onions
cup fried garlic (optional)
1 pc chopped birds eye chilies

Procedure:
1. In a pot with hot oil, saute onions, garlic, and ginger. Dredge the beef in cornstarch, shaking off the excess and cook until all sides have browned.
2. Add soy sauce and transfer into a pressure cooker adding in enough water to cover the beef. Toast your cinnamon stick and anise until fragrant then add into the pressure cooker with bay leaves and brown sugar. Cook for 45 minutes or until tender.
3. Add brown sugar, soy sauce, water, star anise, and bay leaves. Bring to a boil and simmer for 45 minutes or until the meat is tender. Serve topped with green onions, chopped garlic, and birds eye chilies. Makes 4 servings.

TAIWANESE-INSPIRED PARES
Ingredients:
6 pc star anise
1 pc cinnamon stick
3 tbsp oil
1 pc onion, sliced
1 inch pc ginger, sliced
3 cloves garlic, sliced
tsp salt
3 pc tomatoes, sliced
kg beef shanks cut into 2 pc chunks
cup Marca Pia soy sauce
2 cups beef broth
cup tapuy/rice wine
2 tbsp gochujang
cup brown sugar
2 pc bay leaves
tsp white pepper
tsp five spice
3 cups beef broth
2 pcs bone marrows, split- horizontally
kg miki/egg noodles, cooked according to package directions
4 pc boiled eggs
cup chopped spring onions

Procedure:
1. Toast your spices and set aside. Saute your onions, ginger, garlic, and tomatoes. Season with salt and add beef shanks.
2. Add soy sauce and tapuy. Simmer for 5 minutes. Add gochujang and transfer into a pressure cooker. Add sugar, bay leaves, white pepper, five spice, and beef broth. Cook for 45 minutes.
3. Preheat your oven to 400 F. Place bone marrow in a pan and season with salt on top. Cover with foil and bake for 15 minutes. Serve with beef and rice. Makes 4 servings.

PARES MAMI
Ingredients:
Pre-made pares
pre-broiled bone marrow split horizontally
kg miki/egg noodles, cooked according to package directions
4 pc boiled eggs
cup chopped green onions
cup fried garlic

Procedure:
1. In a bowl, add noodles, pares, bone marrow, boiled eggs then top with green onions and garlic. Makes 4 servings.

Jump to:
(0:00) Intro
(1:23) Trying Cocoy Mami Pares
(7:35) Erwan Cooks Pares, Outro
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