BONE MARROW BEEF PARES

Beef pares is one among many beef recipes my family truly enjoys. I try to cook beef recipe at least once or two beef dishes a month (or more frequent if the budget permits as premium cuts is expensive). And one among the most requested is the classic Beef Pares. This is a plan ahead dish so prepare this dish one day before serving. Since I have cooked this over so many times already, I have found and explored different parts of the beef. I knew then already,which is the leaner part, which part is good for beef pares, which is inexpensive and which is flavorful. Combining all these consideration, I came up with one that suits my budget and still captured the fresh and flavorful taste of the beef. In this recipe, instead of choosing the camto part of the beef which is the normal beef part used in cooking beef pares, I chose the soup bone, the bone marrow. I chose the part that has more meat attached to it and there you go. The beef pares I previously posted here was taken over some years ago, this one is the latest. Check out the ingredients for this wonderful beef dish and enjoy!!

BEEF PARES

INGREDIENTS:

1 Bone Marrow (weight of about 2.2 kilos to 2.5 kilos, I used 2.5 kilos for this recipe) 2 liters of water 

10-15 pcs Star Anise

2-3 tsp.Cinnamon

1 cup Dark Soy Sauce

1 cup Brown Sugar

Salt and Pepper to taste

Whole peppercorn

3 tbs.Sesame Oil

Water and cornstarch mixture

Fried Garlic and Green onions for garnishing

PROCEDURE:

Boil the beef a day before, bone marrow takes more hours of boiling than the usual leaner part, adjust your time or you can also use pressure cooker depending on your choice. But I would recommend "again" the traditional way of boiling meats through "Kalan de Uling" energy efficient and economical. Try to see from time to time the consistency of the meat, it should be very tender and yet still attached to the bone. Don't overcook it as it may ruin your presentation. 2-3 hours boiling should be enough. Since you have done this ahead of time, let it cool until you can transfer it to another container. Once you have transferred it to the container, enough to fit in your fridge, throw it inside, and let it stand overnight. The reason for this procedure is to allow the fats to form together until it become lump. Once you see the lump floating in the soup remove it and discard. 

Now you are ready to prepare the dish. In a pan, put the beef and the remaining soup and bring to a low to medium heat. Throw in the star anise, cinnamon and whole peppercorn. Adding the dark soy sauce and the brown sugar. Season it with salt and pepper to taste. Bring to a boil for about 5-7 minutes. Add the water and cornstarch mixture to thicken. Stirring constantly. Once you see that the soup is glossy, it is cooked. 

Serve it hot and topped with fried garlic and green onions. This can be a rice topping on your lunch and beef noodle soup in the evening replacing rice with egg noodles. Enjoy!!