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 Piñakamasarap bowls of pares is brought to you by Marca Piña. 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
½ kg beef shank, bone-in cut into 2 inch chunks
½ cup cornstarch
½ cup Marca Piña soy sauce
3 cups water
1 pc cinnamon stick
2 pc star anise
2 pc bay leaves
¼ cup brown sugar
⅓ cup chopped green onions
¼ 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
½ tsp salt
3 pc tomatoes, sliced
½ kg beef shanks cut into 2 pc chunks
¼ cup Marca Piña soy sauce
2 cups beef broth
¼ cup tapuy/rice wine
2 tbsp gochujang
¼ cup brown sugar
2 pc bay leaves
¼ tsp white pepper
½ tsp five spice
3 cups beef broth
2 pcs bone marrows, split- horizontally
¼ kg miki/egg noodles, cooked according to package directions
4 pc boiled eggs
¼ 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
¼ kg miki/egg noodles, cooked according to package directions
4 pc boiled eggs
¼ cup chopped green onions
¼ 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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