Street style beef pares

Kanto=Street and pares=pair. This is my favorite dish when I was in college on the streets of Manila, you will find these big casserole and kariton every morning. Served in plastic two “mangkok” or bowl- ones for the beefy soup and the other for the fried rice topped with toasted garlic and spring onion, this dish reminds me of perfect morning breakfast to start the busy long day of work.

7641 islands @7641_islands

Saved

Ingredients

1.5-2 hrs or 1.5 hr if pressure cooker is used

4-5 servings

500 gBoneless beef shank (recommended especially when cooked there is a gelatinous part of it that even makes it more delicious
500 gbeef with bones (recommended to have that more beefy taste)
1 pcmedium sized onions. Minced
1 pcmedium sized ginger. Minced
1bulb of garlic. Minced
4-5 teaspoonsbrown sugar (according to your liking)
2-3 tablespoonsfish sauce (according to your liking)
Good amount of oil for sautéing
3-4 pcsstar anise (if you want more aroma you can add more but this one is good enough not to overpower the taste and fragrance)
1 pcbeef bouillon cube
1/2 teaspoonWhole peppercorn
3 pcsbay leaves
Water for simmering the beef
to taste Little salt
2 tablespoonscornstarch and 4-5 tablespoons of water (depends on how thick you want the soup to be but be still runny)
3-4 tablespoonssoy sauce

Saved

Steps

1.5-2 hrs or 1.5 hr if pressure cooker is used

1

Put the beef to a boil then remove the water. This removes the floating scums making it cleaner.
2

Put in a pot or pressure cooker. Put the whole peppercorn and bay leaves. Add little salt and pressure cook or cook in a casserole until tender.
3

Once tender remove the liquid/this now beef stock and set it aside. We will put that back later. Also remove the beef and set aside
4

In the same pot, sauté the half amount of the garlic until golden brown. Set aside. This will be our topping.
5

Then sauté the other half of the garlic with onions, ginger and the beef. Add fish sauce to taste.
6

Put the beef stock back then add the bouillon cube and stir until it dissolves.
7

Then add star anise and bring to a simmer.
8

Then add the soy sauce, brown sugar to your liking. You should taste both the saltiness and a hint of sweetness.
9

If the taste is right for you. Then add the cornstarch dissolved in water. dissolve the cornstarch first in the water before pouring it into the pot then stir slowly until the soup thickens a bit. The soup should not be as thick as a fried chicken gravy but rather runs smoothly when you try to pour it. Then set the beef soup aside.
10

In a separate pan make fried rice using left over rice/cooked rice. For best results, cook rice at night before then leave it in the fridge overnight. Sauté the garlic and rice. Add little drops of soy sauce to add color to the rice.
11

If you want to make it as authentic as the original version, you may want to serve it using a cup to mold the rice like a little hill on your plate. And then scoop that beef soup from the pot to a bowl and top it with fresh spring onions and the toasted garlic. Perfect match with the fried rice 🍚