Silky yellow noodles are tossed in rich beef pares sauce and crowned with tender braised brisket.
2 hours 55 minutes · Serves 6
Ingredients for Pancit Pares
700 g beef brisket, cut into strips or cubes
4 cups beef stock
1/2 cup soy sauce
6 tbsp brown sugar
3 star anise
2 dried bay leaves
1 tsp ground black pepper
1 red onion, minced
8 cloves garlic, minced
2 tbsp cornstarch
4 tbsp water
Fish sauce, to taste
Cooking oil
Fried garlic, for garnish
500 g fresh yellow noodles
1/2 cup water
1 carrot, julienned
1/3 small Chinese cabbage, chopped
2 shallots, sliced
6 cloves garlic, minced
Freshly ground black pepper, to taste
How to cook Pancit Pares
1.Heat oil in a pot; sauté red onion and 8 cloves garlic until fragrant. Brown the beef, then add stock, soy sauce, sugar, star anise, bay leaves, and pepper.
2.Bring to a boil, reduce to low, and simmer about 2 hours until the beef is very tender. Stir in cornstarch mixed with 4 tablespoons water; thicken and season with fish sauce.
3.Briefly soak noodles in boiling water for 1 minute, then drain. In a hot oiled wok, sauté shallots and remaining garlic; stir-fry carrot for 1 minute and cabbage for 1 minute.
4.Add noodles and toss for 2 minutes. Add 1/2 cup water and about 1/2 cup pares sauce; toss until absorbed, seasoning with pepper and fish sauce.
5.Plate the noodles, spoon beef and extra sauce over them, garnish with fried garlic, and serve immediately.
