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When Rainy Days Call For Beef Pares Made Into A Comforting Hot Pot

If you love beef pares, that quintessential carinderia braised beef dish served with rice and broth, then you’ll love this hearty (yet healthy) hot pot that combines the savory goodness of beef pares with the elegance of a Chinese-inspired hot pot. It’s a great way to bring everyone together around the table to cook and share a meal. The secret to this hot pot, of course, is in the flavorful broth made rich with seared beef bones. Then just add sotanghon noodles, sha cha sauce (or any Southeast Asian satay sauce), and a touch of chili garlic oil to round out the flavors. Feel free to adjust and improvise other toppings and seasonings. It’s the perfect complete meal to comfort you during the rainy days ahead.

Pares Hot Pot with Sotanghon

Serves 4 to 6

  • 1/2 kilo beef short plate, sukiyaki cut slices
  • 2 tablespoons vegetable oil
  • 1 kilo beef bones, chopped
  • 2 teaspoons minced garlic
  • 1 tablespoon ginger strips
  • 1 onion, chopped
  • 2 pieces star anise?
  • 2 tablespoons oyster sauce?
  • 2 tablespoons soy sauce?
  • 1/4 cup brown sugar?
  • 1 tablespoon saté BBQ sauce or sha cha sauce?
  • 12 cups beef broth or water, or more if needed?
  • salt and pepper, to taste?
  • 1 1/2 cups fresh portobello mushrooms, blanched?
  • 1 cup tenga ng daga, boiled and julienned?
  • 1/4 kilo baby bok choy, blanched?
  • 1 carrot, julienned?
  • 1/2 cup leeks, julienned?
  • 3 cups cooked sotanghon noodles
  • sliced spring onion, for garnish
  • soft-boiled egg, for garnish (optional)
  • toasted garlic, for garnish?
  • chili oil, for topping

1. In a skillet, sear beef short plate in vegetable oil. Set aside.?

2. In a heavy-bottomed pot or Dutch oven, sear beef bones until brown. Add garlic, ginger, and onion. Sauté until fragrant.

3. Add the rest of the ingredients except the short plate, sotanghon, vegetables, and garnishes. Boil for 1 hour. Season with salt and pepper.

4. Serve broth with sotanghon, seared beef, vegetables, and egg (if serving). Top with toasted garlic and chili oil.


This recipe first appeared in FOOD Magazine, Issue 3, 2017

Recipe and styling by Katherine Jao

Photo by Ricky Ladia