Beef Pares Lomi
Comfort food — everyone has one. Whatever dish came to your mind just now is what can soothe and satisfy your soul during the toughest of days. A good comfort food is perfect no matter the weather or situation, and can spark joy whether you’re getting it from home or buying it at your favorite…
This post may contain affiliate links. Please read our disclosure policy.
Comfort food — everyone has one. Whatever dish came to your mind just now is what can soothe and satisfy your soul during the toughest of days. A good comfort food is perfect no matter the weather or situation, and can spark joy whether you’re getting it from home or buying it at your favorite restaurant. During the cool seasons, few things are more satisfying than a homey, delicious plate of your favorite meal. For some, this can come in the tender, juicy beef pares, flavorful in every bite. But others may seek solace instead in dishes like lomi, whose thick and tasty broth can put a smile on any face. Both dishes are amazing in their own right — but do you know what would make them even better? Combining them! Hence this beef pares lomi, which takes the best of both dishes and creates something extraordinary!
Beef pares lomi is an intensely delightful combination of two Filipino classics. Our delicious and tender beef pares finds a perfect partner in a hearty and filling lomi for the soul. These two together create a burst of flavor with every bite, and there’s really nothing quite like it. The meat of your chunky beef brisket is surprisingly tender, melting in your mouth oh too easily. Its numerous spices complement the otherwise mild yet impactful taste of your lomi. With both dishes being absolutely incredible, what’s not to love about having them at the same time?
A festival of flavors awaits you in this beef pares lomi.
Much of the flavor in your beef pares — and by extension, your lomi, too — comes from a spice we know as star anise. As you’re probably expecting, this spice is star shaped and small — but don’t be fooled by its size! Just two pieces of this star anise is enough to bring a whole world of flavor to your beef pares lomi. Star anise is especially popular in China, where people consider it one of the five main components of traditional five spice powder. With its many medicinal benefits, you’re not only getting taste in every spoonful, but nutrition, too!
Ginger is another spice prevalent in this delicious beef pares lomi. Its distinct, sharp taste is a quality of its very own, and there’s no other spice like it. Ginger is common in soups like lomi, as well as lugaw, congee, and mami. It provides that warm, homey taste that makes your comfort food all the more soothing. What’s more, ginger is a melting pot of all sorts of vitamins and nutrients, and its health benefits are numerous. Your beef pares lomi will not only satisfy your stomach, but keep your body healthy, too!
Let’s make this beef pares lomi together!
Making this beef pares lomi consists of two separate parts: making your beef pares, and making your lomi.
How to Cook Beef Pares
Normally, when making beef pares I recommend cooking your beef in a slow or pressure cooker. This helps not only let the aromatic flavors of your pares seep through, but it also tenderizes your meat even further. However, our beef pares lomi today is what one might call a one pot dish. Everything in relation to this beef pares lomi must be done only in one pot — or in this case, one wok. This is so all the flavors intermingle together, creating a lasting taste that will satisfy all senses.
To begin making your beef pares, heat 3 tablespoons of cooking oil in a wok. Chop up your garlic, onion, and ginger, sautéing them until you’ve softened your onion. Then add in 2 ½ pounds of beef kalitiran, or beef tendons. Sauté until you get a nice light brown color for your beef, before adding in 3 tablespoons of soy sauce. Add 6 cups of water, then cover your wok and bring your dish to a boil.
When your water is boiling, add your star anise, sugar, and Knorr Beef Cube for that extra flavor. Stir your beef pares together, then cover the wok and bring the heat down low. Continue cooking until the beef tenderizes, so you get that melt in the mouth feel. Once you’re happy with how tender your beef is, remove and discard your star anise.
Your beef pares is ready to be served! Now you can focus on the other component of your dish — the lomi itself!
How to Cook Lomi
Add your fresh miki noodles to the wok, and season with salt and ground black pepper. Cook your lomi for 3 minutes. To make your lomi as thick as desired, you can make a slurry! Combine 2 tablespoons of potato starch with 3 tablespoons of water, then pour it into the wok. Beat an egg then add it to your lomi mixture, stir, and cook until your soup thickens to the consistency you prefer.
Just like that, you’re ready to enjoy your beef pares lomi! Serve with soy dipping sauce and garlic fried rice, if preferred, and enjoy this gorgeous comfort food!
Let us know what you think of this beef pares lomi! Share and enjoy!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Beef Pares Lomi
Ingredients
- 2 1/2 lbs beef kalitiran
- 1 Knorr Beef Cube
- 1 lb. fresh miki noodles
- 5 cloves garlic chopped
- 1 onion chopped
- 1 1/2 teaspoons ginger chopped
- 2 tablespoons potato starch
- 3 tablespoons brown sugar
- 2 star anise
- 1 egg
- 3 tablespoons soy sauce
- 6 cups water
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste
Instructions
- Heat oil in a wok. Sauté garlic, onion, and ginger until the onion softens.
- Add beef. Sauté until the beef turns light brown.
- Pour the soy sauce and water. Cover and Let boil.
- Add star anise, sugar, and Knorr Beef Cube. Stir. Cover the wok and then adjust the heat to a low setting. Continue cooking until the beef tenderizes
- Remove and discard the star anise. Add the fresh noodles and then season with salt and ground black pepper. Cook for 3 minutes.
- Thicken the soup by adding a slurry. Do this by combining potato starch with 3 tablespoons of water. Pour it into the wok and add beaten egg. Stir. Cook until the soup thickens based on your desired consistency.
- Serve with soy dipping sauce and garlic fried rice, if preferred. Share and enjoy!
Video
Leave a Comment