BEEF PARES WITH BONE MARROW | Mukbang Philippines

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness, while white sugar is often cheaper.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: no substitute

Tofu can provide protein without cholesterol.

Cut the brisket into 1.5-inch pieces.

Wash the bone marrow bones and add them to a pot of water.

Bring the water to a boil and let it simmer for 8 to 10 minutes to remove impurities.

Wash the bones again in clean water to remove any remaining impurities.

Add the bones back to the pot with enough water to cover them halfway.

Crush the garlic and chop the onion, then add them to the pot.

Add 1 tablespoon of salt, whole peppercorns, and bay leaves.

Cover the pot and simmer for 2 hours and 30 minutes on low heat.

After cooking, separate the broth and the meat, ensuring the bone marrow remains intact.

In a pan, heat oil and sauté onion, ginger, and garlic until soft.

Add the cooked meat and sauté until slightly browned.

Pour in the broth and add soy sauce and brown sugar, mixing well.

Let it simmer until the sauce thickens.

In another pan, heat oil and sauté garlic, then add leftover rice, soy sauce, and pepper, mixing well.

Top the rice with fried garlic and spring onion.

Return the bone marrow and meat to the sauce and simmer for 2 minutes.

Plate the beef pares with garlic rice and broth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary