Pares Sliders
Shredded pares beef on toasted mini buns with fried garlic, plus a cup of warm broth on the side for dunking.
How to make it
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1
Cook the beef
Put the brisket in your pot, drop in 1 OG Pares Bomb and pour in 3-4 cups (720-960 ml) of water. Pressure cook for 30-45 minutes, until tender.
⏱ 30-45 min -
2
Shred and save the broth
Shred the brisket with two forks. Save 1/2 cup of the broth for dipping.
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3
Make the dip
Pour the warm broth into a small bowl. Stir in calamansi or lemon juice if you want a little tang.
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4
Toast the buns
Toast the buns in a pan or oven for 2-3 minutes, until lightly golden.
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5
Build and dunk
Spoon the warm beef onto the buns, sprinkle with fried garlic and close them up. Dunk each bite in the broth.
Measurements are a guide, so adjust the water and seasoning to your taste.
More with your OG Pares Bomb
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Classic OG Pares
Tender brisket in a savory, garlicky sauce, topped with fried garlic, green onion and a squeeze of calamansi.
OG Pares Mami
Egg noodles in warm pares broth, topped with beef, fried garlic and a halved egg.
Classic Kare-Kare
Oxtail and tripe in a thick, creamy peanut sauce with pechay, string beans and grilled eggplant.
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