Beef Pares is the best food pairing ever! The combination of tender beef asado, garlic fried rice, and piping-hot broth is filling and delicious.
Beef pares, indeed, a delicious medley of tastes. The sweet and salty meat is traditionally served with garlic fried rice and a flavorful beef broth for a meal that's delicious and filling. It takes a few good hours to make but so worth the effort.
How to Make Beef Pares
Simmer chunks of beef brisket until in pot of water and aromatics until tender. Don't skip blanching of the beef for 8 to 10 minutes as this step ensures the broth is clear and free of sediments.
When beef is tender, braise in a soy sauce, brown sugar and star anise mixture reminiscent of Chinese asado.
Reserve the broth and keep warm on low heat. Garnish with chopped scallions when ready to serve.
Make garlic fried rice. For best results, use cold, day-old cooked rice.
Beef Pares Recipe
Prep Time:15 mins Cook Time:3 hrs Total Time:3 hrs 15 mins
Course: Main Entree Cuisine: Filipino
Calories: 719kcal
Author: Lalaine Manalo
Ingredients
For the Broth:
2 pounds beef brisket, cut into 1 ½-inch cubes
6 cups water
1 onion, peeled and quartered
4 cloves garlic, peeled and pounded
1 teaspoon peppercorns
2 bay leaves
1 tablespoon salt and more as needed
green onions, chopped
pepper to taste
For the Beef Asado:
1 tablespoon canola oil
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
1 cup broth (reserved from cooking the beef)
¼ cup soy sauce
¼ cup brown sugar
2 pieces star anise
salt and pepper to taste
For the Garlic Fried Rice
4 cups day-old cold rice
¼ cup canola oil
5 garlic cloves, peeled and minced
salt and pepper to taste
Instructions
For the Broth:
In a pot over medium heat, bring about 2 quarts of water to a boil. Add beef brisket and boil, skimming scum that floats on top, for about 8 to 10 minutes. Drain beef, discarding liquid. Rinse meat and pot well.
Return meat to clean pot and add 6 cups of cold water. Over medium heat, bring to a boil. Skim scum that floats on top.
When water is clear of scum,, add quartered onions, pounded garlic, peppercorns, bay leaves, and 1 tablespoon salt.
Lower heat, cover, and simmer for about 2 to 2 ½ hours or until meat is tender. With a slotted spoon, remove meat from broth. Keep broth on low heat.
For the Beef Asado:
In a skillet over medium heat, heat 1 tablespoon of oil. Add the chopped onions, minced garlic, and ginger. Cook, stirring regularly, until softened.
Add beef and cook for about 2 to 3 minutes or until lightly browned.
In a bowl, combine 1 cup of the reserved broth (from cooking the beef), soy sauce, and brown sugar. Stir until sugar is dissolved and add to skillet.
Add star anise.
Bring to a simmer, stirring to coat meat with sauce. Cook, stirring occasionally, for about 8 to 10 minutes or until liquid is reduced and meat is fork-tender.
For the Garlic Fried Rice:
In a bowl, break cold rice to separate grains.
In a wide skillet over low heat, heat about ¼ cup oil. Add garlic and cook, stirring occasionally until golden brown. With a slotted spoon, remove from pan and drain on paper towels. Remove excess oil except for about 1 to 2 tablespoons.
Raise heat to high, swirling the oil to coat the surface of the pan.
Add rice and cook, spreading on the surface of the pan for about 45 seconds or until grains start to sizzle and then tossing to redistribute. Repeat a few times until rice is heated through.
Season with salt and pepper to taste.
To Serve Beef Pares:
Ladle broth into serving bowls and garnish with green onions.
On serving plates, divide garlic fried rice and the braised beef. Serve hot with the beef broth.
Nutrition Information
Calories: 719kcal | Carbohydrates: 68g | Protein: 54g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 2996mg | Potassium: 969mg | Fiber: 2g | Sugar: 17g | Vitamin A: 125IU | Vitamin C: 5.7mg | Calcium: 83mg | Iron: 5.6mg
Source: https://www.kawalingpinoy.com/beef-pares/
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