Beef Pares is a popular economy lunch usually served at neighborhood karenderias, office and school canteens. A reader who was looking for a perfect beef pares has ask for this recipe. I could safely say that there is no such perfect recipe for beef pares, just like the adobo there are countless ways to cook the dish. There are so many factors that are considered, like the quality of the ingredients and sometimes it really defends to economics and of course individual preference.
However there is common factor beef is braised in soy sauce and sugar and garnished with chopped spring onion. Beef pares which literary means paired beef, is serve paired with garlic fried rice and soup.
For my version of beef pares I made sure that the soup is as delicious as the braised beef as well. Here is the recipe of my Special Beef Pares. Enjoy.
1/2 kilo beef brisket, cut into large cubes
1/2 cup soy sauce
1 tbsp. sugar
2-3 cloves garlic, chopped
1 small size onion chopped
1 small bundle spring onion, chopped
1-2 pcs. star anise
1/4 cup cornstarch
salt and pepper
garlic fried rice for 4-6 servings
For the Soup
1 small bundle spring onion, cut into 2” length
1 medium size onion, quartered
1/2 head garlic, chopped
2-3 slivers of ginger
1 tsp peppercorns
Place the beef in a big sauce pan, add enough water to cover the meat. Bring to a boil let boil for 2 to 3 minutes. Drain the beef and discard the liquid, rinse meat off scum. Return the beef in to the sauce pan, add enough water for the soup for 4 to 6 servings. Add in all the soup ingredients, add salt to taste. Bring to a boil and simmer for 1 to 1 1/2 hours or until the beef are tender. Separate the meat from the broth, keep aside meat. Using a sieve, filter out the broth off the residue, return the beef soup to the sauce pan, keep hot until ready to serve. In a separate sauce pan sauté garlic and onion until fragrant. Add in the boiled beef and stir cook for 2 to 3 minutes. Add in the soy sauce, sugar and star anise, stir cook for another 1 to 2 minutes. Add in 1 1/2 cup of the broth bring to a boil and simmer for 3 to 5 minutes. Season with salt and pepper to taste. Thicken sauce with cornstarch dissolved in 1/2 cup of water, cook for another minute or two. Serve with garlic fried rice and the reserved beef soup, garnish braised beef and soup with chopped spring onion.
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