After a long day out, nothing is quite as hearty—or as good as absorbing a night’s worth of drinking with your friends—as a hot plate of beef pares. Served in virtually every late-night café and carinderia and known for the slightly sticky, chewy and tender quality of the beef in the dish, it’s called pares because it is usually paired with garlic fried rice and some beef broth. The sauce that accompanies it is slightly sweet and savory, and the chopped green onion that tops the beef adds a hint of sharpness and crunch to this comforting dish. Don’t skimp on the garlic for this one! You can substitute brisket with shank as well—make sure to pick cuts that have some cartilage or ligaments so that you get that softness and meaty flavor. You can also switch out garlic fried rice with noodles as an accompaniment.
- 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
- cooking oil
- 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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