Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, beef pares. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Beef Pares is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Beef Pares is something which I’ve loved my entire life. They’re nice and they look fantastic.
Beef Pares are cubed beef briskets cooked with spices and tenderized to perfection. The aroma of this dish alone is enticing. You will surely ask for more after tasting it. Beef Pares is the best food pairing ever!
To get started with this recipe, we have to prepare a few components. You can have beef pares using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Beef Pares:
- Get 1/2 kg beef cut into 1 cm cubes (brisket, flank, or short rib)
- Get 6 cloves garlic, minced
- Make ready 1 medium onion, chopped
- Make ready 1 thumb ginger, sliced thin
- Take 1 star anise
- Get 1 tbsp peppercorns
- Take 1 bay leaf
- Make ready 1 tsp five spice powder or one more star anise
- Take 4 tbsp soy sauce
- Prepare 2 tbsp white vinegar
- Get 2 tbsp sugar
- Make ready 2 tbsp shaoxing wine (optional)
- Make ready to taste Salt
- Get 1 tbsp corn starch or flour
Beef Pares Recipe A reminiscent of Chinese asado, this recipe is of the favorite beef dish of the Filipinos. This delicious medley of tastes is generally a chunks of beef brisket that are first simmered in a well-seasoned broth until tender and then gently braised in soy sauce, sugar and star anise. What characterizes the beef pares from other beef-and-rice or beef-and-noodle dishes is the very tender meat. Cuts with lots of litid (tendon) are used to achieve a texture that is tender and sticky at the same time.
Instructions to make Beef Pares:
- In a cooking pot, cover the beef with water, and bring to a boil for five to ten minutes or until the meat is no longer red. Rinse the beef and the pot to remove all of the scum.
- Add enough water back into the pot to cover the meat, and mix in the garlic, onion, ginger, star anise, peppercorns, bay leaf, five-spice powder, soy sauce, vinegar, and shaoxing wine (if using). Bring to a boil under medium heat. Mix in sugar. Reduce heat to low, and simmer gently until the meat is tender, roughly two hours.
- When the onions have become transparent, taste the broth, and add in salt until the desired level of saltiness is achieved.
- When the meat is tender, dissolve the corn starch or flour in 2 tbsp. of water. Stir into the broth, bring to a boil, and then return to a simmer until the broth thickens slightly, about five minutes.
- To serve, take 1 cup of rice (garlic fried rice is usual, but plain steamed rice will do) and place several pieces of beef on top. Drizzle generously with broth, and garnish with toasted garlic and scallions. Usual condiments that go with this are soy sauce with calamansi (toyomansi), and chilli garlic paste.
What characterizes the beef pares from other beef-and-rice or beef-and-noodle dishes is the very tender meat. Cuts with lots of litid (tendon) are used to achieve a texture that is tender and sticky at the same time. Brisket, flank and shanks are all ideal for making beef pares. So, it's just boiled beef over rice? This video will show you how to cook Beef Pares.
So that’s going to wrap it up with this exceptional food beef pares recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
