Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, beef pares. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Meat Raised On Our California Farms. Shipped From Our Farms To Your Table. Beef Pares are cubed beef briskets cooked with different spices and tenderized to perfection.
Beef Pares is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Beef Pares is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook beef pares using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Beef Pares:
- Prepare 1/2 kg beef cut into 1 cm cubes (brisket, flank, or short rib)
- Get 6 cloves garlic, minced
- Get 1 medium onion, chopped
- Get 1 thumb ginger, sliced thin
- Take 1 star anise
- Prepare 1 tbsp peppercorns
- Take 1 bay leaf
- Prepare 1 tsp five spice powder or one more star anise
- Make ready 4 tbsp soy sauce
- Take 4 tbsp white vinegar
- Prepare 1 tbsp sugar
- Prepare 2 tbsp shao xing wine (optional)
- Make ready to taste Salt
- Get 1 tbsp corn starch or flour
The sweet sauce of Beef Pares is also part of its great taste. The dish is then partnered with garlic fried rice and beef broth, which is the reason why the dish is called " pares." Beef Pares preparation and tips. This Beef Pares recipe, though having simple ingredients, is a slow cooker, in that you need to cook the beef for a longer period. Beef Pares are cubed beef briskets cooked with spices and tenderized to perfection.
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.
The aroma of this dish alone is enticing. You will surely ask for more after tasting it. I was first introduced to this dish during my elementary days. It was in a local Tapsilog restaurant in Las Pinas City. During those days, this was a new addition to the restaurant's menu.
So that is going to wrap it up with this exceptional food beef pares recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
