Beef Pares

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.

Ingredients:

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



Cooking procedure:

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.