Beef Pares
Few things are as satisfying as Filipino beef pares, made with tender, braised beef brisket and served with garlic fried rice and a savory clear broth.
Equipment
Ingredients
For the Clear Broth:
- 1 tablespoon olive oil
- 2 pounds beef brisket, cut into 1-inch pieces
- 3 teaspoons kosher salt,
- 1 teaspoon black pepper, coarse ground
- 1 medium white onion, quartered
- 4 cloves garlic, crushed
- 6 cups water
- 1 teaspoon Beef Better Than Bouillon
- 1 teaspoon whole black peppercorns
- 1 - inch fresh ginger, sliced
- 2 bay leaves
For the Beef:
- 1 tablespoon olive oil
- 1 medium white onion, finely diced
- 3 cloves garlic, minced
- 1 - inch fresh ginger, grated
- 1 cup broth, (reserved from the clear broth)
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 3 star anise
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, coarse ground
- 1 teaspoon cornstarch
Instructions
For the Clear Broth:
- Generously coat the beef with salt and pepper. Then, warm the oil in a Dutch oven over medium heat and sear the meat until the color changes
- Add the onions and garlic to the pan and saute for 1-2 minutes.
- Stir in the water, Better than Bouillon, black peppercorns, ginger slices, and bay leaves; cover and cook for 1 hour until the beef is fork-tender.
- Strain the broth through a mesh strainer into a mixing bowl. Gather the beef and discard the solids. Set the broth aside.
For the Beef:
- Warm the oil in a saute pan and cook the onions until they become translucent and soften, for about 10 minutes.
- Add the garlic and ginger and cook for 1-2 minutes.
- Stir in the reserved beef, 1 cup of the clear broth, soy sauce, brown sugar, and star anise. Bring the mixture to a boil. Then, reduce the heat and simmer for 15- 20 minutes on low-medium heat.
- Taste and season with salt and pepper. Then, whisk in the cornstarch and simmer until the sauce thickens, for about 5-8 minutes.
- Garnish the beef with scallions and serve it with a small bowl of clear broth.
Notes
Expert Tips:
- Look for brisket with a good amount of marbling. I recommend purchasing the brisket and cutting it yourself rather than buying pre-cut meat.
- Sear the beef in oil to lock in moisture and build the base of flavor for the broth.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Beef & Broth | Calories: 148 kcal | Carbohydrates: 21 g | Protein: 6 g | Fat: 6 g | Sodium: 1768 mg | Fiber: 5 g | Sugar: 8 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!