Beef Pares
Beef Pares is the ultimate cold-weather comfort food! A delicious pairing of beef asado, garlic fried rice, and a flavorful beef broth, it's delicious and filling.
- Prep time
- 15 min
- Cook time
- 3 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 pounds beef brisket, cut into 1 1/2-inch cubes
- 6 cups water
- 1 onion, peeled and quartered
- 4 cloves garlic, peeled and pounded
- 1 teaspoon peppercorns
- 2 bay leaves
- 1 tablespoon salt and more as needed
- green onions, chopped
- pepper to taste
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 1 cup broth (reserved from cooking the beef)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 pieces star anise
- salt and pepper to taste
- 4 cups day-old cold rice
- 1/4 cup canola oil
- 5 garlic cloves, peeled and minced
- salt and pepper to taste
Instructions
- 1
In a pot over medium heat, bring about 2 quarts of water to a boil. Add beef brisket and boil, skimming scum that floats on top, for about 8 to 10 minutes. Drain beef, discarding liquid. Rinse meat and pot well.
- 2
Return meat to clean pot and add 6 cups of cold water. Over medium heat, bring to a boil. Skim scum that floats on top.
- 3
When water is clear of scum,, add quartered onions, pounded garlic, peppercorns, bay leaves, and 1 tablespoon salt.
- 4
Lower heat, cover, and simmer for about 2 to 2 1/2 hours or until meat is tender. With a slotted spoon, remove meat from broth. Keep broth on low heat.
- 5
In a skillet over medium heat, heat 1 tablespoon of oil. Add the chopped onions, minced garlic, and ginger. Cook, stirring regularly, until softened.
- 6
Add beef and cook for about 2 to 3 minutes or until lightly browned.
- 7
In a bowl, combine 1 cup of the reserved broth (from cooking the beef), soy sauce, and brown sugar. Stir until sugar is dissolved and add to skillet.
- 8
Add star anise.
- 9
Bring to a simmer, stirring to coat meat with sauce. Cook, stirring occasionally, for about 8 to 10 minutes or until liquid is reduced and meat is fork-tender.
- 10
In a bowl, break cold rice to separate grains.
- 11
In a wide skillet over low heat, heat about 1/4 cup oil. Add garlic and cook, stirring occasionally until golden brown. With a slotted spoon, remove from pan and drain on paper towels. Remove excess oil except for about 1 to 2 tablespoons.
- 12
Raise heat to high, swirling the oil to coat the surface of the pan.
- 13
Add rice and cook, spreading on the surface of the pan for about 45 seconds or until grains start to sizzle and then tossing to redistribute. Repeat a few times until rice is heated through.
- 14
Season with salt and pepper to taste.
- 15
Ladle broth into serving bowls and garnish with green onions.
- 16
On serving plates, divide garlic fried rice and the braised beef. Serve hot with the beef broth.