{"id":13349,"date":"2016-07-12T20:58:17","date_gmt":"2016-07-13T03:58:17","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=13349"},"modified":"2021-05-20T02:37:56","modified_gmt":"2021-05-20T09:37:56","slug":"beef-pares","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/beef-pares\/","title":{"rendered":"Beef Pares"},"content":{"rendered":"\n

Beef Pares is the best food pairing ever! The combination of tender beef Asado, garlic fried rice, and piping-hot broth is filling and delicious.<\/em><\/p>\n\n\n\n

\"Beef
Beef Pares<\/figcaption><\/figure>\n\n\n\n\n\n

Hearty soups are my favorite comfort foods, and rain or shine; they are on our dinner table at least 2 to 3 times a week. Just something about piping-hot sinigang<\/a> or tinola<\/a> soothes the weary soul.<\/p>\n\n\n\n

I had a good chunk of beef brisket thawing in the fridge I meant to make into nilagang baka today for lunch, but upon inspection of my produce bin, I realized I didn't have cabbage, green beans, or even potatoes to pull the dish together. Ugh.<\/p>\n\n\n\n

\"beef<\/figure>\n\n\n\n

Anyway, all's well that ends well because I decided instead to make beef pares and enjoyed it more than I thought I would have a bowl of nilaga. I don't make this dish very often, and I was glad for the refreshing change of flavor.<\/p>\n\n\n\n

While I was chowing down the tender beef between generous spoonfuls of garlic fried rice and greedy slurps of the broth, I was muttering to myself, \"Man, whoever dreamed up this awesome food pairing should be placed in the annals of Philippine history.\" LOL, seriously, I enjoyed it that much!<\/p>\n\n\n\n

\"making<\/figure>\n\n\n\n

Beef pares takes a few good hours to make but is so worth the effort. Tender braised beef, fried rice<\/a> redolent of garlic, and piping-hot beef broth make a delicious and filling meal that's sure to hit the spot.<\/p>\n\n\n\n

Beef cuts to use<\/h2>\n\n\n\n

The recipe calls for brisket, but you can also use cuts best for braising or stewing, such as short ribs, shanks, chuck, or round. The low and slow cooking method will turn these cheaper and tougher parts into melt-in-your-mouth tender and full-on flavor.<\/p>\n\n\n\n

\"simmering<\/figure>\n\n\n\n

Cooking steps<\/h2>\n\n\n\n
  1. Blanch the beef for about 8 to 10 minutes to keep the broth clear and sediment-free. Change the water, rinse the meat well, and simmer with aromatics until tender.<\/li>
  2. When beef is tender, drain from the liquid and braise in a soy sauce, brown sugar, and star anise mixture reminiscent of Chinese Asado.<\/li>
  3. Reserve the broth and keep warm on low heat. If you want to remove more of the sediments, you can strain the broth using a cheesecloth or fine-mesh sieve. Garnish with chopped scallions when ready to serve.<\/li>
  4. Make sinangag. For best results, use cold, day-old cooked rice.<\/li><\/ol>\n\n\n\n
    \"pouring<\/figure>\n\n\n
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    \n\n\t\t\t\tHow to make a clear broth\n\t\t\t<\/h2>\n\n\t\t\n\t\t\n\t\t\t
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