Beef Pares

Ingredients

For the Broth

• 2 pounds beef brisket, cut into 1 ½-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

For the Beef Asado

• 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)
• ¼ cup soy sauce
• ¼ cup brown sugar
• 2 pieces star anise
• salt and pepper to taste

For the Garlic Fried Rice

• 4 cups day-old cold rice
• ¼ cup canola oil
• 5 garlic cloves, peeled and minced
• salt and pepper to taste

Instructions

For the Broth

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 ½ hours or until meat is tender. With a slotted spoon, remove meat from broth. Keep broth on low heat.

For the Beef Asado

1. In a skillet over medium heat, heat 1 tablespoon of oil. Add the chopped onions, minced garlic, and ginger. Cook, stirring regularly, until softened.
2. Add beef and cook for about 2 to 3 minutes or until lightly browned.
3. 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.
4. Add star anise.
5. 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.

For the Garlic Fried Rice

1. In a bowl, break cold rice to separate grains.
2. In a wide skillet over low heat, heat about ¼ 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.
3. Raise heat to high, swirling the oil to coat the surface of the pan.
4. 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.
5. Season with salt and pepper to taste.

To Serve Beef Pares

1. Ladle broth into serving bowls and garnish with green onions.
2. On serving plates, divide garlic fried rice and the braised beef. Serve hot with the beef broth.

Notes

• Do not skip blanching the meat. This extra step ensures the broth is clear and free of sediments.
• Cook the meat at a gentle simmer. The agitation from boiling emulsifies the rendered fat and soluble protein, creating a cloudy broth.