I didn’t know why it’s called beef pares until I searched for this recipe. Pares literally means “pair” in English. As this dish is best eaten with a pair of garlic fried rice and beef soup. Another sure hit to my taste buds and to my family too.
- 2 lbs. beef brisket, uncut
- ½ cup soy sauce
- ½ cup brown sugar
- 3 pcs. star anise
- 1 tsp ginger, minced
- 1 bay leaf
- ½ tsp black pepper
- 1 stalk green onion, chopped (for garnishing)
- Salt to taste
For the soup:
- 3 stalks green onions, cut into 2-inch length
- 1 medium size onion, quartered
- ½ head garlic, chopped
- 1 pc beef cube
- 1 tsp peppercorns
- 1 stalk green onions, finely chopped (for garnishing)
1. Place the beef in a big sauce pan. Add enough water to cover the meat (about 2L) and bring to a boil over medium low heat until scum appears on the surface. Clear the scum off the broth.
2. Add all the soup ingredients except the green onions for garnishing. Add salt to taste. Cover the saucepan. Adjust heat to low and simmer for 1 to 2 hours or until the beef is tender.
3. When the meat is tender, remove from the sauce pan and allow to cool down.
4. Meanwhile, transfer the broth to another sauce pan, leaving about 2 cups of it in the original sauce pan. The broth in the new sauce pan will be the soup. Simmer over low heat until ready to serve.
5. Slice the beef in cubes and return to original sauce pan.
6. Add the soy sauce, sugar, bay leaf, star anise, ginger, and black pepper. Season with salt to suit your taste.
7. Bring to a boil and simmer over low heat until the sauce thickens that is about 15-20 minutes.
8. Serve with garlic fried rice and the reserved beef soup. Garnish beef stew and soup with chopped green onions.
Recipe from Pinay In Texas Cooking Corner ☺
Craving for lechon paksiw but don’t have lechon leftovers? Then this recipe is perfect for you.No need to wait for lechon leftovers to make paksiw. Here’s a simple way to make paksiw from scratch.
1 kilo pig’s front trotter (pata front), cut into 2-inch-thick slices
1 tablespoon oil
2 teaspoons minced garlic
1 1/2 cups bottled lechon sauce
1/2 cup pork stock
3 tablespoons vinegar
1/2 tablespoon sugar
2 bay leaves
1/4 teaspoon black peppercorns
salt and pepper to taste
1 Place pata in a deep stockpot and fill with water until the meat is fully covered. Bring to a boil then simmer for about 1 hour or until pata is fork-tender. Drain and let cool.
2 Carefully remove the bones of the pata and slice meat into 2-inch pieces. Heat oil in a medium stockpot. Briefly sear skin of the pata (not the meat) until lightly browned. Add garlic and sauté for 30 seconds.
3 Add the rest of the meat and all other ingredients in the stockpot. Simmer over medium heat for 15 minutes without stirring. Stir and adjust seasoning with salt and pepper. Continue to cook for another 15 minutes or until sauce is slightly thickened. Remove bay leaves and peppercorns before serving, or you can also leave some as garnish.
Recipe from www.yummy.ph
CHICKEN PORK ADOBO WITH LIVER SPREAD
Want to try another version of adobo? then I wish you will try this as well. It taste fantastic and amazing. The recipe came from Chef Boy Logro one of the famous chef in my country Philippines.
1. In a bowl, marinate chicken and pork with soy sauce, vinegar, water,
sugar and bay leaf for at least 1 hour. Just before cooking, add the
garlic to the marinade.
2. Heat oil in pan, add chicken and pork, pan sear until brown.
3. Add marinade mixture, cover and simmer over medium heat until
4. Season with salt, pepper and liver spread
5. Serve hot.
I missed eating pork lechon (roasted pork) especially the crispy skin so since I have pork knuckles sitting in my fridge I decided to make crispy pata instead. There are lots of crispy pata recipes to choose from but I decided to chose the no frying version. It is easy, no splattering of oil which I hate when frying and of course it is more healthier, less sinful. Recipe from CASAveneracion
Start by simmering the pata in plenty of salted water with a whole garlic, onion, peppercorns and a bay leaf for flavor. When the pata is tender, remove it from the broth and place on a rack to drip for a while. I wrap mine with foil and placed it in the fridge to dry quickly for about 30 minutes.
Preheat the oven to 475F or as high as it can go.
When the desired temperature is reached, put the pata in. Roast until the rind is puffed and crispy. Served with your favourite sauce. Enjoy!:)