Tag: beef
Beef Pares
Beef Pares
Beef pares is a classic Filipino dish influenced by Chinese asado(meat braised in stock/soy/sugar/star anise). In this case, I used beef brisket. You can also use cheap braising cuts like chuck, arm, short ribs, shanks, or bottom round. The first part of this dish requires the brisket to simmer for a couple of hours, while creating a clear and flavorful beef stock(using another Chinese technique that’s influenced this dish). Once the meat is tender enough, it is sautéed with onions, garlic, and ginger and simmered in the asado sauce until the majority of the liquid has evaporated. The beef is served with garlic fried rice and a side of the broth to dip the meat in.
Ingredients
Beef Broth
- 2 lbs brisket cut into 1 1/2” cubes
- 6 cups water
- 1 onion quartered
- 5 garlic cloves minced
- 1 tsp black peppercorns
- 3 bay leaves
- 1 tbsp salt
Beef Asado
- 1 tbsp vegetable oil
- 1 small onion diced
- 4 garlic cloves minced
- 2 tbsp ginger minced
- 1 cup beef broth
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 star anise
Garnish
- green onions chopped
Instructions
- Bring a pot of water to a boil. Add in the cubed brisket. Simmer for 10 minutes, skimming the top of the water for scum. Drain the brisket and rinse any excess scum off.
- Add the brisket back into the pot with 6 cups of new clean water. Bring to a boil. Skim off any remaining scum.
- Add the onions, garlic, peppercorns, bay leaves, and salt. Cover. Reduce the heat to medium low and simmer for 2 hours.
- Strain the broth. Set the beef aside. Discard the bay leaves. Keep the broth warm.
- Mix 1 cup of the hot broth with the soy sauce and brown sugar. Set aside.
- Heat up the cooking oil in a large sauté pan over medium high heat. Sauté the onions, garlic, and ginger for 5 minutes.
- Add the brisket in. Sauté for 5 minutes.
- Pour in the sauce. Toss in the star anise. Simmer for 10 minutes until the majority of the liquid has evaporated.
Ground Brisket Burger
Ground Brisket Burger
Like I’ve said in the last 2 brisket related posts: follow the cheeba. It will have the answers. And the cheeba has lead me to this burger creation. That fatty brisket end that I trimmed off a whole brisket got turned into ground beef. Highly fatty and delicious ground beef. 70% lean. The burger was topped with a couple slices of smoked brisket, horseradish white cheddar, pickled red onions, creamy horseradish ketchup, on a toasted brioche bun. Always listen to the cheeba.
Equipment
- meat grinder
Ingredients
- 1 lb ground brisket
- 1 tsp salt
- 1 tsp black pepper
- 2 slices smoked beef brisket
- 2 brioche buns
- horseradish white cheddar
- pickled red onions
Creamy Horseradish Ketchup
- 2 tbsp ketchup
- 1 tbsp mayonnaise
- 2 tsp prepared horseradish
Instructions
- Remember the fatty triangle end from the whole brisket we trimmed off and saved? If you froze it down, take it out of the freezer and allow it to partially thaw overnight.
- Grind the brisket through twice on a medium grinding plate.
- Take 1lb of the ground brisket and season with salt and pepper. Form into 2 patties. Because of the high fat content, they will shrink.
- Sear 2 slices of smoked brisket in a sauté pan for 2 minutes a side on medium high heat. Remove from the pan.
- Toast the buns in the render brisket fat. Remove from the pan.
- Add the patties to the pan.
- Cook for 5 minutes on the first side. Flip. Top with the sliced brisket and the horseradish white cheddar. Partially cover the pan and cook for 4 minutes.
- While the burger is cooking, mix together the ketchup, mayonnaise, and prepared horseradish.
Beef Salpacio
Beef Salpacio
This classic Filipino stir fried garlic beef has its origins from Spanish cuisine. The name is derived from the word salpicar, meaning to spatter, sprinkle, and pepper, which is exactly what’s going on. The beef gets seared with a lot of garlic, then briefly simmered in a slightly spicy soy/Worcestershire sauce base. Serve the beef with mounds of garlic fried rice.
Servings: 4
Ingredients
- 2 lbs top sirloin cut into 1 1/2” cubes
- salt and pepper to taste
- 1/4 cup Worcestershire sauce
- 1/4 cup light soy sauce
- 1 tsp brown sugar
- 1 tsp chili flakes
- 1 tbsp olive oil
- 2 tbsp butter
- 1 head garlic peeled and minced
Instructions
- Season the beef with salt and pepper. Let marinate for 15 minutes.
- Mix together the Worcestershire sauce, soy sauce, brown sugar, and chili flakes. Set aside.
- Heat up the oil and butter in a sauté pan over medium high heat. Sauté the garlic for 2 minutes.
- Add in the beef in a single layer. Let sear on one side for 2 minutes.
- Stir and let sear on the other side for a minute.
- Pour in the sauce and allow to simmer for 3 minutes.
