Beef Pares

Directions

• Parboil and Build the Stock: Place the cubed beef brisket in a large stockpot and submerge completely in 4 to 5 liters of water. Bring to a rolling boil over high heat for 10 minutes. Skim off all the grey foam and scum that floats to the top to ensure a clear broth. Toss in one chopped onion, a handful of smashed garlic, the whole peppercorns, 2 pieces of star anise, and the Knorr beef cubes.
• Tenderize the Meat: Lower the heat to medium-low, cover with a lid, and simmer gently for 1.5 to 2 hours until the beef brisket is completely fork-tender but still holding its cubed shape. (If using a pressure cooker, seal and cook for 35 to 40 minutes).
• Separate and Save the Broth: Use a slotted spoon to fish out the tender beef cubes and transfer them to a plate. Strain the remaining rich beef liquid through a fine sieve into a separate container to remove the solid spices. Set aside 4 cups of this clear broth to build your sauce, and keep the remaining large batch over low heat on the stove to serve as the hot side soup.
• Sauté the Aromatics: Heat 3 tablespoons of cooking oil in a large wok or deep pan over medium heat. Sauté the remaining onions, minced garlic, and julienned ginger for 3 to 4 minutes until the onions are soft and the ginger releases its hot, sweet aroma.
• Simmer the Sweet-Savory Glaze: Toss the tender beef cubes into the wok, stir-frying for 2 minutes until lightly browned on the edges. Pour in the soy sauce, oyster sauce, brown sugar, remaining star anise, and the dried bay leaves. Pour in the 4 cups of your reserved beef stock and bring the mixture to a boil. Let it simmer uncovered for 10 minutes to allow the flavors to blend deeply into the fibers of the meat.
• Thicken the Gravy: Give your cornstarch slurry a quick stir. While continuously stirring the bubbling beef stew, slowly stream in the slurry. Cook for another 3 to 5 minutes over low heat until the sauce transforms into a rich, thick, and glistening dark brown gravy that coats the back of a spoon. Turn off the heat and stir in the sesame oil.
• Assemble and Serve: Ladle the thick, sweet braised beef pares into individual small bowls and top with fresh scallions and crunchy toasted garlic chips. Serve this immediately alongside a hot dome of garlic fried rice (sinangag) and a small bowl of the clear, piping-hot beef soup garnished with extra scallions.