What I had in mind actually is beef pares. This is already my 2nd attempt and my official tagatikim (food taster) thought what I did here is very similar to the one served in our favorite restaurant back home. Still we believe a stronger flavor would do the trick. My guess is star anise. I purposely omit it as we don’t really like too ‘Chinese’ tasting dish but I will definitely stir it in next time. I was also lazy to add in cornstarch to make thicker sauce so for the meantime, I will call this dish simply beef toppings. The hard-boiled egg in the photo? Well, I felt like I wanted to add some in the stew.
1/2 kilo beef brisket
5 tbsp of crushed garlic
1 onion, chopped
1 tbsp of sugar
1/2 cup soy sauce
about 10 pcs of peppercorns, crushed
1 tbsp of sesame oil
3 tbsp chopped garlic, fried and crispy
3 tbsp of chopped spring onions
Add the beef brisket to a casserole of boiling water and scoop out the scum when it floats. Simmer for an hour. Stir in the remaining ingredients, bring to boil and simmer until the beef is tender, adding more water or stock if necessary. This may take longs hours. (Add in the boiled eggs when the beef is almost tender.) Cook until there is little sauce. Pour over hot plain rice alongside steamed vegetables and sprinkle with fried, crispy garlic and chopped spring onions.