Beef Toppings

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page

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

Other Toppings:
3 tbsp chopped garlic, fried and crispy
3 tbsp of chopped spring onions
hard-boiled eggs

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.

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

6 thoughts on “Beef Toppings

  1. hi iska

    just like ces, i will try this, the coming weekend… paborito ko ito sa chowking but im sure yours is tastier. salamat sa recipe.

  2. This reminds me of Beef Brisket/Tendon Noodle Soup fouind in many Chinatowns. They only have one recipe to make such, I think. Many migrants are Cantonese. My suggestion: Tie the Brisket much like you do to a roast chicken. Pan fry it in a casserole up until it turns brown. Set aside and let it rest. Start adding the stock (beef stock) into the casserole and deglaze the bits. In this manner, you will have more ‘beefy’ flavour. Add back the beef, your chosen mirepoix and spices. Boil and let it simmer for 2 hours (depending on the weight of the meat) or just pop it in the oven. Makes a whole lot of diff.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge