Beef Pares Filipino style

Served with garlic rice and beef broth.

I love a good beef goulash. Then I saw this recipe online and thought: that is a lot of work but worth to try it.

The pudding on the right was for my neighbor.

Preparing it in 2 days makes the work a lot better to handle. And the beef has time to rest over night before it gets its final touch. It will fall apart very easy then.

The garlic rice needs day old cold rice anyway. I used the rice to cook it.

Ingredients for the first day:

500 g beef goulash

2 tbsp oil

2 yellow onions

5 cloves of garlic

1 knob ginger

3 bay leaves

Lots of fresh ground black pepper

Salt

2 1/4 cup water

2 tbsp veg stock paste (optional)

2 rice cooker cups longgrain rice

Chop onions, garlic and ginger. Season the beef with salt and pepper. Brown it in oil on all sides, add the veggies and the bay leaves and pour water over. Add veg stock.

Bring to a boil, cover and reduce the heat and simmer for 95 min. Cool down.

Cook the rice and cool it down.

Ingredients for the second day:

4 tbsp dark soy sauce

1 tbsp oyster sauce

2 tbsp tomatopaste

1 tsp fresh ground 5 Spice powder (fennel, anis, cinnamon, clove, szechuan pepper)

2 tbsp brown sugar (liquid)

ground pepper

Rice:

6 cloves of garlic

2 tbsp oil

1 tbsp butter

3 tbsp light soy sauce

spring onion greens

Reheat the pot and add all upper the ingredients and cook for an other 40 minutes. During this time prepare the garlic rice. 

Many people serve this dish with a beef broth. I used a beef stock cube and chopped some leek and used the white of the spring onion and some pieces from the cooked beef.