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Beef Pares
Beef Pares

Before you jump to Beef Pares recipe, you may want to read this short interesting healthy tips about Why Are Apples So Beneficial With Regard To Your Health.

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I am sure you’ve heard of Cornell University, well these people did their own study on how apples can benefit an individuals brain. They discovered that one of the components in apples called quercetin, has actually been proven to help you to protect brain cells. Which means that by eating apples you can reduce the risk of getting Alzheimer’s.

I hope I have revealed some information that revealed why apples are so healthy for you. The huge benefits we covered are just a few of the benefits that eating apples can provide. All of the benefits would take us too long to include in this article, but the information is out there. When you go shopping again, make sure you purchase quite a few apples, their in the produce section. You will see that your overall health can greatly be benefited when you eat apples.

We hope you got insight from reading it, now let’s go back to beef pares recipe. To cook beef pares you need 14 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Beef Pares:
  1. Use 1/2 kg beef cut into 1 cm cubes (brisket, flank, or short rib)
  2. Take 6 cloves garlic, minced
  3. Take 1 medium onion, chopped
  4. You need 1 thumb ginger, sliced thin
  5. Take 1 star anise
  6. You need 1 tbsp peppercorns
  7. Use 1 bay leaf
  8. You need 1 tsp five spice powder or one more star anise
  9. Take 4 tbsp soy sauce
  10. Prepare 2 tbsp white vinegar
  11. Take 2 tbsp sugar
  12. Take 2 tbsp shaoxing wine (optional)
  13. You need to taste Salt
  14. Use 1 tbsp corn starch or flour
Instructions to make Beef Pares:
  1. In a cooking pot, cover the beef with water, and bring to a boil for five to ten minutes or until the meat is no longer red. Rinse the beef and the pot to remove all of the scum.
  2. Add enough water back into the pot to cover the meat, and mix in the garlic, onion, ginger, star anise, peppercorns, bay leaf, five-spice powder, soy sauce, vinegar, and shaoxing wine (if using). Bring to a boil under medium heat. Mix in sugar. Reduce heat to low, and simmer gently until the meat is tender, roughly two hours.
  3. When the onions have become transparent, taste the broth, and add in salt until the desired level of saltiness is achieved.
  4. When the meat is tender, dissolve the corn starch or flour in 2 tbsp. of water. Stir into the broth, bring to a boil, and then return to a simmer until the broth thickens slightly, about five minutes.
  5. To serve, take 1 cup of rice (garlic fried rice is usual, but plain steamed rice will do) and place several pieces of beef on top. Drizzle generously with broth, and garnish with toasted garlic and scallions. Usual condiments that go with this are soy sauce with calamansi (toyomansi), and chilli garlic paste.

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