This hearty Retiro-style beef pares platter pairs thick sweet-savory beef, garlic rice, and crisp chicharon bulaklak.
1 hour 35 minutes · Serves 4
Ingredients for Retiro Beef Pares with Chicharon Bulaklak
4 pounds beef shank, cut into large dice
5 thumbs ginger, minced
10 cloves garlic, minced
1 tablespoon beef powder
5 star anise
1/2 cup soy sauce
2 tablespoons oyster sauce
3/4 cup brown sugar
3 tablespoons cornstarch
2 quarts water
1/2 cup cooking oil
2 heads garlic, minced
5 cups cooked rice
2 tablespoons soy sauce
1 teaspoon salt
2 pounds pork ruffle fat
5 dried bay leaves
2 tablespoons salt
1 quart water
How to cook Retiro Beef Pares with Chicharon Bulaklak
1.Rub ruffle fat with 2 tablespoons salt. Boil with 1 quart water and bay leaves until water evaporates, then fry in rendered fat until crisp.
2.Cook 2 heads minced garlic in 1/2 cup oil from cold over medium heat until golden; separate garlic from oil.
3.Stir-fry rice in 1/4 cup garlic oil for 4 minutes, adding it in two batches. Toss with 2 tablespoons soy sauce, salt, and 1 tablespoon browned garlic.
4.Pressure-cook beef shank with 1 quart water for 12 minutes; release pressure and reserve beef with stock.
5.Sauté ginger in remaining garlic oil for 2 minutes, then garlic for 1 minute. Add beef, stock, soy sauce, oyster sauce, and star anise; cover and simmer 20 minutes.
6.Add brown sugar and beef powder. Stir in cornstarch mixed with 1/2 cup water until thickened; serve with rice, chicharon bulaklak, and browned garlic.
