Servings: 4
Ingredients
For the broth
- 1.9 L water
- 900 g beef brisket cut into 4-cm cubes
- 1.4 L water
- 1 onion peeled and quartered
- 4 cloves garlic peeled and crushed
- 1 teaspoon peppercorns
- 2 bay leaves
- 1 tablespoon salt plus more as needed
- green onions chopped, for serving
- pepper to taste
For the beef asado
- 1 tablespoon canola oil
- 1 onion peeled and chopped
- 3 cloves garlic peeled and finely chopped
- 1 piece ginger 2.5-cm piece, peeled and julienned
- 240 ml broth reserved from cooking the beef
- 60 ml soy sauce
- 55 g brown sugar
- 2 star anise
- salt to taste
- pepper to taste
For the garlic fried rice
- 740 g rice cooked the day before and chilled
- 60 ml canola oil
- 5 cloves garlic peeled and finely chopped
- salt to taste
- pepper to taste
Procédé
For the broth
- In a saucepan over medium heat, bring 1.9 L water to a boil, then add the beef brisket.1.9 L water, 900 g beef brisket
- Boil for 8 to 10 minutes, skimming off any foam. Drain the beef, discard the liquid, and rinse the meat and saucepan thoroughly.
- Return the meat to the clean saucepan. Add 1.4 L cold water, bring to a boil, and skim until the liquid is clear.1.4 L water
- Add the onion, garlic, peppercorns, bay leaves, and 1 tablespoon of salt.1 onion, 4 cloves garlic, 1 teaspoon peppercorns, 2 bay leaves, 1 tablespoon salt
- Reduce the heat, cover, and simmer for 2 hours to 2 hours 30 minutes, until the meat is tender. Remove the meat with a slotted spoon and keep the broth over low heat (reserve 240 ml for the asado).
For the beef asado
- Heat the oil in a skillet over medium heat. Add the onion, garlic, and ginger, and sauté until softened.1 tablespoon canola oil, 1 onion, 3 cloves garlic, 1 piece ginger
- Add the beef and cook for 2 to 3 minutes, until lightly browned.
- Stir the reserved broth, soy sauce, and brown sugar together until the sugar dissolves, then pour into the skillet. Add the star anise.240 ml broth, 60 ml soy sauce, 55 g brown sugar, 2 star anise
- Bring to a simmer, stirring to coat the beef, then cook for 8 to 10 minutes, until the sauce has reduced. Season with salt and pepper to taste.salt, pepper
For the garlic fried rice
- Break up the cold rice in a bowl to separate the grains.740 g rice
- Heat the oil in a large skillet over low heat. Add the garlic and cook, stirring, until golden. Lift out the garlic with a slotted spoon and drain on paper towels.60 ml canola oil, 5 cloves garlic
- Pour off the excess oil, leaving about 1 to 2 tablespoons in the skillet. Increase the heat to high, add the rice, and stir-fry in short bursts (let it sit spread out in an even layer for about 45 seconds, then stir) until piping hot. Season with salt and pepper to taste.salt, pepper
To serve
- Ladle the broth into bowls and garnish with green onions. Serve the garlic fried rice and beef asado piping hot, with the broth on the side.green onions, pepper
Notes
- Do not skip blanching the meat: it keeps the broth clear and sediment-free.
- Keep the broth at a gentle simmer: a vigorous boil emulsifies the fat and clouds the broth.
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