Sunday, October 12, 2008

Beef Pares with an Apple Twist

From 10-06-08 dinner

I used the Beef Pares recipe, and added carrots and ginger (per comment of one who tried adding these to my recipe), then instead of using frozen beef broth to top the chuck roast (to avoid drying it up), I used half of the apples I usually use for an apple pie, mixed with the usual spices cinnamon, nutmeg, allspice and ground cloves.

When cooked, I placed the apples in a bowl first and mashed with a fork. Then I strained the sauce (separating the spaces and carrots in the process), then thickened and finalized the gravy the usual way. Then I mixed some of the gravy with the mashed apples, tasted it and adjusted by adding some soy sauce as needed. The resulting applesauce was yummmmmylicious! Hubby liked it as well! (He usually does not use the sauce of beef pares; he likes savoring the flavor infused in the meat itself.)

Then we had very little leftover. At first I was considering making beef asado roll but since I did not have enough meat mixed with remaining applesauce, I decided to use it for fried rice (I had plenty of gravy remaining, perfect for flavoring the rice!)

No comments:

Custom Search