How to - Beef Pares Mami

Ingredients

1 lb. round miki noodles
1/2 cup chopped scallions
3 tablespoons toasted garlic
4 boiled eggs
2 tablespoons fish sauce
Salt and ground black pepper to taste

Beef Stock

1 lb. beef neck bones
8 to 12 cups water
1/4 cup chopped carrots
1/4 cup chopped celery
1/4 cup chopped yellow onion

Beef Pares

1 lb beef brisket or sirloin, cubed
1/4 cup soy sauce
1 teaspoon ground black pepper
1/4 cup sugar
2 tablespoon ginger, minced
2 cloves garlic, crushed
1 medium-sized onion, minced
4 cups water
1 piece beef cube
2 pieces star anise
2 tablespoon cooking oil
3 tablespoons scallions or green onions, finely chopped

YouTube Video Source : Panlasang Pinoy

Procedure

1. Boil water in a pot, put in beef bones together with celery, carrots and onions wrapped in a cheese cloth. Let it boil for around 2-3 hours.
   For the Beef Pares procedure..
2. Heat cooking in a separate pot, fry the garlic, onions, and ginger.
3. Add in the beef cubes, fry until light brown.
4. Add the soy sauce and beef stock from the boiled beef bones (when it has been around an hour). Cover and simmer until the meat further tenders.
5. Add in the brown sugar, ground black pepper and salt. Stir to mix. Set this aside.
6. In a separate pot, heat water and put in noodles for a minute and drain water.
7. Transfer noodles in a serving bowl and top it with the beef pares, and sliced boiled eggs.
8. Pour in the beef broth from the boiled beef bones. Garnish with chopped scallions and this is ready to serve.