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Beef Pares Mami
Beef Pares Mami

Before you jump to Beef Pares Mami recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.

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We hope you got benefit from reading it, now let’s go back to beef pares mami recipe. To make beef pares mami you only need 25 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Beef Pares Mami:
  1. Use Beef Pares
  2. Use 500 grams beef brisket
  3. You need 3 cloves garlic, chopped
  4. You need 1 large white onion, chopped
  5. Take 3 tbsp soy sauce
  6. Take 3 tbsp oyster sauce
  7. Take 3 tbsp hoisin sauce
  8. Get 1 thinly slice ginger
  9. Take 3 pcs star anise
  10. Use to taste Ground pepper
  11. Provide 1 beef bouillon
  12. Get 1/2 tbsp brown sugar
  13. Use Soup base
  14. You need 500 grams beef bones
  15. Take 1 tsp pepper corn
  16. Take 1 medium size onion, halves
  17. You need 1 medium size carrot, quarters
  18. Take 1 beef bouillon
  19. Use to taste Salt
  20. Use To serve
  21. Get Egg noodles, cooked per package instruction
  22. Take Hard boiled egg, if desired
  23. Provide Fried garlic
  24. Take Spring onions, chopped
  25. Prepare Chili oil
Instructions to make Beef Pares Mami:
  1. Pre-boil the beef brisket and bones to remove the gunk. Combine both beefs in a pot and fill with water until almost covered. Set to boil until the gunks starts floating to the top. Scope out the gunk and then drain the water. Separate the brisket from the beef bones. Set aside.
  2. Cook the soup base by bring a pot of water with the beef bones and the rest of the ingredients to a boil. Simmer for 30 minutes covered. Add salt to taste. Then turn off heat.
  3. Cook the beef pares. Saute garlic and onion until onion softens and fragrant. Add the beef brisket. Saute for 2-3 minutes over medium heat.
  4. Add the soy sauce, oyster sauce, hoisin sauce and pepper. Sauce for 1 minute then add the ginger, star anise a f water until the beef is almost covered. Bring to a boil then turn down heat to a simmer. Simmer for 30 minutes covered.
  5. Add the beef bouillon and sugar. Turn down heat to low and slow cook until the beef is tender. Add water as necessary.
  6. Once the beef is tender, prepare a slurry by combining 1 tsp of cornstarch with 1/4 cup room temperature water. Add the slurry to the beef brisket and stir to make the sauce slightly thicker. Turn off heat.
  7. To assemble, place egg noodles in a bowl then add 2 ladle of the soup base. Top with a 2-3 tbsp of beef pares or as desired. Serve with blanched bokchoy, hard boiled egg and garnish with fried garlic, spring onions and chili oil.

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