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Beef Pares Mami
Beef Pares Mami

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We hope you got benefit from reading it, now let’s go back to beef pares mami recipe. You can have beef pares mami using 25 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Beef Pares Mami:
  1. Get Beef Pares
  2. Use beef brisket
  3. Take garlic, chopped
  4. Get large white onion, chopped
  5. Take soy sauce
  6. Use oyster sauce
  7. Get hoisin sauce
  8. Take thinly slice ginger
  9. You need star anise
  10. You need Ground pepper
  11. Use beef bouillon
  12. Provide brown sugar
  13. You need Soup base
  14. Take beef bones
  15. Prepare pepper corn
  16. Prepare medium size onion, halves
  17. You need medium size carrot, quarters
  18. Get beef bouillon
  19. Use Salt
  20. Provide To serve
  21. Provide Egg noodles, cooked per package instruction
  22. Provide Hard boiled egg, if desired
  23. Take Fried garlic
  24. Get Spring onions, chopped
  25. Take Chili oil
Steps 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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