Beef Pares Mami (Filipino Beef Noodle Soup)
This Beef Pares Mami is the Filipino version of pho and is equally tasty. Tender pieces of beef are cooked slowly until meltingly tender in a perfectly seasoned and spiced broth. Fresh egg noodles are then added to make a mouthwateringly delicious soup that is perfect for the entire family!
Ingredients
- 2 tbsp cooking oil of choice
- 6 cloves garlic, peeled and crushed
- 2.2 lbs (1 kg) chuck roast or beef brisket, cut into bite-sized cubes and seasoned with 1 tsp each of salt and pepper
- 4 cups (1 L) beef broth or beef stock, homemade or storebought
- 4 cups (1 L) water
- 2 cinnamon sticks
- 6 star anise, dried
- 1 1/2 tbsp (23 ml) soy sauce, or to taste
- 1 1/2 tbsp (23 g) sugar
- salt and pepper, to taste
- 1 lb (455 g) package cooked egg or mami (chow mein) noodles, blanched briefly in hot water then drained
- 1 napa or savor cabbage, shredded coleslaw-style
- green onions or scallions, sliced thinly
- hard-boiled eggs, peeled and halved, for serving
- fried garlic, for serving
- red chili, sliced, for serving
- lime slices, for serving
Instructions
- Heat the oil in a stock pot over medium heat. Add the garlic and cook for 1 minute or until aromatic. Add the beef cubes and cook for 20 minutes, turning the meat halfway through the cooking time, until the beef is browned all over and has released its fat. Add the beef broth and water to the pan, then add the cinnamon sticks and star anise. Bring to a boil then lower the heat to a simmer. Cover and cook until the meat is tender, between 11⁄2 and 2 hours. Season the broth with the soy sauce, sugar and salt and pepper, to taste.
- Ladle the noodles into individual bowls and top with a portion of the cabbage
and green onions. Then ladle the hot soup and beef cubes on top. Garnish with
the fried garlic and red chili (optional). Serve with lime slices on the side.
Tried this recipe?Let us know how it was!