Beef Pares Mami
Beef Pares Mami

Hi everyone, Welcome to my recipe page. Today, I’m gonna show you how to make a special dish, beef pares mami. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Beef Pares Mami is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Beef Pares Mami is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook beef pares mami using 25 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Beef Pares Mami:
  1. Beef Pares
  2. 500 grams beef brisket
  3. 3 cloves garlic, chopped
  4. 1 large white onion, chopped
  5. 3 tbsp soy sauce
  6. 3 tbsp oyster sauce
  7. 3 tbsp hoisin sauce
  8. 1 thinly slice ginger
  9. 3 pcs star anise
  10. to taste Ground pepper
  11. 1 beef bouillon
  12. 1/2 tbsp brown sugar
  13. Soup base
  14. 500 grams beef bones
  15. 1 tsp pepper corn
  16. 1 medium size onion, halves
  17. 1 medium size carrot, quarters
  18. 1 beef bouillon
  19. to taste Salt
  20. To serve
  21. Egg noodles, cooked per package instruction
  22. Hard boiled egg, if desired
  23. Fried garlic
  24. Spring onions, chopped
  25. 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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