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
- 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..- Heat cooking in a separate pot, fry the garlic, onions, and ginger.
- Add in the beef cubes, fry until light brown.
- 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.
- Add in the brown sugar, ground black pepper and salt. Stir to mix. Set this aside.
- In a separate pot, heat water and put in noodles for a minute and drain water.
- Transfer noodles in a serving bowl and top it with the beef pares, and sliced boiled eggs.
- Pour in the beef broth from the boiled beef bones. Garnish with chopped scallions and this is ready to serve.
