Beef Pares Mami

Beef Pares is a famous carinderia food here in the Philippines. It is a go-to food whenever you’re hungry after a late night shift or if you had a few drinks with friends. Filipinos would usually eat beef pares as a hangover cure- its thick beef soup paired with hot rice would help you relieve a headache and satisfy a rumbling stomach.

Although this dish is satisfying on its own, I find Beef Pares with Mami more complete. Slurping on the thick beef noodle soup would satisfy both your beef pares and mami noodle craving. Check out my own recipe of it and try it out at home.

Beef Pares Mami

 

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Prep time

15 mins

Cook time

2 hours

Total time

2 hours 15 mins

 

Recipe type: Lunch/Dinner

Cuisine: Filipino

Serves: 6-8 people

Ingredients

• 500g beef brisket
• 250g round fresh miki noodles (any dried egg noodles can be used)
• ½ cup chopped spring onions
• 2 bulbs of garlic, finely diced
• 5 pcs star anise
• 1 inch pc of ginger
• ¼ cup soy sauce
• ¼ cup brown sugar
• 1 medium onion
• 2 cups Napa (Chinese) cabbage
• 4 boiled eggs
• I used to enjoy rich beef pares on the street sides of Metro Manila as a college student. It’s a simple, thick, heartwarming, and nourishing beef soup. It’s often served in a small cup – a great snack, or merienda, but often not a full meal on its own. Beef mami, on the other hand, is more complete, but I find the broth can be a little bland – so what better way than to combine the two!
• Good For: 6-8 People
• Prep time: 15 minutes
• Cooking time: 2hours
• Ingredients
• 500g beef brisket
• 250g round fresh miki noodles (any dried egg noodles can be used)
• ½ cup chopped spring onions
• 2 bulbs of garlic, finely diced
• 5 pcs star anise
• 1 inch pc of ginger
• ¼ cup soy sauce
• ¼ cup brown sugar
• 1 medium onion
• 2 cups Napa (Chinese) cabbage
• 4 boiled eggs
• 2 tablespoons fish sauce for serving
• Salt and ground black pepper to taste
• Cooking oil as required

Procedure

1. In a large saucepan, or pressure cooker, place the beef brisket and boil. Factor for about two hours with conventional cooking or 20-30 mins in a pressure cooker – it’s a good idea to put this on to slow cook earlier in the day.
2. Remove the tender brisket and reserve the water it was cooked in as a stock.
3. In another saucepan, toast about 1 and a half bulbs worth of the chopped garlic in some cooking oil. Set aside.
4. In the same saucepan, sauté the remaining garlic, ginger, and medium onion until cooked.
5. Roughly chop the brisket and add to the saucepan, and sauté for 2-3 minutes.
6. Add 4 cups of the reserved beef stock, 4 cups of water, the soy sauce, brown sugar and star anise, bring to the boil and then simmer for 10 – 15 mins until the sauce begins to reduce.
7. Return the soup to the boil and add the egg noodles and Napa cabbage. Cook for 2-3 minutes or until noodles are soft are soft.
8. Serve in bowls topped with slices of boiled egg, sliced spring onions, toasted garlic. Fish sauce and Pepper can be added at the table according to taste!

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