Beef Pares Mami
This is the beef pares mami I make when we want something slow-cooked and generous: sweet-savoury beef, egg noodles, fried garlic, spring onion and a jammy egg.
It takes time, but most of it happens in the slow cooker. The beef and broth are even better the next day.
About this bowl
Beef pares mami brings sweet-savoury braised beef together with noodles and broth. This slow cooker version keeps the beef and broth in one pot, then adds noodles, fried garlic, spring onion and egg at the end.
The result is rich, garlicky and generous.
Why this works
- Slow-cooked beef and a deeply savoury broth
- One pot for the beef and broth
- Fried garlic, spring onion and egg added at the end
- Leftovers that reheat well the next day
Ingredients
For the beef:
-
500 g beef brisket or chuck, cubed
-
1 onion, chopped
-
4 cloves garlic, minced
-
1 thumb-sized piece of ginger, sliced
-
½ cup soy sauce
-
¼ cup brown sugar
-
1 tbsp fish sauce
-
1 tsp cracked black pepper
-
3 cups water
For the broth:
-
3–4 cups beef stock or water (adjust to taste)
-
2 star anise pods (optional but adds depth)
-
Salt, to taste
To serve:
-
400 g fresh egg noodles or ramen noodles
-
Fried garlic
-
Spring onions, sliced
-
Optional: blanched bok choy
-
Calamansi or lemon wedges
-
6-minute soft-boiled eggs
Method
Build the base: Add the soy sauce, fish sauce, brown sugar, black pepper, onion, garlic, ginger, star anise and 3 cups water to the slow cooker. Stir to combine.
Brown the beef: Sear the cubed beef in a hot pan until browned on all sides, then add it to the slow cooker.
Cook low and slow: Cover and cook on low for 5–6 hours, until the beef is tender.
Finish the broth: Stir in 3 cups beef stock or water. Add more as needed for six bowls. Taste, then season with salt. Keep warm while you prepare the noodles and eggs.
Cook the eggs: Lower the eggs into boiling water and cook for 6 minutes. Cool under running water, then peel and halve.
Cook the noodles: Cook the noodles separately according to the packet instructions, then drain.
Assemble: Divide the noodles between bowls, top with the beef and ladle over the broth. Finish with fried garlic, spring onion, soft-boiled egg, bok choy and calamansi or lemon, if using.
Tips and variations
-
Make it spicier: Add fresh chilli or a spoonful of chilli oil to each bowl.
-
No noodles? Serve the beef and broth with garlic rice instead.
-
For later: Store the beef and broth separately from the noodles. Refrigerate for up to three days, or freeze the beef and broth.
If you make it, tag me @nourishonthefly so I can see your version.