A slow-simmered beef broth and tender brisket make this Manong-style Beef Mami deeply comforting.
4 hours 30 minutes · Serves 8
Ingredients for Manong’s Beef Mami
2 whole beef leg bones, each cut into 3 to 4 pieces
1 1/2 kg beef brisket, cubed
1 tbsp black peppercorns
3 large onions, quartered
1 whole garlic, minced
Water
Sea salt and/or fish sauce
Oil
8 servings fresh noodles
4 spring onions, chopped
Soy sauce, for serving
Sriracha, for serving
How to cook Manong’s Beef Mami
1.Cover bones and brisket with water, boil, then simmer for 15 minutes. Drain and rinse both thoroughly.
2.Sauté garlic in oil over medium heat, then sweat onions for a few minutes.
3.Add bones, peppercorns, and enough water to cover; boil, then simmer gently for 2 1/2 hours.
4.Cool broth, remove bones, strain, chill, and lift off the hardened fat.
5.Return broth, bones, and brisket to a pot; boil, then simmer for 1 hour. Season with salt or fish sauce and pepper.
6.Cook noodles according to package directions. Divide into bowls, add brisket and broth, garnish with spring onions, and serve with soy sauce and sriracha.
