Beef Mami
Directions
- 1Add beef bones to a pot, cover with water, add salt, and bring to a boil. Drain and rinse the bones.
- 2In a clean pot, add the bones, aromatics (onion, ginger, garlic), and brisket. Cover with water and simmer until the beef is tender.
- 3Strain the broth using a fine-mesh strainer or a wet paper towel inside a strainer.
- 4Add soy sauce, dark soy sauce, star anise, brown sugar, salt to the strained broth and cook for 30 minutes.
- 5Optional: Sear the beef cubes in a pan with a ladle of broth, dark soy, and black pepper.
- 6Blanch bok choy and lightly cook bean sprouts.
- 7Cook ramen noodles.
- 8To plate, lay down the cooked noodles, bok choy, bean sprouts, and beef. Crack some black pepper, add broth.
- 9Add fried garlic, oil, jammy eggs, scallions, and chili oil (optional).
Ingredients
- 1.5 lbs short rib bones
- 3 tbsp salt
- 12 C water
- 1.5 lbs brisket
- 1 whole onion
- 1 piece ginger
- 6 cloves garlic
- 0.33 C soy sauce
- 3 tbsp Lee Kum Kee dark soy sauce
- 0.25 C brown sugar
- 3 tbsp salt
- 1 serving ramen noodles
- 3 ea bok choy
- 1 handful bean sprouts
- 2 ea jammy eggs
- 1 tbsp garlic oil
- 1 serving scallions
- 1 serving black pepper
- 1 tbsp chili oil
Equipment
potstrainerknifecutting boardpan
Related recipes
Chili Garlic Noodles
Chinese · Soup10m
Spicy Wontons
Chinese · Soup
Creamy Dan Dan Noodles
Chinese · Soup
Chinese Hot and Sour Soup
Chinese · Soup
Tomato beef soup (罗宋汤)
Chinese · Soup
15-Minute Steamed Chicken
Chinese · Soup
Steamed Chicken with Chinese Sausage and Mushrooms
Chinese · Soup
Mapo Tofu
Chinese · Soup
Egg Drop Soup
Chinese · Soup
Ground Beef Mongolian Noodles
Chinese · Soup
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup