Beef Bulalo Mami

How to cook beef bulalo mami:

• In a medium size pot, saute garlic and onion until fragrant. The add the beef shank and saute until slightly brown.
• Add water just enough to cover the meat or about 8 cups. Add in the corn and peppercorns. Bring to a boil and remove the scum floating on the broth.
• Lower the heat and simmer until the meat and tendons are tender for about 2 to 3 hours. Add more water if necessary.
• Then add in the bouillon cubes, patis (if desired) and egg noodles. Cook for another 2 minutes. Next add in the Chinese cabbage and cover then simmer for 1 minute more. Adjust the seasonings with salt and pepper.
• To serve in individual bowls: divide the noodles in serving bowls, add one serving of beef shank, corn and cabbage. Pour some beef broth, add hard boiled quail eggs then garnish with spring onions and fried garlic. Serve hot.