How to Cook Beef Bulalo Mami
Beef bulalo mami is a comforting Filipino noodle soup made with slow-simmered beef shank, rich bone marrow broth, tender vegetables, and egg noodles served as a complete and hearty meal in one bowl.
Servings: 6 servings
Calories: 477kcal
Ingredients
- 1 1/2 kilo bone in beef shank with bone marrow sliced to serving pieces
- 1 tsp. whole black peppercorns
- 1 pc large onion chopped
- 5 cloves garlic minced
- 1 pc medium Chinese cabbage cut into 2 inch lengths
- 2 whole corn on the cob cut into 2 inch pieces
- 200 grams dried egg noodles
- 2 pcs beef bouillon cubes
- 12 pcs hard-boiled quail eggs
- sliced spring onions
- fried garlic for garnishing
- 1 Tbsp. patis fish sauce (optional)
- salt and pepper to taste
Instructions
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.