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Slow Cooked Beef Mami

*originally published October 1, 2018

October chill. The air is cool once the sun sets. The warmth of the sun rescues us as it radiates the cold mornings. As the month will progress, the sun will slowly die. The heavens will weep for days. The cold rain will contain me, bring me to an almost comatose state. Time to bust out the extra large coffee cups, it's going to be rain in Western Washington. The rain will be cold to icy. The trees die beautifully in their burning reds and oranges. The streets will be covered with browned maple leaves, soaked with the rain and breaking apart.

This will be my wife's first autumn and I want to fix her up something that can bring her soul back to Manila. I can imagine that beef mami can do the trick. Who wouldn't want a soup with a rich slow-cooked broth topped with egg noodles on a cold rainy day? I'm sure a bowl of this will get her soul with loving goodness.


1 to 1 and 1/2 pounds Beef with bone marrow

1/4 cup Soy Sauce or Patis (fish sauce)

2 tsp fish broth (optional)

4 tablespoons salt

5-6 cups of water (add more depending on taste)

1 dash of salt (add more to taste)

1 to 2 pieces of star anise

¼ of a Cinnamon Bark or 1 tsp Cinnamon Powder

1/2 thumb of ginger

1 tbsp Peppercorn

1 tbsp Crushed Black Pepper

1 large onion or 2 medium Red (preferred) or Yellow onions (Cubed)

½ cabbage (sliced to strips)

1 garlic (minced and toasted until crispy) or buy premade crunchy garlic bits

1 Boiled Egg per bowl or per person served

1 cup or more of diced green onions

1 pack Dry Egg Noodles (or however much noodles you want)


1 Chicken Breast (boiled and cut to small strips)

1 Carrot (sliced into strips)

1 to 2 Enoki Mushrooms per bowl


Set your beef in the middle of the crockpot.

Add the peppercorn, onions, cinnamon, ginger, soy sauce, star anise, and water

Slow cook with your crockpot for 6 hours on the high setting

.Add the sliced carrots 1 hour before the broth is done.

Before the 6 hours are up, boil eggs for the number of people you are serving. I personally like it soft boiled. I boil it in salted water for 7 to 8 minutes.

Prepare the garlic if you didn’t buy premade. Lightly grease a pan or use a nonstick pan to fry the garlic until it’s golden brown and crispy.

Cook the noodles separately and place the noodles in individual bowls

.Blanch your cabbages and places them in bowls you will serve it with.

Add the finished broth and meat in the soup bowl with cabbages and noodles.

Top with the egg, garlic and green onions.

Spicy Option: add chili garlic oil


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