Beef Mami

Method

1. Pat the beef and bones dry. Heat oil in a heavy pot over medium-high and brown them in batches for 6–8 minutes; set aside.
2. Lower to medium and cook the onion for 3 minutes, until lightly colored. Add garlic for 30 seconds, then return the beef and bones.
3. Add the water, peppercorns, and star anise. Bring slowly to a boil, skim grey foam for the first 10–15 minutes, then lower the heat.
4. Partly cover and simmer very gently for 2–2 1/2 hours, until fork-tender. Add hot water to keep the beef mostly covered; hard boiling clouds the broth.
5. Lift out the beef and discard the bones. Strain the broth without pressing the solids, discard them, and skim excess fat. Slice or shred the beef. Return broth to the pot with fish sauce and salt; simmer for 2 minutes, then taste after any water top-up.
6. When ready to serve, cook noodles separately just until springy, usually 1–2 minutes for fresh miki. Drain and divide promptly, then blanch the pechay in the same water for 30 seconds.
7. Divide noodles among six warmed bowls. Arrange the pechay, beef, and egg halves on top without packing down the noodles.
8. Return broth to a full simmer and ladle it into each bowl, hot enough to rewarm the beef without overcooking the noodles.
9. Finish with spring onions and toasted garlic. Serve soy sauce, calamansi, and optional chilli sauce at the table for individual seasoning.