INGREDIENTS:
- 2 lbs. beef brisket
- 10 pieces star anise
- 2 pieces beef cubes
- 10 cups water, separated
- 2 tbsp cooking oil
- 2 tbsp minced garlic
- 1 large onion, minced
- 1/2 green onions, chopped
- 30 ounces egg noodles
- 2 cups nappa cabbage (or pechay baguio)
- 3 hard boiled eggs (sliced in half)
- salt and pepper to taste
INSTRUCTIONS:
- Put enough water and beef brisket in a pressure cooker. Add a pinch of salt. Cook for at least 30 minutes until tender.
- Put the cooking oil in a large pot. Saute garlic and onions.
- Pour in the rest of the water and bring to a boil. Add beef cube and star anise.
- Add the tenderized beef brisket including the broth from the pressure cooker.
- Add salt and pepper to taste.
- Place enough cooked egg noodles and nappa cabbage in six medium sized serving bowls.
- Pour the soup and beef brisket in each bowl.
- Garnish with sliced boiled eggs and green onions.
- You can also throw in some toasted minced garlic (optional).
- Serve while hot.
Source: A Pot And A Prayer
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