400 g. of beef short ribs
1 whole garlic
1 whole onion
1 bay leaf
To cook the beef asado :
1 c. of beef broth
2 tbsp. of light soy sayce
1 tbsp. of brown sugar
1 tsp. of finely minced garlic
1 onion, halved and sliced thinly
a few slivers of ginger
1/2 tsp. of pepper
1 star anise or cinnamon stick
1 tsp. of cornstarch dispersed in 1 tbsp. of water
To complete the dish :
250 g. of dried oriental noodles (I used vegetable noodles)
1 carrot, sliced thinly and blanched for 2 minutes
a small bunch of onion leaves, cut into 2"-lengths and blanched for 1 minute
1/2 pechay baguio (light-colored Chinese cabbage with white stalks and curly leaves), cut into 2"-lengths and blanched for 1 minute
2 tbsp. of minced garlic, toasted in a little oil
1. Place the beef in a casserole. Cover with water and add the rest of the ingredients for the broth. Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for two hours or until fork tender. Alternatively, pressure-cook for an hour counting from the time the valve starts to whistle. Using a slotted spoon, scoop out the beef and transfer to a bowl or platter. Remove the bones and roughly chop the meat into bite-size pieces. Strain the broth.
2. About 15 minutes before the beef is ready, cook the dried noodles according to package directions. Drain and set aside.
3. Measure one cup of beef broth. Add all the ingredients for beef asado except the meat and the cornstarch solution. Set over medium heat and bring to a soft boil. Add the meat, lower the heat, cover and simmer for 5-7 minutes. Add the cornstarch solution, stirring until the sauce is thick and clear. Turn off the heat. Keep the beef asado warm.
4. Reheat the strained beef broth.
5. Place the cooked noodles in individual soup bowls. Arrange the vegetables around them. Place a few pieces of beef asado at the center. Sprinkle with toasted garlic. Pour hot broth into each bowl. Serve at once.
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