500g fresh miki or egg noodles, cooked and set aside
2 kg beef shank or beef “buto-buto”
4 whole onions, quartered or thickly sliced
1 tbsp whole peppercorns
3 tbsp Baguio Cooking Oil
FOR THE SAUCE:
1/2 cup all-purpose flour
1 tbsp soy sauce
2 tbsp vinegar
1 tbsp sesame seed oil
4 tbsp dried shrimp powder OR substitute with 1 shrimp cube dissolved in 250ml water
4 cups water or beef buto-buto broth
2 tbsp patis
1 tbsp Baguio Cooking Oil
Salt and pepper to taste
In a large pot of boiling water, add oil over high heat until shimmering. Lightly brown the beef bones and turn the heat down. Add the onions and peppercorns.
Once fragrant, add water and bring to a boil, scooping away any debris that float to the top. Simmer covered for 2 to 3 hours to really pull out that beefy taste, adding water as necessary to prevent the stock from scalding or burning.
After beef is completely tenderized, remove from the heat and allow it to cool. Remove all tendons and meat and set aside. Meanwhile, keep the stock warm for serving.
For the sauce, heat oil until shimmering and add the flour. Cook until lightly brown, being careful not to burn the flour.
Once flour is browned, mix in the rest of the sauce ingredients and cook at very low