Pre-boil the beef brisket and bones to remove the gunk. Combine both beefs in a pot and fill with water until almost covered. Set to boil until the gunks starts floating to the top. Scope out the gunk and then drain the water. Separate the brisket from the beef bones. Set aside.

Cook the soup base by bring a pot of water with the beef bones and the rest of the ingredients to a boil. Simmer for 30 minutes covered. Add salt to taste. Then turn off heat.

Cook the beef pares. Saute garlic and onion until onion softens and fragrant. Add the beef brisket. Saute for 2-3 minutes over medium heat.

Add the soy sauce, oyster sauce, hoisin sauce and pepper. Sauce for 1 minute then add the ginger, star anise a f water until the beef is almost covered. Bring to a boil then turn down heat to a simmer. Simmer for 30 minutes covered.

Add the beef bouillon and sugar. Turn down heat to low and slow cook until the beef is tender. Add water as necessary.

Once the beef is tender, prepare a slurry by combining 1 tsp of cornstarch with 1/4 cup room temperature water. Add the slurry to the beef brisket and stir to make the sauce slightly thicker. Turn off heat.

To assemble, place egg noodles in a bowl then add 2 ladle of the soup base. Top with a 2-3 tbsp of beef pares or as desired. Serve with blanched bokchoy, hard boiled egg and garnish with fried garlic, spring onions and chili oil.