Grabbed this from Jane – I need to try this for Edil.
Jane, this looks yumee – haha!

Ingredients :

1 kilo of stewing beef with bones (short ribs, neck or shank), cut into serving pieces
1 whole garlic
1 whole onion
a large piece of ginger (about the size of two thumbs side by side)
3-4 chili peppers
1 bay leaf
3/4 c. of dark soy sauce
3/4 c. of white sugar
salt
12-15 stalks of sibuyas na mura (onion leaves)
1-2 tbsps. of sesame seeds

Cooking procedure :

Place the beef in a casserole. Cover with water. Place over high heat and, before the water starts to boil, remove the scum that floats on the surface. Add the whole garlic, onion, ginger, chili peppers and bay leaf. Pour in the soy sauce and stir in the sugar. Simmer gently for two hours or until the meat is very tender. If you’re using short ribs, the meat will be falling off the bones.

Halfway through the cooking, taste the broth and add salt. Do not be tempted to add more soy sauce instead of salt; otherwise, the broth will turn too dark.

While the beef simmers, toast the sesame seeds. Place them in a small frying pan and set over medium-low heat. Shake the pan often for even toasting.

Slice the onion leaves finely.

To assemble, place two to three pieces of beef in individual soup bowls. Ladle plenty of broth over them. Sprinkle with toasted sesame seeds and sliced onion leaves. Serve at once.