1kgbeefSomething fatty for stewing like brisket, short rib or oxtail. Rough chopped into 2" pieces
4tbspchinese cooking winesplit into 2 2 tbsp portions
1.5tbspsugar
7tspchopped gingersplit into 3 tsp and 4 tsp portions
4tspchopped garlic
1bundlegreen onionrough chopped, white and green separated
1/2mediumred onionpeeled, roughly chunked
1stickcinnamon
2largebay leaf
3largered chilis
2star anise
1/4largeorange peelquarter orange, halve one quarter and take its fresh skin
2tbspsoy sauce
1tspdark soy sauceoptional
1tbspfish sauce
4-6stalksbok choygreens and whites separated
2tbspchili paste
1tbsptomato paste
4-6cupswater
4-6cupsbeef broth
cilantrorough chopped, stem removed
water cressstems trimmed
noodles
Instructions
place the beef in a pot and cover in water, add 2 tbsp cooking wine and 3 tsp ginger, bring to a boil for 1 minute, then drain, keeping the meat. Lay the meat out on a drying rack and pat dry
In a large crock pot heat some vegetable oil on medium, til crackling
once the meat has cooled, pat it dry with paper towel, then brown in batches in the crock pot, 1-2 minutes per side
after the last batch of meat is browned, reduce the heat to low, add sugar and stir constantly til it caramelizes, 1-2 minutes
Return the beef to the bot and stir vigorously to coat with the sugar
Add all the spices and sauces, the red onion, the bok choy and green onion whites, the orange peels
bring the heat to medium-high and stir constantly for 2 minutes so everything gets all coated
fill the pot with enough water to barely cover the ingredients, then bring to a boil at high, then reduce to medium-low and cover, leaving an inch of space for steam
simmer for at least 4 hours, stirring every 30 minutes or so and topping up as needed
Just before the soup is done blanch the bok choy and green onion greens
The soup broth in the pot should be super flavorful now, you finalize the broth by diluting it into the plain beef broth as needed to taste (about 1 cup of each broth per serving)
place a serving of cooked noodles in a bowl and add the broths to the desired ratio,
Add a portion of beef and a portion bok choy and green onion
serve with cilantro and watercress to top
Notes
pictured is your basic "stewing beef, bone out" but I found it to be too lean to give the broth the body I want.
Nutrition
Nutrition Facts
Taiwanese Braised Beef Noodle Soup
Amount per Serving
Calories
727
% Daily Value*
Fat
51
g
78
%
Saturated Fat
19
g
119
%
Cholesterol
178
mg
59
%
Sodium
1973
mg
86
%
Potassium
998
mg
29
%
Carbohydrates
13
g
4
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
48
g
96
%
Vitamin A
702
IU
14
%
Vitamin C
12
mg
15
%
Calcium
96
mg
10
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.