Taiwan Beef Noodle Woks of Life
I'thousand not going to lie. If you put this Braised Beef Noodle Soup and my Spicy Beef Noodle Soup side by side, I would choose the latter.
It'southward not much of a surprise, since I've been known to postal service some of our more throat-burning, tongue-numbing spicy Sichuan dishes, just for readers with tamer taste buds, this Braised Beef Noodle Soup recipe is what you've been waiting for.
An Like shooting fish in a barrel Recipe with Complex Flavor
I'one thousand not ordinarily one to brag, only this recipe is what I would call a Big Success, and I'm fairly sure that it volition be one of the best bowls of beefiness noodle soup y'all'll ever have!
Everyone knows that I don't like overly complicated recipes. The cooking method for this braised beef noodle soup recipe is very similar to my Spicy Beefiness Noodle Soup, and many of y'all have successfully made it already!
The biggest change between this recipe and that one is in the dried spices and in this case, the aromatics are doing all the heavy lifting.
What Cut Of Beef To Apply:
As for the beefiness, you can apply 1 of these three cuts of beef. Depending on where you alive, prices can vary widely, but here are some general considerations:
- Beef chuck: economical and cooks quickly
- Beef shank: texture-wise, there's some gristle, which requires longer simmering, only can exist very good if you like that kind of thing. It also often costs 50% more than beef chuck.
- Beefiness brisket: it's fattier and tastes beefier, but it does have a college price betoken.
Regardless of which cut you choose, a skilful dominion of thumb for picking your beef is to look for skilful marbling. This marbled fat keeps the meat from drying out and intensifies the beef flavor. This is particularly important for this braised beef noodle soup, since the beef cooks for a relatively long time. Just consider this one of those times that the "fatty-complimentary" route should be reserved for something else.
A Note On Aromatic Ingredients
Every bit for the aromatics, I know it'southward a challenge to gather these dried ingredients, just it'south admittedly worth the effort, not to mention they go along for a long fourth dimension and can be used for many other Asian braised dishes. So do your best to assemble equally many of the aromatics listed beneath as you can, if not all!
Also, exist careful to follow the correct quantities for each effluvious ingredient. Overloading them tin can transform your soup from a delicious broth into Chinese medicine!
Now let's become started.
Braised Beef Noodle Soup: Recipe Instructions
First identify the aromatics in a piece of cheesecloth tied tightly with kitchen cord or disposable/fillable tea filter numberless. That'south the Chinese (cassia) cinnamon, black cardamom pods (草果), fennel seeds, star anise pods, cloves, tangerine peel, bay leaves, white peppercorns, licorice root (甘草片) slices, sand ginger (山奈／沙姜), and Chinese white cardamom (白寇).
Phew. Information technology'll exist worth it. Trust me.
Side by side, rinse off the beef under cold running h2o. In a soup pot, add together 16 cups of water, the ginger, and beef. Bring to a eddy and cook for a few more minutes until you come across some cream floating on the meridian of the water.
Skim the foam off. You don't want these impurities from the beef making your soup cloudy.
Turn off the heat, fish out the pieces of beef, and strain the resulting goop through a fine-meshed strainer, into a heatproof bowl or other pot. Set aside, along with the ginger pieces.
In another large, thick-bottomed soup pot, estrus the oil over medium heat. Add the stone sugar, the white parts of the scallions, and the garlic.
Cook for a few minutes until the scallions are lightly seared. Add the beef, plough upwards the heat, and mix everything well.
Melt for near 5 minutes, and stir one time or twice in betwixt. Add the Shaoxing wine, dark soy sauce, and light soy sauce, and stir everything together well and then that the beefiness is coated in the soy sauce.
At present add the aromatics, plus the daikon, cut into ¼-inch thick slices, and the broth and ginger pieces that you boiled the beefiness in.
Bring everything to a boil and immediately turn the heat downward to medium.
Simmer for xc minutes. The broth should be steadily simmering, where you can see h2o moving in the pot, but not at a rolling boil.
After 90 minutes, turn off the rut and let it stand (with the lid on) for some other hour.
At present your beef soup base is ready. Reheat, remove the aromatics, and add together salt to sense of taste earlier serving.
You add table salt at this signal, because adding table salt too early will dry out the beef.
Cook the noodles according to the package instructions, strain, and transfer to a large bowl.
Blanch a handful of leafy greens of your choice (spinach, romaine lettuce, choy sum, and bok choy are all practiced). You can blanch them in the noodle h2o, and add it to the noodles. So, ladle in the beef and the soup.
Top the braised beef noodle soup with the chopped green parts of the scallions you fix aside earlier and some chopped cilantro (optional).
And if you really can't resist a bit of spice, add a spoonful of your bootleg chili oil. Wink! Wink!
Savour this braised beef noodle soup!
Prep: 30 minutes
Cook: 2 hours
Total: ii hours 30 minutes
- 2 small pieces Chinese (cassia) cinnamon
- 2 black cardamom pods (草果)
- ½ tablespoon fennel seeds
- 4 star anise pods
- 10 cloves
- 1 stale tangerine peel
- 6 bay leaves
- ½ tablespoon whole white peppercorns
- four slices licorice root (甘草片) (甘草, gan-cao)
- 2 pieces sand ginger (山奈／沙姜) (山奈／沙姜, shan-nai / sha-jiang)
- 10 pieces dried amomum white cardamom (白寇) (白寇, bai-kou)
- 3 pounds beef chuck (cutting into large chunks)
- 16 cups water
- 5 slices ginger
- iii tablespoons oil
- xv grams stone saccharide
- five scallions (with the white and light-green parts separated)
- 1 whole head of garlic (cloves peeled but kept whole)
- 1 pound daikon (cutting into ¼-inch thick slices, with each slice quartered)
- ¼ cup Shaoxing wine
- 1 tablespoon dark soy sauce
- ¼ cup light soy sauce
- Salt (to gustatory modality)
- Noodle of your choice
- Leafy greens of your choice (spinach, romaine lettuce, choy sum, and bok choy are all good)
- Scattering of chopped cilantro (optional)
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Outset place the aromatics in a slice of cheesecloth tied tightly with kitchen cord or disposable/fillable tea filter bags. That's the cinnamon, black cardamom, fennel seeds, star anise, cloves, tangerine peel, bay leaves, white peppercorns, licorice slices, sand ginger, and amomum white cardamon. Phew. It'll exist worth it. Trust me.
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Side by side, rinse off the beef under cold running water. In a soup pot, add 16 cups of water, the ginger, and beef. Bring to a boil and cook for a few more minutes until y'all see some foam floating on the peak of the water. Skim the foam off. Y'all don't want these impurities from the beef making your soup cloudy. Turn off the oestrus, fish out the pieces of beefiness, and strain the resulting broth through a fine-meshed strainer, into a heatproof basin or other pot. Set aside, along with the ginger pieces.
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In another big, thick-bottomed soup pot, rut the oil over medium heat. Add the rock carbohydrate, the white parts of the scallion, and the garlic. Cook for a few minutes until the scallions are lightly seared. Add the beef, plough up the heat, and mix everything well.
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Cook for well-nigh 5 minutes, and stir once or twice in between. Now add together the Shaoxing wine, nighttime soy sauce, and light soy sauce, and stir everything together well so that the beefiness is coated in the soy sauce.
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At present add together the aromatics, plus the daikon, and the broth and ginger pieces that yous boiled the beef in. Bring everything to a eddy and immediately turn the heat down to medium. Simmer for 90 minutes. The goop should exist steadily simmering where you tin encounter h2o moving in the pot, only non at a rolling boil.
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Subsequently 90 minutes, plow off the oestrus and let information technology stand up (with the chapeau on) for another hr. Now your soup base is ready. Reheat, remove the aromatics, and add salt to taste before serving. Only remember, adding common salt as well early volition dry out out the beef.
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Cook the noodles co-ordinate to the bundle instructions, strain, and transfer to a large serving basin. Flinch a handful of your leafy greens of choice in the noodle water, and add it to the noodles. Then, ladle in the beefiness and the soup. Top with the chopped green parts of the scallions you prepare aside earlier and some chopped cilantro (optional). And if you actually tin can't resist a scrap of spice, add a spoonful of chili oil. Wink! Wink!
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Bask!
Calories: 519 kcal (26%) Carbohydrates: 31 g (10%) Protein: twoscore m (80%) Fat: 26 thousand (xl%) Saturated Fatty: 9 grand (45%) Cholesterol: 117 mg (39%) Sodium: 857 mg (36%) Potassium: 751 mg (21%) Fiber: iv g (sixteen%) Sugar: 7 yard (8%) Vitamin A: 1355 IU (27%) Vitamin C: 26.seven mg (32%) Calcium: 114 mg (11%) Iron: 4.6 mg (26%)
Source: https://thewoksoflife.com/braised-beef-noodle-soup/
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