Beef Noodle Soup recipes
8 lbs. beef shanks, cut crosswise into 2"-thick, bone-in pieces
1/4 cup Chinese rice wine
3 tbsp. whole black peppercorns
14 cloves garlic, crushed
8 plum tomatoes, quartered
8 whole star anise pods
4 yellow onions, quartered

2 dried chiles de árbol
1 4" piece ginger, chopped
3 tbsp. Chinese black vinegar
Dark soy sauce, kosher salt, and sugar, to taste
12 baby bok choy
1½ lbs. thin egg noodles
Chopped pickled Chinese greens, for serving

1. Put beef in a pot, cover with cold water; bring to a boil. Drain beef; transfer to a clean pot with wine, peppercorns, garlic, tomatoes, star anise, onions, chiles, and ginger. Add water to cover ingredients by ½"; bring to a boil. Reduce heat to medium; simmer for 1 hour. Remove from heat; let sit covered for 1 hour. Transfer beef to a cutting board. Skim fat; strain and reserve broth; discard solids. Add vinegar and season with soy sauce, salt, and sugar. Pull beef from bones; cut into large chunks and add to broth.

2. Bring a pot of salted water to a boil. Add bok choy; cook until just tender, about 2 minutes. Transfer bok choy to bowls. Boil noodles until softened; drain. Divide broth, beef, and noodles among bowls. Garnish with greens.

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