Braised beef noodle soup with beef shank family style is one of my comfort food whenever I feel free to prepare.
Steps is a bit time-wise but I usually like to braise beef shank and save the soup ahead for convenience.
This is not a complicated recipe as I strongly recommend , a family style with less spicy and greasy so all are welcome here , I guess.
1- beef shank 600-650 gm
2- beef broth 900 ml + 3 cups of water
3- 3-5 star anise pods and 1 tsp clove
4- 2-3 black cardamom pods
5- 3 bay leaves , 3 spring onion
6- dried noodles 300- 350 gm
7- some veggies as desired.. cabbage, celery, pakchoi…
8- ginger 2-3 pieces
1- 3 tbsp rice wine
2- 2 tbsp sugar
3- 2 tbsp salt , 1 tbsp sesame oil
4- a pinch of pepper
5- 1 tbsp black soy
1- beef shank trimmed
2- In a big pot or wok ,blanch the beef shank in the boiling water with 2 pieces of ginger,
– then rinse off the beef under cold running water, set aside.
3- In a soup pot , add beef broth and 3 cups of water together with beef and spices,
– bring to boil , immediately turn to medium low heat and cook for 40 – 45 minutes….
4- add in rice wine and all seasoning , mix well and turn off the heat,
-soak for 30-40 minutes more.
5- strain the soup and beef, set aside.
* wrap and save. .. beef and soup can be saved and freeze as desired for convenience.
6- blanch the noodles in the boiling water and loosen with a pair of chopstick ,
– add few drops of sesame oil…
7- Refresh , drain under cold running water and coat with few drops of sesame oil again.
8- beef soup bring to boil, add in noodles with veggies, and mix well ….
8- scoop the noodles in a bowl , ladle in the slice beef and the soup …or
– in a plate just ladle the beef with a small amount of soup , a scoop or two..
9- top with chopped spring onions , a spoonful of chili (optional ) done and enjoy !
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