Capture the authentic flavor of Taiwanese braised beef noodle soup with this recipe.
Ingredients:
- Red chili powder
- Beef bones: 1 kg
- Beef shank: 1 kg
- Beef fat: 300 g
- Onion: 200 g
- Carrot: 200 g
- Garlic: about 6 cloves
- Doubanjiang (fermented bean paste)
- Soy sauce
- Rice wine
- Salt
- Sugar
- Spice Bag (containing black peppercorns, cinnamon, cloves, star anise, Sichuan peppercorns, licorice, fennel seeds, and sand ginger)
Instructions:
- Blanch the beef bones in water for 5 minutes, then transfer them to a large pot with fresh water. Simmer to make a broth for 40 minutes to 1 hour.
- Render beef fat to make beef oil. Add the beef fat residue to the broth.
- Blanch the beef shank for 10 minutes and cut it into thick slices.
- Sauté the onion in beef oil until it changes color. Add garlic, ginger slices, Doubanjiang, and red chili powder. Stir well and then add beef shank, carrot, soy sauce, rice wine, salt, and sugar. Stir for 2 minutes, then turn off the heat and let it simmer for at least 5 minutes.
- Transfer the sautéed beef mixture to the broth. Add the spice bag, bring to a boil over high heat, then simmer over low heat for 90 minutes.
- Remove the beef slices and let them soak in a bit of broth. Adjust the soup by adding water if necessary to maintain warmth.
Additional Tips:
- The ratio of water to beef broth is 2:1.
- Keep garlic cloves whole.
- Use white granulated sugar.
