When the Kuomintang first came to Taiwan in 1949, they brought with them their recipes for beef noodle soup. This delicious bowl of beef stewed with bean paste, peppercorns, and star anise (combined with noodles) quickly became popular among the local people of the island. Later, the Taiwanese people developed their own style and taste which quickly became a staple meal for the country. In fact, from 2005 to 2015, the capital city of Taipei held a beef noodle festival where competitive chefs competed for the distinct honor of beef noodle champion. This drew international attention and had since been adopted in other countries around the world.
Ingredients
Beef Shank: 1870 g (Serves 6 People)
Garlic: 15 pieces from bulb
Tomatoes: 5 whole
Scallions: 4 pieces
Ginger: 15 slices
Onions: 2 knobs/heads
Rice wine: 3 tbsp *for bleaching the beef shank
For the seasoning
Rice wine: 6 tbsp *for the soup
Soy sauce: 240 ml
Chinese herb bag: 1 piece * (This is available in asian shops, for example "Go Asia") or you can have alternative seasonings by a mixture of cinnamon, star anise, cumin, bay leaves, cardamom, licorice, basil leaves, and black pepper.
(Spicy) bean paste: 5 tbsp
Rock sugar: 1 spoon
Black pepper: a few
Instruction
Add the beef shank, scallions (all), ginger, 3 tbsp of rice wine, and cold water to submerge the ingredients and bring it all to a boil over high heat. After boiling, decrease the temperature to a medium-low and simmer for 30 minutes. Turn off the heat and simmer for 40 minutes.
Cut the tomatoes and onions into pieces and set the garlic aside.
Mix all the seasonings in a bowl for use (spicy bean paste, soy sauce, rice wine 6 tbsp, and rock sugar).
Open the lid, remove the shank, let it cool and cut it at least 1 cm thick. Then remove the pot of scallions, part of the ginger, strain the unwanted leftovers, and then put the tomatoes, black pepper grains and braising package into the pot (do not ignite the flame yet).
Heat the oil, add onions and garlic and stir-fry for a while, then pour in the prepared seasoning and stir-fry together with the onions and garlic, then add the chopped beef and stir-fry until the beef is evenly colored.
Add the beef to the soup pot. Cover and simmer on low heat for one hour.
Turn off the heat and do not open the lid. Continue to braise for at least 3-4 hours.
Depending on your taste, you can decide the appropriate time for braising:
Stew half a day: the beef shank will be tender
Stew overnight: the beef shank will be smoother, softer and more tender
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