It’s delicious. Tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens along with fresh scallions and cilantro.
Ingredients:
2 lb. 14 oz. long-cut boneless beef shanks (about 3)
2 Tbsp. canola oil
One 2-inch piece ginger, unpeeled, cut into ¼-inch slices
10 cloves garlic, crushed
3 dried chiles de árbol
¼ cup Taiwanese rice wine
2 Tbsp. dark soy sauce
1 Tbsp. black vinegar
1 tsp. sugar
2 medium yellow onions, quartered
3 plum tomatoes, quartered
4 star anise pods
1 Tbsp. whole black peppercorns
Kosher salt
6 baby bok choy
2 lb. thin egg noodles
Pickled mustard greens, chopped, for garnish
Procedure:
- In a large pot, add the beef shanks and enough cold water to cover. Bring to a boil and cook for 10 minutes; drain. Let cool for about 30 minutes, then cut the beef into ½-inch slices.
- In the same large pot, heat the oil over medium-high. Add the beef slices and cook until both sides are lightly browned, about 8 minutes. Push the beef to the sides of the pot, then add the ginger, garlic, and chiles to the empty center; cook until fragrant, about 2 minutes. Stir in the rice wine, soy sauce, black vinegar and sugar; cook for 1 minute. Add the onions, tomatoes, star anise, peppercorns, 2 tablespoons salt, and 8 cups water. Bring to a boil, then reduce the heat to maintain a simmer and cook, covered, for 1 hour. Turn off the heat and let stand, still covered, 1 hour more.
- Uncover the pot and transfer the beef to a medium bowl. Strain the broth and set aside, discarding the other solids. Return the beef and broth to the pot and reheat over medium.
- When ready to serve, bring a large pot of salted water to a boil. Add the bok choy and cook until just tender, about 2 minutes. Transfer to a bowl. Add the noodles and cook until softened, about 4 minutes; drain. Divide the noodles, bok choy, beef, and broth among bowls, garnish with pickled mustard greens, and serve.
Author: Eroll C. Coyoca
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