Braised Beef Noodle Soup

Braised Beef Noodle Soup

ut brisket into large cubes around 3-4 cm long (not too small because the beef will shrink after boiling). Soak in clean water for around 2 hours. Change water for 4 to 5 times to remove the blood water.

In a high pressure cooker, add spices star anise, cinnamon bark, chili peppers, Sichuan peppercorn, scallion, ginger slices and around 2.5 times of water (around 5 cups of water). Press meat to cook for 15 minutes after boiling. If you do not have a high pressure cooker, then the beef brisket need to be simmered for at least 1 hour for a soft taste.

Pick the cooked brisket out and filter the soup base.

Heat up cooking oil in wok, and then stir fry doubanjiang, ginger slices and green onion sections until aroma. Return cooked brisket in. Add light soy sauce and fry for around 2 to 3 minutes. Add radish cubes and enough soup in to cover the brisket. Add sugar and salt as needed. Turn up the fire to thicken the sauce.

 

A large bowl of braised beef is ready. 

Cook your favorite noodle, green vegetables. Scoop the braised beef to the noodle bowl and enjoy. A tip to share, it would be better to mix the braised beef soup with some water for boiling the noodles in order to reduce the spicy taste.  Usually I add around 1/2 cup of noodle water in each serving.

Ingredients

• 1 pound beef brisket
• 1 middle size white radish
• 1 tablespoon Doubanjiang (can be replaced by other chili paste)
• 1 inch root ginger, sliced
• 2 green onions, chopped, white part and green part separately
• 1 tablespoon cooking oil
• 1 tablespoon light soy sauce
• 1 teaspoon crystal sugar
• Noodles as needed
• 3 tree Bok Choy
Spice and seasoning for the stewing
• 3 chili peppers
• 2 star anise
• 1 small piece of cinnamon bark
• 1/2 teaspoon Sichuan peppercorn
• 4~6 ginger slices
• 1 bay leave
• 1 teaspoon salt
• 1 tablespoon light soy sauce (if you want a darker color, use soy sauce or dark soy sauce)
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Instructions

1. Cut brisket into large cubes around 3-4 cm long. Soak in clean water for around 2 hours. Change water for 4 to 5 times to remove the blood water.
2. In a high pressure cooker, add spices star anise, cinnamon bark, chili peppers, Sichuan peppercorn, scallion, ginger slices in to cook. Press meat to cook for 15 minutes after boiling.
3. Pick the cooked brisket out and filter the soup base. Wash the brisket with warm water and drain.
4. Heat up cooking oil in wok, and then stir fry doubanjiang, ginger slices and green onion sections until aroma. Return cooked brisket in. Add light soy sauce and fry for around 2 to 3 minutes. Add radish cubes and enough soup in to cover the brisket.
5. Add sugar and salt as needed. Turn up the fire to thicken the sauce(to reduce around 1/2 of the water contained in the soup).
6. Cook noodles in boiling water for 4 minutes or follow the instructions, add Bok Choy and continue cook for another minute.
7. Transfer noodles and Bok Choy out. Serve with braised beef soup and green onion.For a lighter version, add 1/2 cup of noodle water (water used for boiling the noodles) for each serving.

http://www.chinasichuanfood.com/braised-beef-noodles/