Braised Beef Noodle Soup

In Northern China, noodles are sometimes more a staple than rice. Just like Western chefs are often tested by how well they can make eggs, I always order noodles when trying out a new Chinese restaurant. What seems simple can be a true test of the chef's ability to make something ordinary extraordinary.

Having a grandma who's an expert at making all things flour, I often judge by the high standard I was accustomed to. After making my own braised beef noodle soup, I now have a new found respect for noodle making. It is so time consuming that it's probably a good idea to find a favorite noodle house, just for the sheer convenience. Don't get me wrong, the result is exceedingly satisfying and totally worth it. And when you can plan ahead, definitely give it a try. Well, since I still haven't found such a gratifying place, I will just have to continue making my own when I get the craving.

Braised Beef Noodle Soup

Braised beef (recipe below)
Beef bone broth (recipe below)
Noodles
Vegetables such as baby bok choy, or spinach

In a bowl, fill ⅓ way up with beef bone broth. Add ⅓ bowl of noodle and a couple of spoonfuls of its boiling water. Top with a few pieces of braised beef, vegetables, and a couple of spoonfuls of the braising liquid.

Beef Bone Broth

3 lbs beef bones
1 tbsp cooking wine
1 green onion
4 ginger slices

In a pot with cold water, add all ingredients, bring to boil. Continue to boil for 5 minutes till all the blood drains out of the bones. Rinse the bones clean.

In a deep pot, add the bones, green onion and ginger. Fill with 12 cups of water. Bring to boil. Then turn the heat down to low. Simmer uncovered for about 3 hours till the liquid reduces to half.

Braised Beef

2 ½ lbs brisket (and or tendon)
2 tbsp oil
5 garlic cloves, peeled
1 green onion, 2 inch long sections
5 ginger slices
1 tbsp spicy bean paste
8 tbsp soy sauce
4 tbsp dark soy sauce
2 tbsp cooking wine
1 tsp white pepper
1 oz rock sugar
2 dried red chili peppers
2 star anise
1 cinnamon stick
1 bay leaf
5 Szechuan peppercorns

Put chili peppers, peppercorns, star anise, bay leaf, and cinnamon stick in a sachet.

Cube the beef. (You can dice them small for easy serving to children, or cut into large chunks like restaurants do.) Blanch in boiling water for 30 seconds to 2 minutes depending on the size.

Heat oil, add beef. Stir for a minute till the outside are slightly seared. Remove the beef and set aside.

Add garlic, green onion, and ginger to the remaining oil. Stir till the garlic and green onion become yellow. Add bean paste, stir till the aroma comes out. Add the beef back in. Add cooking wine, soy sauce, white pepper, and enough water to almost cover the meat. Bring to boil. Transfer to a clay pot, add the sachet. Simmer for 2 hours till the meat is tender.

Add rock sugar, simmer for another 30 minutes to an hour.

I LOVE LOVE LOVE tendon. So I used a mix of brisket and tendon. Raw tendon is extremely difficult to cut, either have your butcher cut it or leave it whole and cut it when cooked.

I couldn't make this too spicy for little kids. You can adjust the amount of increase the chili bean paste to 2 tbsp, and add more chili peppers and peppercorns if desired.