The broth for the Chinese braised beef noodles is rich and full of beef flavor. You will need a lot of spices in order to get the taste. You also need 2 different type of beef to enhance the flavor. It is easy to make but time consuming. To save time, you can do it with the instant pot or slow cooker. If you follow my recipe, you will able to make a delicious beef noodles like the one you eat at Taiwan.
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Ingredients
- 750 g beef shank
- 300 g beef brisket
- 50 g rock sugar
- 1800 ml water
- 160 g tomato (cut into pieces)
- 100 g red carrots (peeled / cut into pieces)
- 150 g flat noodles (or any other kind of noodle)
Aromatics
- 80 g onion (peeled / cut into pieces)
- 4 pcs slices of ginger
- 3 pcs green onion (sectioned)
- 6 pcs garlic
- 3 pcs shallot (peeled / cut into pieces)
Spices
- 2 pcs dried tangerine peels (soaked)
- 3 pcs bay leaves (fig1)
- 2 pcs cassia (or cinnamon) (fig2)
- 2 tsp Sichuan pepper (fig3)
- 1 tsp cloves (fig4)
- 1 tsp fennel seed (fig5)
- 2 pcs cardamom (fig6)
- 3 pcs star anise (fig7)
Seasoning
- 2 tbsp Chinese chili bean paste (fig8)
- 2 tsp light soy sauce
- 2 tsp sea salt
- 1 tsp sugar
Taiwan style pickle
- 4 tbsp sour pickled mustard
- 1 tbsp chili garlic sauce
- 1 tsp minced garlic
Instructions
- Blanch the beef. Rinse and clean. Cut into large pieces
- Stir fry the aromatics over medium high heat with 1 tsp of oil. Dish it up and put it aside.
- Turn the heat off. Add in the rock sugar. Wait until the sugar transform into syrup. Turn on the low heat. Cook slow until the syrup turns into dark brown
- Add all ingredients, spices, seasoning back to the pan. Stir fry it over high heat for 2 mins
- Add in water and bring it to boil. Cover and cook for 5 mins over high heat. Simmer for 40 mins over low heat
- Discard the aromatic and spices. Cover and cook for 5 mins over high heat. Simmer for 20 mins over low heat
- Cook the noodle as per instruction from the package. Put the noodle into the bowl. Top with the braised beef and broth.
Taiwan style pickle
- Heat the pan with 1 tsp of oil over medium high heat. Add in the mustard, garlic and chili garlic sauce. Stir-fry for 2-3 mins.
Instant pot step
- Pressure cook for 25-30 mins. Let it sit for at least 3 hour in pot.
- Discard the aromatic and spices. You can serve it immediately by reheating the broth and the beef. You won't need to simmer it again.
Slow cooker step
- use low heat and slow cook for 3-6 hour
- Discard the aromatic and spices. You can serve it immediately by reheating the broth and the beef. You won't need to simmer it again.
Notes
Ingredients - Click to enlarge the image
Tips and notes
If you want to skip to create the caramel, you can add 1 tbsp dark soy sauce or Indonesia sweet soy sauce to enhance the color
Tip about making the caramel
1- The rock sugar must be broken into small pieces.
2- It is better to dissolve the sugar in the pan without any heat.
3- Turn on the low heat once the sugar is all dissolved.
4- The caramel is boiling hot. Be careful when adding in ingredients
5- Turn back the heat to high only if all ingredients are mixed
Tips and notes
If you want to skip to create the caramel, you can add 1 tbsp dark soy sauce or Indonesia sweet soy sauce to enhance the color
Tip about making the caramel
1- The rock sugar must be broken into small pieces.
2- It is better to dissolve the sugar in the pan without any heat.
3- Turn on the low heat once the sugar is all dissolved.
4- The caramel is boiling hot. Be careful when adding in ingredients
5- Turn back the heat to high only if all ingredients are mixed
真好正想weekend 煮台式牛肉麵，請問山東拉面買那个牌子？
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係五木，要買中條