Chinese braised beef noodles
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.
Video
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