Taiwanese Beef Noodle Soup Recipe

In a large dutch oven over medium combine the oil garlic ginger and the white scallion parts. Stir in the chili bean sauce tomato paste and brown sugar then pour in the soy sauce rice wine and water. Ingredients 6 qt water plus more as needed 2 lb beef shank 6 scallions halved crosswise divided 8 slices fresh ginger divided 6 pods star anise divided cup vegetable oil 6 cloves garlic 2 red chiles halved lengthwise 1 medium white onion sliced 1 piece rock sugar 3 tablespoons spicy bean.

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Taiwanese Beef Noodle Soup In An Instant Pot Or On The Stove

Taiwanese Beef Noodle Soup Beef Noodle Soup Taiwanese Beef

Taiwanese Beef Noodle Soup Recipe Taiwanese Beef Noodle Soup

Taiwanese Beef Noodle Soup In An Instant Pot Or On The Stove

Comfy Cozy Taiwanese Beef Noodle Soup Recipe Beef And Noodles

Bring a large pot of water to a boil then blanch the beef shanks.

Taiwanese beef noodle soup recipe. Let cool for about 30 minutes then cut the beef into inch slices. This allows the impurities to get cooked off. Add the wine soy sauce water sugar and tomato and heat to boiling. Beef noodle soup is considered a national dish in taiwan and i had a chance to experience it firsthand at lao zhang beef noodles a former winner of taiwan s annual beef noodle festival.

Thank goodness it s soup week at the kitchn because i think i saved the best for last. In a large saucepan saute the first four ingredients in the oil for 2 minutes. In a large pot add the beef shanks and enough cold water to cover. Reduce to a simmer and cook with the lid on for 2 hours.

Boil the soup bones for 3 minutes. Brown the beef chuck or shank with 1 tablespoon of oil for 15 to 20 minutes in a big soup pot until the meat is caramelized. Bring to a boil and cook for 10 minutes. Drain the bones and wash off any foam and residue from the bones.

If using beef shank boil the beef shank for 3 minutes and drain. You don t want to cook them all the way through just about 2 3 minutes. I ve been having a blast recreating recipes from my summer food adventures in taiwan. Remove the beef shanks and discard the water with the impurities.

Ingredients 3 pounds beef shank 1 4 kg cut into 2 inch chunks 2 tablespoons oil a 2 inch piece of ginger smashed 6 cloves garlic smashed 3 scallions cut into 2 inch segments 1 onion cut into wedges 1 tomato cut into wedges 4 dried chilies ripped in half 1 tablespoon tomato paste 2. Ingredients 3 tablespoons vegetable canola or peanut oil 2 pounds boneless beef shank or chuck cut into 1 inch cubes 6 large slices fresh ginger root 6 cloves garlic smashed 2 3 small red chilies such as thai chilies roughly chopped 1 large plum tomato roughly chopped 2 tablespoons sugar 1. Ingredients 5 cups water 1 cup soy sauce 1 cup chinese rice wine or medium dry sherry 1 4 cup packed light brown sugar 1 1 inch. Stir in the star anise and peppercorns then cook until fragrant about 30 seconds.

Add the beef and cook until just browned. Cook stirring until sizzling about 3 minutes. 5 cups water 1 cup soy sauce 1 cup chinese rice wine or medium dry sherry 1 4 cup packed light brown sugar 1 1 inch cube peeled fresh ginger smashed 1 bunch.