Bone Broth Red-Braised Beef Noodle Soup
Taiwan's beef noodle soup the old-shop way: beef bones simmered with seared shank, toasted whole spices and chili bean paste into a deep, rich red broth.
Method
Cut the shank into large 5 cm chunks and put them with the bones in a 24 cm pot. Cover with cold water, bring to a boil over high heat and blanch for to release the blood and grey scum. Lift out the meat and bones, rinse them well under cold water, and wash the pot.
Add in this stepBeef shank (whole, cut into 5 cm chunks) 500 gBeef soup bones (marrow or knuckle) 500 g
high heatToast the star anise, Sichuan peppercorns, cassia and bay leaves in a dry frying pan over low heat for until fragrant. Tip them out and tie them in a spice bag or a square of muslin.
Add in this stepStar anise 2Sichuan peppercorns 1 tspCassia or cinnamon stick (5 cm) 1Bay leaves 2
low heatPat the shank dry with kitchen paper. Heat half the oil in the same 24 cm pan over medium-high heat and sear the shank for , turning, until deep brown on all sides. Move the meat to the pot, pour the Shaoxing wine into the pan, scrape up the browned bits and pour these juices into the pot too.
Add in this stepCooking oil 1 tbspShaoxing wine (or mirin) 3 tbsp
medium-high heatAdd the rest of the oil to the pot and fry the ginger, garlic, white part of the green onion and roughly chopped onion over medium heat for , until the edges are lightly browned. Add the chili bean paste and diced tomato and fry over medium-low heat for more, until the oil turns red and the tomato collapses.
Add in this stepCooking oil 1 tbspGinger (sliced) 20 gGarlic (whole cloves) 6Large green onion (white part) or leek 2Onion ½Chili bean paste (doubanjiang) 2 tbspTomato 1
medium heat→medium-low heatAdd the seared shank, bones, spice bag, soy sauce, dark soy sauce, rock sugar and water. Boil over high heat for , skimming off the foam, then turn down to low heat, set the lid ajar and simmer gently for . It is ready when a chopstick slides into the shank with no resistance.
Add in this stepSoy sauce 3 tbspDark soy sauce (for colour) 1 tbspRock sugar (or light brown sugar) 15 gWater 1,600 ml
high heat→low heatTurn off the heat, remove the bones and spice bag, and leave the meat in the broth for to soak up flavour. Lift out the meat and slice it 1 cm thick against the grain. Strain the broth, skim off about half the fat, then taste and season with salt. Bring it back to a rolling boil just before serving.
Add in this stepSalt to taste
Bring plenty of water to a boil in another 20 cm pot and cook the noodles over high heat for , adding the halved bok choy for the last minute. Drain well.
Add in this stepFresh wheat noodles, medium thickness 200 gBok choy 2
high heatPut the noodles and bok choy in bowls, ladle over the hot broth and fan the sliced shank on top. Finish with pickled mustard greens, spring onion and coriander, and chili oil to taste.
Add in this stepPickled mustard greens (finely chopped) 40 gSpring onion (sliced) 1Coriander leaves to tasteChili oil to taste
Cook's tip
Do not skip searing the shank: the browning is what gives the broth its savoury depth. Made a day ahead and chilled in its broth, it tastes even better and the set white fat lifts off easily with a spoon. No bones? Use unsalted beef stock instead of water.
Cooking it at camp
Finish everything up to step 6 at home and freeze the sliced meat with the strained broth; it doubles as an ice pack in the cool box. At the campsite, reheat the broth on the burner and cook only the noodles and bok choy in another pot; it is ready in under 20 minutes. Starting from scratch in a Dutch oven over charcoal takes over 3 hours, so it is not recommended.