Terry’s Famous Beef Noodle Soup

My mom has long been known as the chef of the household (hence the name Noms From Mom). But when it comes to the Taiwanese classic dish, beef noodle soup (牛肉面), my dad reigns supreme in the Jeng family household. This recipe, now named after him, has taken him years to perfect. It’s not a quick dish (nor should it be), but as an expert beef noodle soup consumer, I can tell you it is worth the wait.

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Ingredients

  • 1.5 pounds baby beef shank
  • 2.5 pounds beef bones, chopped into several big pieces
  • 4 tomatoes
  • 1 strand of green onion
  • A bunch of greens, your choice (bok choy or yau choy work well)
  • 2-3 slices of fresh ginger
  • ~3 dried chili peppers
  • 1-2 star anise
  • 1 spice packet, found in Chinese grocery store (contains cinnamon, ginger, clove, cumin, fennel)
  • 3/4 cup soy sauce
  • Pepper
  • 2 tsp sesame oil
  • 1 tsp sugar
  • 1 tbsp red wine
  • 1 strand of green onion
  • 2-3 slices fresh ginger
  • 2-3 cloves garlic
  • Taiwanese-style noodles (the pot of soup will be a lot so plan on roughly 8 servings of noodles to accompany it)
  • Greens of any sort – bok choy and yau choy work well, but even broccoli is great

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Instructions

  1. Use some bakers twine to wrap the beef shank tightly.
  2. Put beef bones, beef shank, 1 stalk green onion, 2-3 slices of ginger, chili peppers, spice packet and star anise into a large stockpot and cover with water. Bring to a boil, then reduce to medium and cook for one hour.
  3. In the meantime, blanche tomatoes, then peel the skin off and chop into rough quarters.
  4. When the beef has been cooking for an hour, remove the beef shank and cut off the twine. Slice the beef into 1/2-inch slices.
  5. In a separate bowl, mix together soy sauce, pepper, sesame oil, sugar and red wine in a bowl to make a sauce.
  6. Heat up a skillet with a bit of cooking oil. Sauté garlic, green onion, ginger, tomatoes and sliced beef. After the tomatoes are cooked through, add in the sauce mixture, cook for a few minutes longer.
  7. Pour the contents of the skillet into the stockpot and cook on low for another 2 hours. At that point, the soup portion is done! You can enjoy immediate (see next steps) or save it for when you’re ready to eat, at which point you’ll cook the noodles and veggies.
  8. [Noodle and veggie prep] Boil noodles according to package and blanche vegetables. Spoon into bowl, then ladle soup on top. Serve hot and don’t forget to slurp while you eat!

 

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