Beef Shank Noodles
A shortcut way to assemble a beef shank noodle soup.
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 g braised beef shank
- 2 trees of Bok Choy
- 2 serving noodles ( , either fresh or dried, I use fresh udon this time)
- 2 green onion ( , finely chopped)
- 1 small bunch of coriander ( , finely chopped)
- 500 g oxtail+ 250g back bones+ 250g chicken bones
- salt to taste
- 1 green onion
- 1 thumb ginger
- 2 star anise
- 1 small piece of Chinese cinnamon
- 2 bay leaves
- 1/4 tsp. Sichuan peppercorn ( , must)
- 4 cloves
- 2 L high pressure cooker to 2.5L (regular soup pot) water
Instructions
- 1
Remove the blood waters: add all the bones and meat in a large pot, pour in enough water to cover, add green onion and 4 slices of ginger and then bring to a boiling. Transfer out and clean.
- 2
Soak all the spices with around 1/2 cup boiling hot water for 10 minutes and then wrap all of them with a glaze bag and seal with cotton lines.
- 3
Add all the bones and beef shank, scallion whites and spiced wrapped in the glaze bag. Pour around 2L to 2.5 L water (separately for high pressure cooker and cast iron soup pot). Bring to boil and simmer for around 1.5 to 2 hours.To begin assembling a wonderful beef noodle soup, get yourself a pot of beet stock.
- 4
Cut half of braised beef shank into thin slices and half of it to diced. Chop pickled mustard green and fry with oil until aroma.
- 5
In each serving bowl, mix 1 cup of beef stock with 1/2 cup of the master stock (??). Cook the noodles according to instructions and then blanch the Bok Choy and transfer them to the bowls. Top with fried mustard greens, green onion and coriander. Serve hot!