Beef: The Culinary Star:
When contemplating the beef noodle bliss, it’s the heart of the dish – the beef – where three cuts truly shine.
- Beef Chuck: Friendly on the pocket and quickly turns luscious.
- Beef Shank: A unique texture, a tad pricier, but oh, so worth it.
- Beef Brisket: Rich in flavor and texture but demands a few more pennies.
For the juiciest outcome, always opt for beef with streaks of marbling. This ensures the beef remains succulent during the extended cooking period.
- 2 sticks of Chinese (cassia) cinnamon
- 2 black cardamom pods
- ½ tbsp fennel seeds
- 4 star anise
- 10 cloves
- 1 sun-dried tangerine peel
- 6 bay leaves
- ½ tbsp whole white peppercorns
- 4 slices licorice root
- 2 slices of sand ginger
- 10 dried white cardamom pieces
- 3 pounds of beef chuck, segmented into large portions
- 16 cups of fresh water
- 5 ginger slices
- 3 tbsp of cooking oil
- 15 grams of crystallized rock sugar
- 5 spring onions, with the white and green parts separated
- 1 full garlic bulb, cloves peeled but whole
- 1 pound of daikon radish, sliced ¼-inch thick and quartered
- ¼ cup of Shaoxing wine
- 1 tbsp dark soy sauce
- ¼ cup light soy sauce
- Salt, adjusted to your palate
- Your favorite noodles
- Greens of your liking (spinach, romaine, choy sum, or bok choy are excellent choices)
- Freshly chopped cilantro for garnish (if you wish)
1. Begin by wrapping all the aromatic ensemble in a piece of cheesecloth, securing them inside.
Gently rinse the beef under cold water. Using a soup pot, combine the water, ginger slices, and beef. Upon boiling, you’ll notice some foam; carefully remove this to ensure a clear broth. Remove the beef and strain the broth, keeping the ginger slices for later use.
2. In another sturdy pot, warm the oil on medium heat. Introduce the rock sugar, the white sections of the spring onions, and garlic. Once they are lightly golden, welcome the beef into the pot. As they get acquainted, sprinkle in the Shaoxing wine, dark and light soy sauce, ensuring the beef is well-coated.
3. It’s time to reintroduce the aromatic pouch, daikon slices, the previously set aside broth, and ginger slices. Let this concoction slowly come to a boil, then reduce the heat to maintain a gentle simmer for about 90 minutes.
4. After this, switch off the flame, cover, and let the magic continue for an additional hour. Once you’re ready, warm it again, remove the aromatic pouch, and season with salt.
5. In a separate pot, prepare your noodles as per the packet’s guidance. To the boiling noodle water, swiftly blanch your choice of greens. Assemble in a serving bowl, starting with noodles, greens, then ladle in the rich beef and broth. Garnish with the green part of the spring onions, a sprinkle of cilantro, and for those who like a touch of warmth, a hint of chili oil. Voila!
6. Relish every bite, every moment. Every spoonful echoes dedication, passion, and tradition. Enjoy your culinary masterpiece!