Taiwanese Beef Noodles（台灣牛肉面）
By Margarita Lee
- 500g Hand-pulled noodles (拉面)
- 1.5kg Beef shanks
- 300g Beef tendon
- 2 Large onion (sliced thinly)
- 6 slices Ginger
- 4 stalks Spring onions
- 1 bulb Garlic (peeled)
- 2 Tomatoes (cut into wedges)
- 3 tbsp Spicy soy bean paste
- 150ml Shaoxing wine/ rice wine
- 150ml Soy sauce
- 30g Rock sugar
- 6L Water
- 2 Chinese black cardamoms (cao guo)
- 1 Cinnamon stick
- 4 Cay leaves
- 2 Star anise
- 2 Liquorice slices
- 1 tsp Five-spice powder
- 1 tbsp Sichuan peppercorn
- 4 Dried chillies
- 300g Salted mustard greens (soaked and cut thinly)
- 1/2 tbsp Cut red chilli
- 1 tbsp Finely chopped ginger
- 1 tbsp Chopped garlic
- 1 tsp Sesame oil
Sauté the chopped garlic, chopped ginger and chilli, then add the salted mustard greens and sauté together before adding sugar and sesame oil. Set aside.
- Transfer Ingredients B into a clean, dry pan, then sauté over low heat for about 2 minutes until aromatic. Place the roasted spices in a spice bag and fold them tightly. Set aside.
- In a large stockpot, cover the beef shanks, beef tendon, 3 slices of ginger and 2 stalks of spring onion with water and bring to a boil for 5 minutes.
- Remove the beef shanks and beef tendon from the pot, then rinse them in cold water. Discard the cooking liquid.
- Heat oil in a large stock pot, sauté garlic, onion, tomatoes and the remaining ginger slices and spring onions until aromatic. Add spicy soy bean paste, stir for 1-2 minutes, then add soy sauce and Shaoxing wine and cook for another 5 minutes. Stir to lightly caramelize. Pour in the 6L of water and add in the prepared spice bag.
- Add the beef tendon and rock sugar, then boil and simmer for two hours on low heat. Then add the beef shanks and cook for about one hour or until the meat is tender.
- Remove the beef tendon and beef shanks and place them on a cutting board. Sift the broth into a clean pot. Discard the fat, spice bag and vegetable solids. Slice the beef shank and beef tendon into bite-sized pieces. Skim the fat off the surface of the broth and bring it to a boil. Add salt to taste.
- To serve, bring a large pot of water to a boil. Boil the noodles for 2 minutes and remove.
- Divide noodles into bowls. Ladle the beef shanks, tendon and hot broth into the bowls. Garnish with the prepared salted mustard greens and serve hot.
- You may cook the tendon in a pressure cooker for 25 minutes in advance to shorten the cooking time.
- Cook the noodles according to the packet instructions. You can use fresh, frozen or dry wheat noodles.
- This recipe is for 6-8 servings.
Check out more of Margarita’s recipes on her FB @ Umummy Food