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Braised Beef Noodle Soup

September 11, 2014 18 Comments

Sichuan style red-braised beef noodle soup, although not so famous as Taiwan red braised beef noodle soup outside China, is still the top noodle dishes within the country.

Though noodles are not the main character in Sichuan Cuisine, various types of Sichuan style noodles are really delicious and outstanding. Many people in Sichuan province love to eat noodles in the morning as breakfast. In the small restaurant around the street, it is really common to find dozen of yummy noodles dishes including pea noodles, dan dan noodles and shredded meat noodles. Compared with noodles dishes in north part of China, Sichuan noodles are featured by various tops, featured soup base and other side ingredients, while north noodles are featured by the noodle.

Red braised beef is a famous dish from Sichuan cuisine developed from Sichuan style Red-braised beef with white radish. White radish can absorb some of the fats of brisket and which in return provides an excellent taste. Another variety of Sichuan braised beef noodle soup use picked mustard green as a side ingredient to balance the taste.

Taiwanese red braised beef noodle is slightly different from the humble Sichuan version, usually with more complex seasonings.

Cut brisket into large cubes around 3-4 cm long (not too small because the beef will shrink after boiling). Soak in clean water for around 2 hours. Change water for 4 to 5 times to remove the blood water.

In a high pressure cooker, add spices star anise, cinnamon bark, chili peppers, Sichuan peppercorn, scallion, ginger slices and around 2.5 times of water (around 5 cups of water). Press meat to cook for 15 minutes after boiling. If you do not have a high pressure cooker, then the beef brisket need to be simmered for at least 1 hour for a soft taste.

Pick the cooked brisket out and filter the soup base.

Heat up cooking oil in wok, and then stir fry doubanjiang, ginger slices and green onion sections until aroma. Return cooked brisket in. Add light soy sauce and fry for around 2 to 3 minutes. Add radish cubes and enough soup in to cover the brisket. Add sugar and salt as needed. Turn up the fire to thicken the sauce.

A large bowl of braised beef is ready.

Cook your favorite noodle, green vegetables. Scoop the braised beef to the noodle bowl and enjoy. A tip to share, it would be better to mix the braised beef soup with some water for boiling the noodles in order to reduce the spicy taste. Usually I add around 1/2 cup of noodle water in each serving.

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Braised Beef and Handmade Noodles

Tender but hearty handmade noodles, simply made with flour, eggs, and whole-milk yogurt, add texture to the stew and thicken the broth. Store the noodles and broth separately to prevent the noodles from dissolving.Read Iliana Regan’s essay about this recipe, My Mom Daydreams About These Noodles.

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Recipe Summary test

Ingredients

Preheat oven to 300°F. Heat oil in a large Dutch oven over medium. Place 1 tablespoon flour in a fine wire-mesh strainer, and sprinkle all over beef. Season with 1 tablespoon salt and 1 teaspoon pepper. Add beef to Dutch oven; cook, turning occasionally, until deeply browned on all sides, 20 to 25 minutes. Add celery and 9 cups water (water should come up to just below top of meat). Bring to a simmer over medium-high; cover and transfer to preheated oven. Braise until meat is fork-tender, about 3 hours. Transfer beef to a work surface, and shred with 2 forks into large pieces. Using a slotted spoon, remove celery from broth, and discard. Set aside broth in Dutch oven.

While meat cooks, stir together eggs, yogurt, 1 teaspoon salt, remaining 2 cups flour, and remaining 1/2 teaspoon pepper in a medium bowl just until dough comes together. Turn dough out onto a floured work surface; knead until it forms a ball. Continue to knead 4 minutes (dough will be sticky and elastic). Wrap in plastic wrap, and chill 2 hours.

Remove plastic wrap, and roll dough out on a floured surface into a 14-inch square (1/8 to 1/4 inch thick). Lightly sprinkle flour over top of dough. Using a sharp knife or pizza cutter, cut dough into 1/4-inch-wide noodles. Arrange noodles in a single layer on a parchment paper–lined baking sheet. Add wine to reserved broth and bring to a simmer over medium-high. Add noodles to broth, and return to a simmer. Cook noodles until tender and just cooked through, 3 to 4 minutes. (You should not see a white center when you bite into cooked pasta.) Return shredded beef to pot. Stir in remaining 1/2 teaspoon salt. Add salt and pepper to taste, if needed.

Make Ahead

Beef can be cooked, shredded, and stored in broth in refrigerator up to 2 days ahead.

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Braised Beef Noodle Soup (红烧牛肉面)

I’m not going to lie. If you put this Braised Beef Noodle Soup and my Spicy Beef Noodle Soup side by side, I would choose the latter.

It’s not much of a surprise, since I’ve been known to post some of our more throat-burning, tongue-numbing spicy Sichuan dishes, but for readers with tamer taste buds, this Braised Beef Noodle Soup recipe is what you’ve been waiting for.

An Easy Recipe with Complex Flavor

I’m not usually one to brag, but this recipe is what I would call a Big Success, and I’m fairly certain that it will be one of the best bowls of beef noodle soup you’ll ever have!

Everyone knows that I don’t like overly complicated recipes. The cooking method for this braised beef noodle soup recipe is very similar to my Spicy Beef Noodle Soup, and many of you have successfully made it already!

The biggest change between this recipe and that one is in the dried spices and in this case, the aromatics are doing all the heavy lifting.

What Cut Of Beef To Use:

As for the beef, you can use one of these three cuts of beef. Depending on where you live, prices can vary widely, but here are some general considerations:

• Beef chuck: economical and cooks quickly
• Beef shank: texture-wise, there’s some gristle, which requires longer simmering, but can be very good if you like that kind of thing. It also often costs 50% more than beef chuck.
• Beef brisket: it’s fattier and tastes beefier, but it does have a higher price point.

Regardless of which cut you choose, a good rule of thumb for picking your beef is to look for good marbling. This marbled fat keeps the meat from drying out and intensifies the beef flavor. This is particularly important for this braised beef noodle soup, since the beef cooks for a relatively long time. Just consider this one of those times that the “fat-free” route should be reserved for something else.

A Note On Aromatic Ingredients

As for the aromatics, I know it’s a challenge to gather these dried ingredients, but it’s absolutely worth the effort, not to mention they keep for a long time and can be used for many other Asian braised dishes. So do your best to gather as many of the aromatics listed below as you can, if not all!

Also, be careful to follow the correct quantities for each aromatic ingredient. Overloading them can transform your soup from a delicious broth into Chinese medicine!

Now let’s get started.

Braised Beef Noodle Soup: Recipe Instructions

Phew. It’ll be worth it. Trust me.

Next, rinse off the beef under cold running water. In a soup pot, add 16 cups of water, the ginger, and beef. Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water.

Skim the foam off. You don’t want these impurities from the beef making your soup cloudy.

Turn off the heat, fish out the pieces of beef, and strain the resulting broth through a fine-meshed strainer, into a heatproof bowl or other pot. Set aside, along with the ginger pieces.

In another large, thick-bottomed soup pot, heat the oil over medium heat. Add the rock sugar , the white parts of the scallions , and the garlic.

Cook for a few minutes until the scallions are lightly seared. Add the beef, turn up the heat, and mix everything well.

Cook for about 5 minutes, and stir once or twice in between. Add the Shaoxing wine, dark soy sauce, and light soy sauce, and stir everything together well so that the beef is coated in the soy sauce.

Now add the aromatics, plus the daikon, cut into ¼-inch thick slices, and the broth and ginger pieces that you boiled the beef in.

Bring everything to a boil and immediately turn the heat down to medium.

Simmer for 90 minutes. The broth should be steadily simmering, where you can see water moving in the pot, but not at a rolling boil.

After 90 minutes, turn off the heat and let it stand (with the lid on) for another hour.

Now your beef soup base is ready. Reheat, remove the aromatics, and add salt to taste before serving.

You add salt at this point, because adding salt too early will dry out the beef.

Cook the noodles according to the package instructions, strain, and transfer to a large bowl.

Blanch a handful of leafy greens of your choice (spinach, romaine lettuce, choy sum, and bok choy are all good). You can blanch them in the noodle water, and add it to the noodles. Then, ladle in the beef and the soup.

Top the braised beef noodle soup with the chopped green parts of the scallions you set aside earlier and some chopped cilantro (optional).

And if you really can’t resist a bit of spice, add a spoonful of your homemade chili oil. Wink! Wink!

Enjoy this braised beef noodle soup!

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braised beef

1 braised beef

2 braised beef

3 braised beef

4 braised beef

См. также в других словарях:

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Beef noodle soup — is a Chinese noodle soup dish composed of stewed beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia. It was created by the Hui people (a Chinese Muslim ethnic group) during the… … Wikipedia

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Beef Bourguignon — ( fr. Bœuf bourguignon) is a well known, traditional French recipe. It is essentially a stew prepared with beef braised in red wine (preferably an assertive, full bodied wine such as Burgundy) and beef broth, generally flavoured with garlic,… … Wikipedia

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