Dairy-Free Taiwanese Beef Noodle Soup (Niu Rou Mian)

Ingredients

• about 910 g Beef shank
• 8 cups Beef broth
• 1/4 cup Soy sauce
• 1 tablespoon Dark soy sauce
• 2 tablespoons Rice wine
• 4 slices Ginger, sliced
• 4 cloves Garlic, smashed
• 2 whole Star anise
• 2 whole Dried chili peppers
• 1 whole Tomato, diced
• 2 whole Scallions, chopped
• 1 cup Napa cabbage, chopped
• about 450 g Wheat noodles
• 1 tablespoon Vegetable oil
• 0 none Salt and pepper, to taste

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g beef shank into a large pot and cover it with water. Bring the water to a rolling boil over high heat (100°C / 100°C) and blanch the beef shank for 5 minutes. Carefully remove the beef shank from the pot, drain it, rinse it thoroughly under cold running water, and set it aside.
2. 2Heat the 1 tablespoon of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 4 slices of ginger and the 4 smashed cloves of garlic to the hot oil and sauté for 1 to 2 minutes, stirring constantly, until they are fragrant and lightly golden, being careful not to burn them.
3. 3Add the blanched about 910 g beef shank to the pot with the ginger and garlic. Sear the beef shank on all sides until it is deeply browned, which will take about 2 to 3 minutes per side.
4. 4Stir in the 1/4 cup soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons rice wine, 2 whole star anise, 2 whole dried chili peppers, and the 1 diced tomato. Cook for 1 minute, stirring constantly, to allow the flavors to meld.
5. 5Pour in the 8 cups of beef broth. Increase the heat to high and bring the mixture to a rolling boil (100°C / 100°C). Once boiling, reduce the heat to low, cover the pot tightly, and simmer for at least 2 hours, or until the about 910 g beef shank is very tender and easily pierced with a fork.
6. 6Carefully remove the about 910 g beef shank from the pot and transfer it to a clean cutting board. Let the beef shank cool for 10 to 15 minutes to make it safe and easier to handle for slicing. Once slightly cooled, slice the beef shank into 0.635 cm thick pieces.
7. 7While the beef is cooling, bring a large pot of water to a rolling boil (100°C / 100°C). Add the about 450 g wheat noodles and cook for 8 to 10 minutes, or until the noodles are tender but still firm to the bite. Drain the cooked noodles thoroughly in a colander.
8. 8Divide the cooked about 450 g wheat noodles evenly among 4 serving bowls. Arrange the sliced about 910 g beef shank, the 1 cup chopped Napa cabbage, and the 2 chopped scallions on top of the noodles in each bowl. Ladle the hot beef broth from the pot over the noodles and toppings.
9. 9Season each bowl of soup with salt and pepper to taste. Serve immediately.

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