Taiwanese Beef Noodle Soup (Niu Rou Mian)

Ingredients

• 2 lb Beef shank
• 1/2 medium Napa cabbage
• 1 lb Wheat noodles (thick)
• 1/2 cup Soy sauce
• 1/4 cup Rice wine (Shaoxing)
• 8 cups Beef broth
• 4 slices Ginger
• 4 cloves Garlic
• 2 pieces Star anise
• 2 pieces Bay leaves
• 1 tablespoon Chili bean sauce (Toban Djan)
• 1/4 cup Green onions, chopped
• 1 tablespoon Vegetable oil

Instructions

1. 1Cut the 2 lb beef shank into 2-inch (5 cm) pieces. Bring a large pot of water to a rolling boil (212°F / 100°C), add the cut beef shank pieces, and blanch for 5 minutes. Drain the beef shank, rinse thoroughly under cold water to remove any scum, and set aside.
2. 2In a large heavy-bottomed pot, heat the 1 tablespoon vegetable oil over medium heat (300-325°F / 150-165°C). Add the 4 slices ginger and 4 cloves garlic, and sauté for 2-3 minutes until fragrant.
3. 3Add the 1 tablespoon chili bean sauce (Toban Djan) to the pot and sauté for 1 minute, stirring constantly, until aromatic. Add the blanched beef shank pieces to the pot and increase the heat to medium-high (325-375°F / 165-190°C); brown the beef on all sides for 5-7 minutes until a light crust forms.
4. 4Pour in the 1/2 cup soy sauce and 1/4 cup rice wine (Shaoxing). Add the 8 cups beef broth, 2 pieces star anise, and 2 pieces bay leaves to the pot. Bring the liquid to a boil (212°F / 100°C) over high heat, then reduce the heat to low (180-200°F / 82-93°C), cover the pot with a lid, and simmer for 1 hour and 30 minutes.
5. 5Cut the 1/2 medium Napa cabbage into 2-inch (5 cm) pieces. After 1 hour and 30 minutes of simmering, add the cut Napa cabbage to the pot and continue to simmer, covered, for another 30 minutes, or until the cabbage is tender-crisp and the beef is very tender, easily pierced with a fork, with an internal temperature of 190-205°F (88-96°C).
6. 6Bring a separate large pot of water to a rolling boil (212°F / 100°C). Add the 1 lb thick wheat noodles and cook for 6-8 minutes, or until al dente (tender but still firm to the bite). Drain the noodles well.
7. 7Divide the cooked noodles evenly among 4 serving bowls. Ladle the tender beef, Napa cabbage, and rich broth over the noodles, then garnish each bowl with the 1/4 cup chopped green onions.

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