Taiwanese Beef Noodle Soup (Niu Rou Mian)

Ingredients

• 2 lbs Beef shank
• 8 cups Beef broth
• 4 cups Water
• 1/4 cup Soy sauce
• 2 tbsp Tomato paste
• 3 slices Ginger
• 2 whole Star anise
• 1 small Cinnamon stick
• 2 whole Dried chili peppers
• 2 stalks Scallions
• 1 lb Wheat noodles
• 1 head Bok choy

Instructions

1. 1Place the 2 lbs of beef shank in a large heavy-bottomed pot and add enough water to cover the beef completely. Bring the water to a rolling boil over high heat (212°F / 100°C) and cook for 5 minutes. Drain the beef, rinse it under cool water, and then cut it into large 1.5-inch chunks.
2. 2Return the large heavy-bottomed pot to the stove. Add the 8 cups of beef broth, 4 cups of water, 1/4 cup of soy sauce, 2 tbsp of tomato paste, 3 slices of ginger, 2 whole star anise, 1 small cinnamon stick, and 2 whole dried chili peppers to the pot. Stir the ingredients together.
3. 3Add the rinsed and cut 2 lbs of beef shank to the pot with the broth mixture. Bring the liquid to a boil over high heat (212°F / 100°C), then immediately reduce the heat to low. Cover the pot and simmer gently for 2 hours, or until the beef is very tender when pierced easily with a fork.
4. 4While the beef simmers, bring a separate large pot of water to a rolling boil over high heat (212°F / 100°C). Add the 1 lb of wheat noodles and cook for 8-10 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles thoroughly and set aside. In the last 5 minutes of the beef's simmering time, bring a separate small pot of water to a rolling boil over high heat (212°F / 100°C). Add the 1 head of bok choy and blanch for 1 minute until it turns bright green and is slightly tender; remove it from the water, rinse under cold water to stop the cooking, and then cut it into bite-sized pieces.
5. 5Prepare the 2 stalks of scallions by slicing them thinly, discarding the root ends. To serve, divide the cooked 1 lb of wheat noodles among four deep bowls, then ladle the tender beef and the flavorful broth over the noodles. Arrange the blanched 1 head of bok choy on top, and sprinkle with the sliced 2 stalks of scallions.

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