Jenny'S Beef Noodle Soup (Taiwanese)
- 1 package of beef shank
- 1 large tomato or two medium tomatoes (take seeds out and cut into chunks)
- 2 star anise
- 3 stalks green onion
- 1 ginger root ( two pieces as big as your thumb, crushed or sliced. Also two slices for broth)
- salt
- 3 tablespoons sugar (I prefer rock sugar, but regular sugar is fine)
- black pepper
- 1 cup of soy sauce ( I prefer light salt soy and will add salt to taste)
- 1/2 cup cooking wine
- Cut the beef into big chunks and parboil it in about 6 cups of water and the slices of ginger for about 15 min to get rid of the blood. Strain and retain the broth for soup. In a pot, add a 2 tablespoons of oil and saute the tomatoes, ginger, and green onions. When the tomatoes are soft, add the beef, soy sauce, wine, star anise, and some broth to cover the beef. Add sugar, salt and pepper to taste. Cook for 1 1/2 to 2 hrs until the beef is soft. When I prepare the soup, I mix the beef sauce and the retained broth together so it won't be too salty. To make it spicy, add hot bean paste.
- Another way to prepare the beef is to brown it instead of parboiling. It helps retain the shape better and serves the same purpose to get rid of the blood. I'm still trying to figure out how to make the beef more tender and less dry.
- If you have a dutch oven, you can put it in the oven at about 300 degrees and not worry about it.
tomato, anise, stalks green onion, ginger root, salt, sugar, black pepper, soy sauce, cooking wine
Taken from www.epicurious.com/recipes/member/views/jennys-beef-noodle-soup-taiwanese-52484821 (may not work)