Hong Shao Niu Rou Mian (taiwanese Beef Noodle Soup)

Total Time: 2 hrs 30 mins Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 9-10
• 8 lbs beef shanks, cut crosswise into 2 inch thick bone-in pieces
• 1/4 cup chinese rice wine
• 3 tablespoons whole black peppercorns
• 14 garlic cloves, crushed
• 8 plum tomatoes, quartered
• 8 whole star anise pods
• 4 yellow onions, quartered
• 2 dried arbol chiles
• 1 piece ginger, chopped (4 inches)
• 3 tablespoons chinese black vinegar
• dark soy sauce, to taste
• kosher salt, to taste
• sugar, to taste
• 12 baby bok choy
• 1 1/2 lbs thin egg noodles
• pickled chinese greens, chopped (garnish)

Recipe

• put beef in a pot, cover with cold water and bring to a boil. drain beef and transfer to a clean pot with wine, peppercorns, garlic, tomatoes, star anise, onions, chiles, and ginger.
• add water to cover ingredients by 1/2 inch. bring to a boil. reduce heat to medium and simmer for 1 hour. remove from heat and let sit covered for 1 hour. transfer beef to a cutting board. skim fat, strain and reserve broth, discard solids.
• add vinegar and season with soy sauce, salt, and sugar. pull beef from bones, cut into large chunks and add to broth.
• bring a pot of salted water to a boil. add bok choy and cook until just tender (2 minutes). transfer bok choy to bowls. boil noodles until softened then drain.
• divide broth, beef and noodles among bowls. garnish with greens.