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.
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