Soups & Stews · Taiwanese
Taiwanese Spicy Braised Beef Shank Noodle Soup
Beef shank and a marrow bone simmer low with chili bean paste and star anise until the meat falls into tender shreds. The brick-red broth clings to springy wheat noodles, and a shower of green onion cuts through the richness.
Test kitchen note: Blanch the beef and bones for five minutes and rinse them before braising; the broth stays clear and tastes cleaner instead of muddy.
Method 6 steps
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Cover the beef chunks and marrow bone with cold water, bring to a boil and cook for 5 minutes. Drain and rinse off any scum.
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Heat a splash of oil in a heavy pot over medium heat. Fry the ginger and garlic for a minute, then stir in the chili bean paste and cook until the oil turns red.
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Add the beef, bone, tomatoes, star anise and cinnamon and toss to coat. Pour in both soy sauces and the water.
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Bring to a boil, lower the heat and simmer partly covered for about 2 1/2 hours, until the beef yields easily to a fork. Skim the fat and season with salt.
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Boil the noodles in a separate pot of unsalted water until just tender, then drain well.
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Divide the noodles among deep bowls, ladle over the broth with beef and a piece of bone, and finish with plenty of green onion.
That is the whole pie. Enjoy every slice.
Pairs well with
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