Braised Beef Noodle Soup
Before diving into the world of braised beef noodle soup, let's chat about what you can enjoy with this dish. First off, crusty bread is a perfect companion allowing you to soak up that flavorful broth
Equipment
- Dutch oven
Ingredients
- 3 pounds beef chuck: This cut ensures a meaty texture and flavor.
- 16 cups water: Essential for creating the broth.
- 3 tablespoons neutral oil: For browning the beef.
- ¼ cup Shaoxing rice wine: Adds a depth of flavor.
- ¼ cup light soy sauce: Traditional seasoning.
- 1 tablespoon dark soy sauce: For color and mild sweetness.
- 15 grams yellow rock sugar: Balances savory flavors.
- Salt to taste: Fundamental seasoning.
- 5 thick slices fresh ginger: Adds warmth.
- 5 scallions green tops only: Brightness with a mild onion flavor.
- 1 whole head garlic: Imparts a rich aromatic depth.
- 1 pound daikon radish: Adds sweetness and texture.
- An array of spices: Including cinnamon star anise, cloves, cardamom, fennel seeds, and more.
- Noodles: Select according to your preference.
- Leafy greens: Such as spinach or bok choy.
- Fresh cilantro optional: For garnish.
Instructions
Step 1: Prepare the Beef
- Start by trimming excess fat from the beef chuck, ensuring the pieces are large but manageable. This helps the meat retain moisture during cooking.
Step 2: Sear the Beef
- In a large pot or Dutch oven, heat the neutral oil over medium-high heat. Once hot, add the beef in batches, searing on all sides until you see that lovely golden-brown crust. It’s the kind of sizzling sound that will make your mouth water.
Step 3: Add Aromatics
- With the beef browned, remove it from the pot and set it aside. Toss in the ginger, garlic, and scallions. Sauté them for a few minutes until fragrant. This step builds the flavor base for your broth.
Step 4: Pour in Liquids
- Add the Shaoxing rice wine, scraping the bottom of the pot to get all those tasty bits. Then, pour in the 16 cups of water followed by the light soy sauce, dark soy sauce, and the yellow rock sugar.
Step 5: Add the Spices
- Now, here's where it gets exciting. Add the daikon, spices, and the seared beef back to the pot. Bring everything to a low simmer.
Step 6: Braise
- Cover the pot and let the stew simmer gently. You want this to happen for about 2-3 hours. The longer, the better. Check the beef occasionally. It should be fork-tender but not falling apart.
Step 7: Prepare the Noodles
- In the final hour of braising, prepare your noodles according to package instructions. They should be al dente, providing a nice bite to contrast the tenderness of the beef.
Step 8: Assemble Your Dish
- Once the beef is tender, assemble your bowl. Start with a generous serving of noodles, ladle the broth over the top, and finish with your choice of leafy greens and a sprinkle of fresh cilantro.
Notes
- Use Quality Ingredients: High-quality beef and fresh spices will elevate your broth. Don’t skimp here!
- Braise Long and Slow: Allowing the meat to become tender ensures maximum flavor extraction.
- Adjust Seasoning: Taste your broth as it cooks. Adjust soy sauce or sugar for desired depth.
- Garnish Thoughtfully: Fresh herbs add a refreshing touch that enhances the rich flavors.
- Embrace Leftovers: This soup tastes even better the next day as the flavors continue to meld.
- Use Quality Ingredients: High-quality beef and fresh spices will elevate your broth. Don’t skimp here!
- Braise Long and Slow: Allowing the meat to become tender ensures maximum flavor extraction.
- Adjust Seasoning: Taste your broth as it cooks. Adjust soy sauce or sugar for desired depth.
- Garnish Thoughtfully: Fresh herbs add a refreshing touch that enhances the rich flavors.
- Embrace Leftovers: This soup tastes even better the next day as the flavors continue to meld.
Nutrition
Calories: 550kcalCarbohydrates: 40gProtein: 45gFat: 20gFiber: 3g
Tried this recipe?Let us know how it was!