As read about in CME Chapter 1
(红烧牛肉面)
INGREDIENTS:
Steps:
- Take all of your aromatics and bundle them into a cheese cloth and tie it shut with food grade string.
- After you cut your meat, make sure to wash off the excess blood before putting it into your soup pot with the water and ginger slices.
- Bring your beef water mixture to a boil, occasionally skimming off the foam created by the beef from the top. Discard the foam, do not keep it.
- After boiling for 15 minutes, take out the beef pieces and strain the broth through a mesh strainer. (If this method is too complicated for you, you can always buy beef stock or beef bone broth from the grocery store, and while heating it up, add the ginger.)
- Keep the beef stock off to the side, on a low simmer.
- In another soup pot, heat your oil and add the sugar, scallion whites and garlic cloves. Cook slightly just to sear the garlic to bring out the flavor.
- Add your beef to the scallion mixture, stir well and cook for 5 minutes on medium high heat.
- To your beef, add the wine and soy sauce to deglaze the bottom of the pan. Make sure every piece of beef is evenly coated in the sauce.
- Pour your beef broth, ginger and the cheesecloth of aromatics to the beef mixture.
- Bring the soup to a boil, stir several times then reduce the heat to a medium to let it simmer for 2 hours.
- Cook your noodles according the the package. (Udon noodles are 10 minutes at boiling. I usually take my noodles out and then quickly cool them down in an ice/water mixture to stop them from over cooking.)
- Quickly blanch your greens in boiling water before adding to your bowls.
- In your bowls, add your noodles, greens and then ladle your hot beef soup over your noodles.
Notes:
There are other variations of this dish.
You can cut a daikon radish into small pieces and cook them in your beef soup to add another type of texture to your dish. It adds a little crunch to the soup. You can make this soup spicy or relatively mild depending on your preferences.
If you absolutely cannot afford the aromatics in the cheesecloth, the next best option you can do is to add a five spice seasoning to the beef broth.
Thank you for sharing! 😄💞
I want to make it too..
But do you know some subtitues for change the wine? Cz, I can’t take any dishes with alcohol in it. I have allergies towards alcohol. 😥😥
This is such a detailed review!
Thank you ^^
I love it there are recipes included 😍
T_T, it’s late at night now i’m starving cuz of this post /dies
How about you make it for me instead? Hehe ;). It looks good, but I’m not a good cook.
Gosh what a beautiful human, I love recipiiiieeeessssss
I am drooling
This is making me so hungry
This looks absolutely yummy and delicious
It tasted good but i dont know how thick the soup should be? Like soup or more between stew?
Thank you..ill try qll the dish in this novel when I got home…
Wow that looks absolutely amazing. I’ll be sure to try it sometime ^^
Thank you. Now I’m looking for what novel this dishes came from.
Very impressed but unfortunately I don’t eat red meat.😭😭😭
[…] on May 18, 2021April 1, 201958 Comments on CME Chapter 1: Braised Beef Noodles Next Chapter 12 min […]
With this one post it absolutely became my favorite novel. Every time I read cooking novel I wonder about detailed process and try to look it up, which is not always easy because of inadequate translation. And here is ready made answer. Awesome.
HUM it’s look yummy. Thank you for the recipes
I’m salivating right now. I’m late to the game but I look forward to reading this novel. Thank you translator! 🙇🏿♀️