I am a Chef in the Modern Era

BRAISED BEEF NOODLE SOUP3 min read

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As read about in CME Chapter 1

(红烧牛肉面)

INGREDIENTS:


Aromatics:

1 cinnamon stick
2 black cardamom pods
½ tablespoon fennel seeds
4 star anise pods
10 cloves
6 bay leaves
½ tablespoon whole white peppercorns
(I used szechuan peppercorns to make it a little spicy)



3 pounds of beef chuck,
into large chunks
16 cups water
5 slices ginger
3 tablespoons sesame oil


15 grams of rock sugar
(or granulated sugar)
5 scallions
1 whole head of garlic

(cloves peeled but kept whole)
¼ cup Shaoxing wine

(I used red wine as it is easier to find)
1 cup soy sauce
Salt, to taste
Noodle of your choice

(I used Udon noodles)
Leafy greens of your choice

(spinach, bok choy)

Steps:

  1. Take all of your aromatics and bundle them into a cheese cloth and tie it shut with food grade string.
  2. 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.
  3. 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.
  4. 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.)
  5. Keep the beef stock off to the side, on a low simmer.
  6. 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.
  7. Add your beef to the scallion mixture, stir well and cook for 5 minutes on medium high heat.
  8. 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.
  9. Pour your beef broth, ginger and the cheesecloth of aromatics to the beef mixture.
  10. Bring the soup to a boil, stir several times then reduce the heat to a medium to let it simmer for 2 hours.
  11. 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.)
  12. Quickly blanch your greens in boiling water before adding to your bowls.
  13. 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.

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39 Comments
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class11a3
April 8, 2019 2:58 pm

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. 😥😥

Holyangelheart
May 16, 2019 12:30 pm

This is such a detailed review!
Thank you ^^

Anna Stone
May 26, 2019 6:03 pm

I love it there are recipes included 😍

Kailyria
June 25, 2019 12:05 am

T_T, it’s late at night now i’m starving cuz of this post /dies

Scrltpimpernel
Scrltpimpernel
August 13, 2019 4:43 am

How about you make it for me instead? Hehe ;). It looks good, but I’m not a good cook.

Jvspiars
September 28, 2019 12:20 pm

Gosh what a beautiful human, I love recipiiiieeeessssss

OurShelves
February 19, 2020 3:16 am

I am drooling
This is making me so hungry

Najmluna
March 21, 2020 12:19 pm

This looks absolutely yummy and delicious

Renimon20
Renimon20
April 6, 2020 11:18 am

It tasted good but i dont know how thick the soup should be? Like soup or more between stew?

Mamatheart20
April 8, 2020 1:30 pm

Thank you..ill try qll the dish in this novel when I got home…

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