Beef noodle soup is a Taiwanese soul food similar to the fried chicken, mac and cheese, and collar green to the Southerns. I crave for a large bowl of beef noodle soup whenever I’m missing home or having a long and hard day. Mom’s beef noodle soup is always the best; however, mom’s cooking isn’t always available. In Taiwan, Wang Yu’s beef noodle soup is where I go to get my craving satisfied. If I’m the State, then Liang’s Kitchen is where I go to get my beef noodle soup.
The recipe below is my mom’s version of the beef noodle soup. I grew up cooking with mom and grandmas; hence, I cook based on feel, touch, look and taste (in that order). I often tell people when I cook, it’s like the food speaks to me and tells me when there are enough seasonings. Keep in mind there isn’t really a way you can pair down the recipe since beef noodle soup is one of those dishes that you cook large portions at one sitting. If you are single men or women, then the best idea is to divide the left overs into portions. I often leave 1 or 2 containers of left overs for lunch and dinner, and then freeze the rest to eat later on.
Recipe (Prep time: 1 hour ; Cook time: 2 hours ; Feeds: 5 – 8 people):
*** Note: You’ll need either a pressure cooker or a slow cooker to cook the beef soup
- 2 lbs beef shanks
- 2 sticks of beef tendon
- 1.5 lbs beef flanks
- 3 star anises
- 1 medium size ginger
- 1 medium size red carrot cubed
- 2 medium size tomatoes quartered
- 2 cups of low sodium soy sauce
- 4 cups of water
- 1/2 bottle of rice wine
- 2 tbs of sugar
- 8 boiled eggs (optional)
- 1 medium size white carrot cubed (optional)
- In a large pot (different than the one you’ll use on step-2), boil water with 1/2 bottle of rice wine in a large pot to blench the beef shank, tendon and flanks for 20 minutes
- This process is intended to blench out the blood, so you’ll have a clearer beef broth
- Put all of the ingredients (soy sauce, water, sugar, red carrots, white carrots, boil eggs, tomato, and the blenched beef shanks, tendon and flanks) in the pressure cooker
- If you’re using a slow cooker, then you’ll need to cut your beef and tendon into 1 inch cubs before putting it into the slow cooker and skip to step 7 after cooking 8 hours on low
- Close the pressure cooker lid and cook on high for 30 minutes and low for 45 minutes
- After the pressure cooker is safe to open, take the beef and tendon out, and cut it into 1 inch cubes
- To save time and save a step, I would cut the meat and tendon before putting it into the pressure cooker during step 2 – The result will be a slightly less tender meat
- Once the beef and tendons are cut, put it back into the pressure cooker
- Close the lid and cook it again on high for 15 minutes and low for another 30 minutes
- (Optional) I like my beef soup with noodle to make the beef noodle soup (pun intended). I prefer thick white flour noodles, so it can soak up some of the flavor of the soup. You can also blench spinach, napa cabbage or any green vegetables you like with your beef soup.
- EAT & consume!
*** Caution: Be extremely careful when using a pressure cooker. Do not open a pressure cooker when during cooking. Only open when the ‘sizzling sound’ has completely stopped.
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