heather_in_sf
Well-known member
I have a beef cheek and first thought of making the usual beef stew with Guinness beer, but then I thought I'd rather drink the beer (!) and wanted to try something new. This recipe sounds tasty.
My Mom's Taiwanese Beef Noodle Soup
by the Cooking of Joy
2 scallions, chopped
4 garlic cloves, chopped
1 teaspoon fresh ginger, minced
1 whole star anise
2 tablespoons oil
1 1/2 pound beef shank, cut into 3/4" pieces
1/2 cup rice wine
1/2 cup soy sauce
1 1/2 cup water
3 tablespoons rock sugar or brown sugar
1 tomato, skinned and roughly chopped
1 pound angel hair pasta
1 small head napa cabbage, washed and cut into 3" pieces
In a large saucepan, saute the first four ingredients in the oil for 2 minutes. Add the beef and cook until just browned. Add the wine, soy sauce, water, sugar, and tomato and heat to boiling. Reduce to a simmer and cook with the lid on for 2 hours.
About 15 minutes before the beef is done, bring a large pot of water to boil. Add the pasta and cook while stirring occasionally for 3 minutes. Add the napa cabbage and cook for 2 more minutes. Drain off most of the water.
Divide the noodles and cabbage among 6 large bowls, adding a little of the excess hot water. Add the beef on top and ladle in some of the sauce, making sure to remove the star anise.
http://food52.com/recipes/20576-my-mom-s-taiwanese-beef-noodle-soup
My Mom's Taiwanese Beef Noodle Soup
by the Cooking of Joy
2 scallions, chopped
4 garlic cloves, chopped
1 teaspoon fresh ginger, minced
1 whole star anise
2 tablespoons oil
1 1/2 pound beef shank, cut into 3/4" pieces
1/2 cup rice wine
1/2 cup soy sauce
1 1/2 cup water
3 tablespoons rock sugar or brown sugar
1 tomato, skinned and roughly chopped
1 pound angel hair pasta
1 small head napa cabbage, washed and cut into 3" pieces
In a large saucepan, saute the first four ingredients in the oil for 2 minutes. Add the beef and cook until just browned. Add the wine, soy sauce, water, sugar, and tomato and heat to boiling. Reduce to a simmer and cook with the lid on for 2 hours.
About 15 minutes before the beef is done, bring a large pot of water to boil. Add the pasta and cook while stirring occasionally for 3 minutes. Add the napa cabbage and cook for 2 more minutes. Drain off most of the water.
Divide the noodles and cabbage among 6 large bowls, adding a little of the excess hot water. Add the beef on top and ladle in some of the sauce, making sure to remove the star anise.
http://food52.com/recipes/20576-my-mom-s-taiwanese-beef-noodle-soup