Taiwanese Beef Shank Noodle Soup Recipe
The Taiwanese are famous for its beef noodle soup, they are masters in making this dish so if you are planning to travel there in the future then trying this dish must be in your to do list. I guess it’s quite obvious that the first beef noodle soup dish is invented in China specifically by the Hui people and from there different variations we created and one of this is this Taiwanese version.
It was believed that the Taiwanese style or the Red braised beef noodles was invented by the Kuomintang Sichuan Province recruits who left mainland China and migrated to Kaoshiung, Taiwan. Sometimes it is called as the “Szechuan Beef Noodle Soup” because of the origin of its creator but not because it was made there. This dish then became the most common beef noodle dish in Taiwan and it is prepared by stewing the beef for long periods of time in a stock which also was prepared even longer. Base stocks usually is made by simmering bone marrow traditionally for 24 hour period. Flavours are then added to give that spicy flavour this dish is also known for, spices like doubanjiang and five-spice powder. Then it is served in a thick style noodle perfect with the flavourful soup and more importantly the chunky meat.
Beef part used in the dish is also important usually it only uses brisket or shank only, some restaurants also use beef tendon but that the more special or expensive option. Today we will be making this using shanks and some tendons, we will also use beef marrow bones and cook it for a long time to get that amazing flavour we are after.
Taiwanese Beef Shank Noodle Soup Total time 6 hours 15 mins
2 kgs beef marrow bones, ask your butcher to cut this into smaller sections 500 g beef tendons, cubed 2 pcs white onions ½ cup fried garlic ½ cup fried shallots water 6-8 pcs of Taiwanese style wide dried noodles 1½ kg beef shanks 2 litres of stock ½ cup soy sauce 1½ tbsp bean paste
2 tsp chilli garlic sauce
2 tbsp Chinese cooking wine 1 tbsp rock sugar 2 pcs star anise 6 spring onions, white parts only and chopped ½ inch ginger, sliced 3 garlic cloves, minced water fish sauce oil 2 bunches of bok choy spring onions chopped soy sauce sesame oil freshly ground black pepper
Prepare a day ahead, in a stock pot add the beef marrow bones and fill it with enough water to cover the top, bring it to a boil and wait until scum rises to the top. Turn heat off then drain and rinse the bones, remove any scum on the pot as well as the one on the bones. Place bones back into the clean stock pot together with remaining base stock ingredients apart from the tendons, pour two litres of water then bring to a boil, once boiling lower heat and simmer for 2 hours. Add the tendons and simmer for one more hour. Let it cool and once it cooled down place it in the refrigerator. Next day, remove stock from the fridge then remove any solidified fat that rose on top, leave a little a bit of fat adds some flavour. Heat stock up just enough to melt the solidified collagen, remove the tendons then set aside then drain stock to another pot using a fine sieve. Set clear broth aside. In a large pot add oil then brown beef shanks on all sides, remove beef from pot then set aside. Sauté the spring onions, ginger and garlic. Combine the soy sauce, bean paste and chilli garlic sauce then pour into the pot, sauté until fragrant. Pour the stock then add the beef, tendons, cooking wine, sugar, and star anise. Bring to a boil, skimming any scum that rises on the top. Simmer in low heat for 2 hour or until beef and tendons are fork tender, add water if necessary and to adjust taste. Season with fish sauce. Cook noodles according to packet instructions. Blanch the bok choy. Place noodles into bowls together with some blanched bok choy, scoop some broth and beef into the bowls. Serve with chopped spring onions, soy sauce and sesame oil on the side. 3.3.3077
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