Beef Noodle Soup
It’s very important to let your shank chill in the fridge before attempting to slice. Resting and chilling the beef will allow the protein structure to set up and gel, so that when you go to cut it, you will yield clean, thin slices. Be patient!
Ingredients :
- 2 lb. beef bones
- 1 lb. beef
- 1 daikon radish, peeled
- 4 scallions
- 1 cinnamon stick
- 1 piece ginger, sliced
- 5 star anise pods
- 3 bay leaves
- 2 black cardamom pods
- 1 Tbsp. Sichuan peppercorns
- 1 1/2 tsp. kosher salt
- 1 tsp. cumin seeds
- 1 tsp. fennel seeds
- 1 Tbsp. granulated sugar
- 1/2 tsp. ground white pepper
- 1/2 tsp. MSG
Directions :
- Rinse bones and beef three times, then transfer to a large pot. Add 6 cups water and heat over medium-high heat. Bring to a bare simmer, then remove from heat. Drain and discard water, then gently rinse bones and meat.
- Return pot with bones and beef to medium-high heat and add 3 quarts water. Add radish, scallions, cinnamon, ginger, star anise pods, bay leaves, cardamom pods, peppercorns, salt, cumin seeds, fennel seeds, granulated sugar, and white pepper. Bring to a simmer, reduce heat to low, and partially cover. Continue to simmer until meat is fork-tender, about 2 hours.
- Transfer beef and radish to a heatproof container. Let cool to room temperature, then refrigerate. Thinly slice beef and radish once completely chilled.
- Keeping bones and spices in pot, continue to simmer 2 more hours. Remove from heat and stir in 2 cups water and MSG, if using. Strain and reserve broth, discarding bones and spices.
- Assembly
- In a large pot of boiling water, cook noodles until al dente, 4 to 5 minutes. Drain and transfer to a serving bowl.
- Top with broth, a few slices of beef and radish, egg, if using, chili oil, scallions, and cilantro.
- Transfer any remaining broth to clean glass jars and refrigerate for up to 10 days.
