Stock Ingredients (8 servings)
4 litres (8.4 pt) water
1 large beef bone
1/2 large onion
1/2 large carrot
1/2 large daikon radish
1 stalk of scallion
1 large slice ginger
1 star anise
2 tablespoons rice wine
1/2 teaspoon salt
Boil water in large pot.
Peel and wash carrot and radish, and cut into halves.
Put stock, beef, ginger and
salt in pot and bring to a boil. Cover and simmer for 1 hour.
Remove beef from soup and allow
Bring a pot of water to boil, add noodles, bring to boil
again and simmer according to package instructions.
Cut beef in 1/2 cm (0.2 in) thick slices across muscle.
Drain noodles and place equal portions
in 4 large bowls.
Place beef on noodles.
Garnish each bowl with a drop of sesame oil and a
sprinkle of spring onions.
*Boneless beef shank (牛腱肉) appears to be a Chinese cut of meat. When
cooked it balls up to resemble some sort of internal organ.
Other beef cuts with a bit of fat and plenty of connective
tissue (the sight of tendon is a good sign when it comes to
this dish), like rib meat, shank or chuck are fine too. Cut
into small chunks and cook for 2 hours. Most plain-flavoured Chinese
noodles are suitable, but thin, round noodles are most common
for this dish in Taiwan. The vegetables from the stock can
be eaten separately.
People tend to pigeonhole the wok as an instrument of stir frying. It seems to have been developed specifically for that use; that is the job it does to perfection. Yet this uniquely shaped cooking pot handles at least adequately: frying, deep frying, braising, stewing, boiling, smoking, steaming, and soup making … more