MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Taiwanese Beef Noodle Soup
Categories: Beef, Pasta, Wine, Vegetables, Chilies
Yield: 5 servings

MMMMM----------------------BRAISING LIQUID---------------------------
2 c Chicken broth
1 c Shaoxing wine
3 tb Dark soy sauce or shoyu
3 tb Dark brown sugar
1 tb Doubanjiang
1/4 oz Env unflavored gelatin

MMMMM----------------------------BEEF---------------------------------
3 lb Meaty, bone-in, English-cut
- short ribs
Salt
1 tb Neutral oil

MMMMM-------------------------AROMATICS------------------------------
1 md Yellow onion; peeled, rough
- chopped
2 Roma tomatoes; rough chop'd
10 cl Garlic; unpeeled, smashed
- w/side of a knife
1 (2") piece ginger; unpeeled,
- sliced 1/4" thick
3 Scallions; trimmed, rough
- chopped
3 sm Hot dried chilies; split

MMMMM---------------------------SPICES--------------------------------
1 (3") cinnamon stick
2 Whole star anise pods
2 ts Whole fennel seeds
2 ts Whole coriander seeds (opt)
2 ts Sichuan peppercorns; (opt)
2 ts Black peppercorns (opt)
2 Dried bay leaves

MMMMM--------------------------TO SERVE-------------------------------
2 tb Black or balsamic vinegar
1 lb Baby bok choy; halved
1 lb Fresh Chinese egg noodles
1/4 c Chopped ya cai, zha cai,

MAKE THE BRAISING LIQUID: Combine chicken broth, wine, dark soy sauce,
sugar and doubanjiang in a medium bowl or large liquid measuring cup.
Sprinkle gelatin over the top and set aside.

SEAR THE BEEF: Season short ribs lightly with salt on all sides. Heat
oil in a large Dutch oven over high until shimmering. Working in
batches if necessary, add short ribs in a single layer and cook,
turning occasionally, until well browned on all sides, about 8
minutes, reducing heat if the oil smokes excessively. Transfer short
ribs to a large plate and set aside. (Do not wash out the pot.)

ADD THE AROMATICS: Add onion, tomatoes, garlic, ginger, scallions and
dried chiles to the pot, season lightly with salt, and cook, stirring
frequently, until the vegetables are starting to brown around the
edges and the tomatoes are breaking down, about 4 minutes. Reduce
heat if the bottom of the pot starts to blacken or smoke excessively.

BLOOM THE SPICES: Add cinnamon, star anise, fennel seeds, coriander
seeds, Sichuan peppercorns and black peppercorns, and cook, stirring
frequently, until aromatic, about 1 minute.

Stir the braising liquid to get the sugar off the bottom. (The
hydrated gelatin will have formed a raft that will break up a little
when you stir. ItgCOs OK if itgCOs not dissolved at this point.) Pour the
braising liquid into the pot, then scrape up any browned bits from
the bottom.

Return the short ribs to the pot and add enough water to barely cover
them (1 1/2 to 2 quarts). Add bay leaves, bring the liquid to a boil,
adjust heat to maintain a bare simmer, and cover the pot with a lid,
leaving it slightly cracked to allow steam to escape.

Cook until short rib shows very little resistance when poked with a
toothpick or skewer but isngCOt falling apart, 2 to 2 1/2 hours. Using a
spatula and tongs, carefully transfer the short ribs to a plate.
Strain the braising liquid through a fine-mesh strainer into a fresh
pot.

Pick any stray spices or aromatics off the short ribs and discard.
Return the short ribs to the braising liquid. For best results, allow
short ribs to cool in the liquid on the countertop, then refrigerate
overnight. Once liquid has chilled, using a ladle, skim and discard
most - but not all - of the fat from the surface.

To serve: If you have the right number of ribs for each guest, you can
reheat them on the bone. If not, gently separate the meat from the
bone (including the tendons) and break the meat into big chunks with
your fingers before reheating. Bring broth and short ribs to a
simmer. Add vinegar and season broth to taste with salt. Keep hot.

Meanwhile, bring a large pot of salted water to a boil. Add greens and
cook until tender-crisp, about 1 minute. Remove greens with a slotted
spoon or tongs and set aside. Return water to a boil and cook noodles
according to package instructions. Drain noodles and divide among four
serving bowls. Top with short ribs, divide the greens evenly among the
bowls, and ladle the broth over the top. Place a small pile of chopped
Chinese pickled vegetable or sauerkraut on top of each short rib,
sprinkle with chopped cilantro, and serve.

By: J. Kenji L+|pez-Alt

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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