Nails n Wax

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Cosy, quick, and full of flavour - Beef Noodle Soup 🍜 Recipe & Method: Beef Base: 600g Beef Brisket 1 tbsp vegetable oil 2-inch piece of fresh ginger, sliced 5 green onions 4 garlic cloves, smashed 1 star anise 1 tsp peppercorns 1 cinnamon stick 1 tomato, quartered 1 tbsp rice wine 2 tbsp light soy sauce 2 tbsp dark soy sauce 1 tbsp granulated sugar 1 tbsp doubanjiang (fermented chili bean paste) 4 cups beef stock Salt, to taste To serve: 300g wheat noodles (dry weight) 2 bunches Bok choy Fresh coriander, sliced green onion, and chili oil (optional) Cut the beef brisket into large chunks Roughly slice the ginger, chop the green onions, onions and tomato into large pieces. Boil the beef in boiling water for 1 minute, then rinse under cold water to remove any impurities. Set aside Add oil to a wok and add in the aromatics (onion, green onions, ginger, garlic) - cook until fragrant and lightly golden. Add the rice wine vinegar and stir. Stir in soy sauces, rice wine, sugar, and doubanjiang. Add tomato, star anise, cinnamon stick, peppercorns and sugar and cook for 2–3 minutes. Add stock. Return beef to the pot, bring to the boil, then reduce heat and simmer gently for 90 minutes, or until beef is tender. Season to taste with salt or additional soy sauce. Prepare noodles as per instructions. Add the greens into the noodle water to cook for the last 90 seconds. Take out the beef chunks from the broth and drain, retaining the beef broth and discarding the aromatics. To serve: Divide noodles between bowls, ladle over broth, add the sliced beef and top with greens and garnishes.

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