Braised Beef Shank
1 or 2 boneless beef shanks, about 1 1/2 or 2 pounds each (you can find these in most Asian grocery stories in town)
1/2 cup soy sauce
1/2 cup rice wine (such as shao xing, but sake also works)
2 cups water
Two whole green onions, ends trimmed
3 to 4 slices ginger
8-10 Sichuan peppercorns
1 anise seed
Braised Beef Shank Directions
Wash beef shanks and trim excess fat if necessary. Place in large pot with rest of ingredients.
Bring to boil. Cover tightly, turn heat to low and simmer for approximately two hours. Flip both shanks (add additional water if liquid is low), cover again and continue to cook for another two hours.
Get shanks cook so they are easy to cut by cooling them in the refrigerator. Reserve any of the liquid left from braising for the broth.
When full soup is prepared you will cut the beef crosswise into thin slices.
Noodle Soup Ingredients
Chinese noodles (you can find fresh noodles in any of the Asian grocery stores around town in the refrigerated section, but you can also used dried wheat or rice noodles)
Salt and pepper
Greens (e.g. spinach, napa cabbage, bok choy)
Slivered scallions or chives
Noodle Soup Directions
In a soup pot, combine one can of broth, two cans of water and reserved sauce from the beef shank to desired taste (I like a beefy broth, so I usually add most of what’s left over). Bring to a boil and adjust flavorings (salt, pepper, additional reserved sauce or a touch of soy sauce) as necessary. Set aside.
Bring a large pot of water to boil. Add greens to blanch for a few seconds, remove and set aside. Cook noodles as directed (do not overcook) and drain.
Divide noodles into large bowls. Add a few greens and a generous serving of beef shank slices. Ladle in soup broth. Top with green onion slivers and serve steaming hot.
Makes enough broth for two big servings.
You can freeze any left over beef shank for later hankerings of this soup.
Recipe Source: http://chinesegrandma.com/recipes/chinese-beef-noodle-soup/
Download recipe as PDF: Chinese Beef Soup Recipe