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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Beef shank works beautifully for slow-cooked soups, breaking down during long simmering to render the aromatic broth superbeefy. Ingredients:
3 quarts water |
2 pounds (2-inch-thick) bone-in beef shanks |
2 teaspoons peanut oil or canola oil |
1 cup chopped white onion |
2 teaspoons minced peeled fresh ginger |
2 garlic cloves, chopped |
6 cups water |
1 tablespoon chile garlic sauce |
1 1/2 teaspoons black bean garlic sauce (such as lee kum kee) |
1 teaspoon sichuan peppercorns |
3 star anise |
1 cup sliced green onions, divided |
1 tablespoon brown sugar |
2 tablespoons lower-sodium soy sauce |
2 plum tomatoes, chopped |
2 baby bok choy, cut in half lengthwise |
1/2 pound fresh chinese-style wheat noodles |
1/4 cup chopped fresh cilantro |
Directions:
1. Bring 3 quarts water to a boil in a large Dutch oven. Add beef shanks; boil until surface of meat is no longer red (about 6 minutes). Drain shanks; cool slightly. Remove meat from bones; reserve bones. Cut meat into cubes.
2. Rinse pan; wipe clean with paper towels. Heat pan over high heat. Add oil; swirl to coat. Add white onion, ginger, and garlic; stir-fry 4 minutes or until browned. Stir in 6 cups water, chile garlic sauce, and black bean sauce. Place peppercorns and star anise on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag, 1/2 cup green onions, sugar, and soy sauce to pan. Return meat and bones to pan. Bring to a simmer. Partially cover, and simmer gently for 2 hours or until meat is tender. Uncover and simmer 1 hour or until reduced to about 5 cups. Cool to room temperature; cover and chill overnight.
3. Skim fat from soup; discard fat. Discard bones and cheesecloth bag. Bring soup to a simmer. Add tomatoes and bok choy; cook 5 minutes or until bok choy is tender.
4. Cook noodles according to package directions. Place about 1/2 cup noodles in each of 4 bowls. Ladle 1 cup soup into each bowl, dividing bok choy evenly. Sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.
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