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Niu Rou Mian
Taiwanese Beef Noodle Soup
A beloved Taiwanese national dish featuring tender, slow-braised beef and tendon in a rich, aromatic, and slightly spicy broth, served with thick wheat noodles and blanched greens. This recipe focuses on developing deep flavor through slow simmering.
🧂 Ingredienser
- 800 g Beef shank
- 200 g Beef tendon
- 3 tbsp Doubanjiang (spicy broad bean paste)(Look for Pixian doubanjiang for authentic flavor. Rinse and drain if very salty.)
- 2 tbsp Rock sugar(Or granulated sugar. Helps balance the spice and saltiness.)
- 80 ml Soy sauce(Use a good quality dark soy sauce for color and depth.)
- 3 whole pods Star anise
- 1 thumb-sized piece Ginger
- 4 cloves Garlic
- 2 liters Water(Or enough to generously cover the beef.)
- 600 g Thick wheat noodles(Fresh or dried. Choose noodles that hold up well in soup.)
- 4 heads Bok choy
- 2 stalks Scallions
- small bunch Cilantro
👨🍳 Fremgangsmåde
- 1
Prepare the Beef: Place the beef shank and tendon pieces in a large pot. Cover with cold water and bring to a rolling boil over high heat. Boil vigorously for 5 minutes to blanch the meat, which helps remove impurities and scum. Drain the beef and rinse thoroughly under cold running water. Clean the pot.
⏱️ 10 minutes - 2
Sauté Aromatics and Doubanjiang: Heat a tablespoon of neutral oil in the cleaned pot over medium heat. Add the doubanjiang and stir-fry for 1-2 minutes until fragrant and the oil turns reddish. Be careful not to burn it. Add the rock sugar and stir until melted and slightly caramelized.
⏱️ 5 minutes - 3
Braise the Beef: Add the blanched beef and tendon back to the pot. Pour in the soy sauce, add the star anise, sliced ginger, and smashed garlic cloves. Pour in the 2 liters of water (or enough to cover the meat by at least 2 inches). Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer gently.
⏱️ 3 hours - 3 hours 30 minutes - 4
Simmer and Tenderize: Let the beef and tendon simmer for at least 3 to 3.5 hours, or until the beef is fork-tender and the tendon is gelatinous and soft. Skim off any foam or excess fat that rises to the surface during simmering. The broth should reduce and become deeply flavorful. Taste and adjust seasoning with more soy sauce or a pinch of salt if needed.
⏱️ 3 hours - 3 hours 30 minutes - 5
Prepare Noodles and Greens: About 15 minutes before serving, bring a separate large pot of water to a boil. Cook the thick wheat noodles according to package directions until al dente. While the noodles cook, bring a small pot of water to a boil or use a steamer. Blanch the bok choy halves/quarters for 1-2 minutes until bright green and slightly tender. Drain well.
⏱️ 15 minutes - 6
Assemble the Soup: Remove the beef and tendon from the broth. Slice the beef shank thinly against the grain. Strain the broth through a fine-mesh sieve into a clean pot or serving tureen, discarding the solids (ginger, garlic, star anise). Reheat the broth if necessary.
⏱️ 5 minutes - 7
Serve: Divide the cooked noodles among large soup bowls. Arrange slices of braised beef and pieces of tendon over the noodles. Ladle the hot, rich broth generously over the beef and noodles. Place the blanched bok choy on the side. Garnish with chopped scallions and cilantro (if using).
⏱️ 5 minutes
💡 Professionelle Tips
- ✓For the richest flavor, use a combination of beef shank (for meat) and beef tendon (for gelatinous texture). If tendon is unavailable, use more shank or beef chuck.
- ✓The quality of doubanjiang significantly impacts the final flavor. Pixian doubanjiang is highly recommended.
- ✓Don't rush the simmering process; slow cooking is key to tenderizing the beef and developing the deep, complex broth.
- ✓Skim the broth periodically during simmering to ensure a cleaner flavor and appearance.
- ✓Adjust the amount of doubanjiang and soy sauce to your preferred spice and salt level.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- For a spicier version, add dried chilies or chili oil to the broth during simmering.
- Serve with pickled mustard greens (suan cai) on the side for a tangy contrast.
- A 'clear broth' version omits the doubanjiang and focuses on a cleaner, aromatic beef stock.