Niu Rou Mian(紅燒牛肉麵)
Taiwanese Beef Noodle Soup
紅燒牛肉麵，常被譽為台灣的非官方國菜，是一種令人深感溫暖且風味濃郁的牛肉湯麵。它以慢燉的牛肉（通常是牛腱）搭配濃郁芳香的湯頭，佐以紮實的麵條和燙過的蔬菜為特色。其起源可追溯至中國大陸，但台灣的廚師們已將其昇華為獨特的烹飪標誌，以其複雜的風味和令人滿足的口感而聞名。
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🧂 食材
- 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
👨🍳 步驟
- 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
💡 專業提示
- ✓為了使湯頭更加濃郁，可以考慮同時使用牛腱和牛筋。如果沒有牛筋，可以用更多的牛腱或牛肩肉代替。
- ✓豆瓣醬的品質至關重要；尋找郫縣豆瓣醬以獲得正宗風味。如果非常鹹，事先沖洗並瀝乾可以幫助減鹹。
- ✓不要著急燉煮過程；慢燉是使牛肉軟嫩並發展出深邃、複雜湯頭的關鍵。
- ✓燉煮過程中要定期撇去湯頭的浮沫，以確保湯頭的風味和外觀更加清澈。
- ✓根據個人對辣度和鹹度的偏好調整豆瓣醬和醬油的用量。
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- 若想湯頭更辣，可在盛盤時加入額外的乾紅辣椒或淋上少許辣椒油。
- 可搭配酸菜一同食用，以獲得酸辣的對比風味。
- 「清燉」版本則省略豆瓣醬，著重於清澈、芳香的牛肉高湯，通常強調薑和蔥的風味。