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Beef Noodle SoupSoups and Congees
Beef Noodle Soup |
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Ingredients:
2 pounds beef brisket, cut in one-inch cubes
10 to 12 cups chicken stock
3 Tablespoons Chinese rice wine
2 Tablespoons dark soy sauce
1 Tablespoon thin soy sauce
1 Tablespoon granulated sugar
3 whole star anise
½ teaspoon ground black peppercorns
½ teaspoon coarse salt
3 ounces mung bean noodles, soaked until soft, then cut into two-inch pieces
½ pound spinach leaves, rinsed, its stems minced
3 scallions, coarsely chopped
Preparation:
1. Blanch the beef cubes for five minutes in
the chicken stock in a large pot. Remove
the meat and strain the liquid discarding
fat and scum, then returning the beef and
the strained liquid to the pot.
2. Add the rice wine, both soy sauces, the
sugar, star anise, peppercorns, and salt
to the pot, cover it, and simmer for an
hour or two until the meat is as tender as
desired, then discard the star anise.
3. While this cooks, soak the mung bean
noodles until soft, then drain them, and
when the beef is done, add them, skim
again if needed, and add them to the pot
and add the minced spinach stems. And
simmer uncovered for ten minutes.
4. Now, add the spinach leaves and the
chopped scallions, and simmer two
minutes more, then ladle into a large
soup tureen or individual soup bowls, and
serve.
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