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Taiwanese Beef Noodle 台灣紅燒牛肉麵

Updated: Jan 8, 2021

*Recipe link for Chinese Handmade Noodle 手工刀切麵 食譜連結

(▼中文版食譜在英文版下面▼)


INGREDIENTS :


Beef Stock


3 TB / 45 ml black sesame oil 3 stems spring onions 3 tablets / 20 g thick slides of ginger 1 whole garlic (with skin) 2 red chili ¾ cups rock sugar (crash into small pieces) 2 TB / 30 ml tomato paste 300 ml tomato sauce 125 ml five spices chili bean paste 30 ml chili bean paste ¼ ts five spices powder 2 TB / 30 ml Chinese rice wine 300 g carrots 300 g Chinese radish 7 liters water 2 kg bovine spine bone 2 beef shank ( 600 g each )

Seasoning :

2 TB / 30 ml light soy sauce 2 TB / 30 ml dark soy sauce 2 ts / 10 g chicken powder 1 ½ ts / 8g salt 2 TB / 30 ml Chinese rice wine 2 TB / 30 g sugar 5 whole white pepper, crushed

Chinese Braised Food Seasoning Packet :

15 ml sand ginger 15 g fennel seeds

15 g star anise 15 g cinnamon 15 g nutmeg

1 piece dried mandarin peel



INSTRUCTIONS :


1. Blanch the bovine spine and shank with boiling water for 5 minutes. After blanching, rinse under running water, then drip dry.


2. Preheat the oven into 220 ℃. Place the bovine spine onto a baking tray and bake it until golden brown.

3. Smash the ginger and scallion with a chopping knife, and crash the rock sugar became pellets. Heat up a wok with low heat, then add 3 tablespoons sesame oil and cook until slightly warm. Add scallion, ginger, garlic, chili and stir fry until fragrant over slow heat.

4. Add rock sugar and stir fry until fully melted. Adjust to medium high heat, cook until the sugar bubbles.

5. Add 2.5 liters water and all the beef stock ingredients into the pot, switch to high heat and bring to boil.

6. Add chili bean paste, five spices bean paste and five spices powder, stir well. Add carrot, radish, tomato paste, tomato sauce and rice wine,stir until all come to a paste.

7. Transfer all the above into a big stock pot with 4.5 liters of water. Add the bovine spine, calves and the Chinese Braised Food Seasoning Packet.

8. Bring all the ingredients to boil for half an hour. Then adjust to low heat and cook for another 1 ½ hours. Cook until tender.

9. Remove the Chinese Braised Food Seasoning Packet. Continue to cook the beef stock for another 1 ½ ~ 2 hours with low heat. Switch off the heat and let the soup aside until cold.

10. Discard the broth from the soup. Add in the seasonings and bring to boil again.

SERVING :

1. Cook the noodles in boiling water until al dente . Rinse under cold water and set aside.

2. Before serving, add the noodles into hot water for a while. Drain and place the noodle into the bowl.

3. Slice the shank , carrot and radish and place onto the noodles.

4. Add hot soup onto the noodles until just covered. Served with Taiwanese sauerkraut and spring onion. It is best to use the finest sauerkraut. The crispy texture would enhance the entire taste of the beef noodles.



台灣紅燒牛肉麵


材料


紅燒湯料 :

3湯匙 / 45 毫升 黑麻油

3條 蔥

3片/ 20克 厚薑片

1個 蒜 (要連皮)

2隻 指天椒

¾杯 冰糖 (搗碎成小粒)

2湯匙/ 30毫升 茄膏

300毫升 茄汁

125毫升 五香豆瓣醬

30毫升 辣椒豆瓣醬

¼茶匙 五香粉

2湯匙 / 30毫升 中國米酒

300克 紅蘿蔔

300克 白蘿蔔

7 公升 水

2公斤 牛脊骨

2條 牛腱 ,每條約 600克

調味料 :

2湯匙 / 30毫升 生抽

2湯匙 / 30毫升 老抽

2茶匙 / 10克 雞粉

1 ½ 茶匙 / 8克 鹽

2湯匙 / 30毫升 米酒

2湯匙 / 30克 糖

5克 白胡椒原粒, 拍碎

滷包材料:

15克 沙薑

15克 茴香

15 克 八角

15 克 桂皮

15 克 肉豆蔻

1片 陳皮



做法 :

1. 將牛脊骨和牛腱放在滾水中煲5分鐘, 氽水後, 放在水龍頭下以冷開水沖洗, 然後瀝乾。