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Categories:
beef peanut onion ginger scallions garlic fresh red water soy sauce star anise cinnamon stick rice noodles mint sprigs
Viewed: 85 - Published at: 9 years agoIngredients
- 3 pounds meaty beef short ribs
- 3 pounds beef shank in 2 or 3 pieces
- 2 tablespoons peanut or vegetable oil, divided
- 1 large onion, sliced
- 2 (1-inch) pieces peeled ginger, smashed
- 1 bunch scallions, white parts smashed and greens chopped
- 3 garlic cloves, smashed
- 1 (4-inch-long) fresh red or green chile, stemmed and halved lengthwise
- 2 quart water
- 1/4 cup soy sauce
- 4 whole star anise
- 1 (4-inch) cinnamon stick
- 14 ounces dried flat Asian rice noodles
- Accompaniments: mint sprigs; thinly sliced seedless cucumber; Sriracha and hoisin sauces; lime wedges
Method
- Pat meat dry. Heat 1 tablespoon oil in an 8- to 10-quart heavy pot over medium-high heat until it shimmers, then brown meat in batches (do not crowd), about 5 minutes per batch. Transfer to a platter.
- Cook onion, ginger, white parts of scallions, garlic, and chile in remaining tablespoon oil in same pot over medium heat, stirring occasionally, until browned, about 12 minutes.
- Add water, soy sauce, star anise, cinnamon stick, and meat (with juices) and simmer, covered, until meat is tender but not falling apart, 2 to 21/2 hours.
- Transfer meat with tongs to a cutting board. Discard bones and membranes, then cut meat across the grain into 1/2-inch pieces.
- Strain broth through a sieve lined with a double layer of dampened paper towels set into a large saucepan. Discard solids. Skim off fat. Season broth with salt, then return meat to broth and reheat.
- Meanwhile, add noodles to a 4-quart pot of unsalted boiling water and let stand off heat, covered, until softened, 4 to 8 minutes. Drain and divide among large soup bowls. Add scallion greens and ladle in soup.
