Niu Rou Mian (with Bone Broth)
Chinese/Taiwanese beef noodle soup built on a long-simmered bone broth. (Country: China — the dish is Chinese, though it appears in the book's Chinese section.)
Ingredients
| — | beef leg (femur) bones |
| — | onion |
| — | mushrooms |
| — | garlic |
| — | leek |
| — | ginger |
| — | sour apples |
| — | carrots |
| — | sugar cane |
| — | Sichuan spice mix |
| — | star anise |
| — | Sichuan peppercorns |
| — | rice wine |
| — | soy sauce |
| — | boneless ribeye |
| — | noodles |
Instructions
- First roast the beef leg (femur) bones at high temperature for a few minutes.
- Then simmer the bones for 8 hours with plenty of vegetables (onion and mushrooms, garlic, leek and ginger sautéed in a pan) together with sour apples, carrots and sugar cane. Season the broth with a Sichuan spice mix with star anise and Sichuan peppercorns.
- Meanwhile, in a separate pot cook rice wine, garlic, ginger and soy sauce, and simmer the meat for the dish in it for about an hour (boneless ribeye).
- Finally slice the meat and let it steep in the bone broth. Add noodles and serve.