Taiwanese Beef Noodle Soup

Prep 45m Cook 7h 10m Total 7h 55m hard

taiwanesebeefnoodlebraisemake-ahead

Method

1
Put the whole cab heel pieces in a pot with just enough cold water to cover by 1 inch (2.5 cm). Add the salt, and the ginger slices and scallion whites if you're doing an aromatic blanch.
Uses: cab heel, salt, ginger, scallion whites
2
Heat on medium induction power until the water reaches 60°C and starts to turn cloudy. 4–5m
Target: water 60°C 140°F
3
Keep heating to 82°C. Gray scum forms actively — cab heel releases more impurities than regular shank. 3–4m
Target: water 82°C 180°F
4
Bring to a gentle boil and hold it at power 7/10: steady bubbles, not violent churning. 4m
Target: water 100°C 212°F

Note: exactly 4 minutes — the extra minute is for the thicker cut
5
Drain and discard all the blanching liquid. Rinse the beef under cold water, gently scrubbing away any clinging scum — be thorough, cab heel carries more surface impurities. Set aside.
6
Make the spice sachet: wrap all the spices in cheesecloth and tie with kitchen twine. Set aside.
Uses: star anise, cinnamon sticks, Sichuan peppercorns, fennel seeds, black peppercorns, bay leaves, dried shiitake mushrooms
7
Bloom the gelatin in the cold water. Set aside.
Uses: unflavored gelatin, cold water
8
Heat the wok or heavy pot at power 7/10. Add the oil and bring it to 150–160°C.
Uses: neutral oil

Target: oil 155°C 311°F
9
Fry the aromatics in turn: the ginger until its edges curl and turn golden, then the garlic until fragrant and golden at the edges, then the scallion whites and shallots until softened and fragrant. The oil should settle around 150°C.
Stages: ginger 1m → garlic 45s → shallots and scallions 3m

Uses: fresh ginger, garlic, scallions, shallots

Target: oil 150°C 302°F
10
Push the aromatics to the sides and drop to power 4/10. Add the doubanjiang to the center, pressing and chopping it with the spatula until it darkens a shade; then stir in the spicy soybean paste; then the regular soybean paste. The mixture should be glossy dark red-brown and smell sweet-savory.
Stages: doubanjiang 45s → spicy paste 30s → soybean paste 30s

Uses: Pixian doubanjiang, spicy soybean paste, soybean paste
11
Raise to power 6/10. Add the rice wine all at once — it will bubble violently. Cook until the alcohol smell dissipates. 1m 30s
Uses: Shaoxing wine
12
Add both soy sauces. Cook, stirring constantly, until slightly reduced and glossy enough to coat a spoon. 3–4m
Uses: dark soy sauce, light soy sauce
13
Return the blanched beef to the pot. Add the water, chicken stock, bloomed gelatin, beef base and MSG. The liquid should cover the beef by 1 inch (2.5 cm).
Uses: cab heel, water, chicken stock, beef bouillon base, MSG
14
Add the spice sachet, tomatoes, carrots, apple, rock sugar and onions.
Uses: tomatoes, carrots, Fuji apple, rock sugar, yellow onions
15
Bring to 85°C over medium-high heat, then drop to about power 3–4/10 to hold it at 82–85°C.
Target: braise 85°C 185°F, min 82°C 180°F
16
Simmer gently, skimming the foam occasionally; the liquid should barely bubble. Cab heel releases more collagen, so expect more foam at first. 2h 30m
Target: braise 85°C 185°F
17
Add the daikon, and the chicken wings if using. Keep simmering. 1h
Uses: daikon radish, chicken wings
18
Test the beef: a chopstick should go in with slight resistance. Cab heel should feel tender but still hold together — slightly firmer than regular shank.
19
Turn off the heat. Let it cool to room temperature, then refrigerate overnight without removing anything. 2h
20
Lift off the solidified fat layer — the red oil — and save it in a small bowl.
21
Warm the pot gently over low heat, just until the beef lifts out easily.
Target: liquid 50°C 122°F
22
Move the beef to a cutting board. Remove and discard the spice sachet, the chicken wings, and any vegetables you don't want to serve.
23
Strain the braising liquid through a fine-mesh strainer into a clean pot. Expect about 9–11 cups (2.1–2.6 L).
24
Bring to a rolling boil over high heat and reduce by 15–20%, to about 7½–9 cups (1.8–2.1 L). It should taste rich and savory-sweet. 8–10m
25
Slice the beef against the grain, ½ inch (1.25 cm) thick. The heel muscle has a distinct grain — look for it carefully; the slices should show marbling and lines of converted collagen. Cover and keep warm.
Uses: cab heel
26
Blanch the bok choy in boiling water. Set aside. 1m
Uses: baby bok choy
27
Heat the oil over medium heat. Add the garlic and chilies, then the mustard greens and sugar. Set aside.
Stages: garlic and chilies 30s → mustard greens 2m

Uses: neutral oil, garlic, Thai chilies, pickled mustard greens, sugar
28
Bring a large pot of unsalted water to a boil for the noodles.
29
Into each bowl put 1 tsp light soy sauce, ½ tsp black vinegar, 1 tsp sesame oil and ¼ tsp white pepper.
Uses: light soy sauce, black vinegar, sesame oil, white pepper
30
Cook 140 g noodles per bowl according to the package, usually 2–3 minutes. Rinse under cold water for 3 seconds, then dip back into the boiling water for 5 seconds. 2–3m
Uses: fresh alkaline wheat noodles
31
Drain the noodles into the bowls. Ladle 1¼ cups (300 ml) hot broth over each.
32
Top each bowl with 4–5 slices of beef, 2 bok choy and 2 tbsp mustard greens.
33
Scatter over the scallion greens and sliced scallions, and drizzle generously with the reserved red oil. Serve immediately, with cilantro and chili oil to add at the table.
Uses: scallions, scallions, fresh cilantro, chili oil

紅燒牛肉麵 — red-braised beef noodle soup, built for cab heel (heel muscle). Braise on day 1, chill overnight, then defat, reduce and serve on day 2.

Cab heel. It is prized for its collagen: expect a silkier broth, more gelatin, and meat with more bite than regular shank — that bite is desirable. It releases more impurities in the blanch, so clean it thoroughly; its grain is more pronounced, so find it before slicing; and it needs the full 3.5-hour braise — don't rush it.

Red oil. The fat cap you lift off on day 2 is the red oil for the bowls. Cab heel makes an exceptional one — save every drop.

Rock sugar. 4½ tbsp granulated sugar stands in for 75 g rock sugar.

Yield and storage. About 6 bowls at 300 ml of broth each. The concentrated broth freezes exceptionally well — portion it into containers for future meals. Cab heel reheats better than regular shank thanks to its gelatin.