(Serves 15 – 20)
- Soup Base
- 4 ¼ lbs Beef Shank
- 1 lb Beef Tendon
- 1 Medium Daikon (peeled)
- 2 cups Pickled Mustard Green, medium diced
- 2 pcs Ginger Washed with Skin on
- 2 – 3 pcs cinnamon broken into thirds
- 1 tbsp Sichuan peppercorns 2-3 pcs Whole Star Anise
- 3 tbs (heaping) Sweet Flour Sauce aka Sweet Bean Paste
- 3 tbsp (heaping) Spicy Bean Paste
- 4 tbsp Ketchup
- 2 cups Tomatoes (finely diced)
- 1 ½ cups Soya Sauce
- ⅛ cup Shaoxing wine
- 6 ½ cups Water
- 1 tbsp Vegetable Oil
- Baby Bok Choy (usually 1/2 to 1 stalk per person)
- Chinese wheat noodles – See Recipe Chopped green scallions
- Chopped cilantro (optional)
- 1 tbsp chicken bouillon Water for boiling noodles
- Chop daikon into large 2-3″ chunks.
- Cut ginger into 5-7 slices.
- Roughly cut the beef shank into large 2-3″ chunks, varying the angle of the cuts so you end up with different shapes and sizes for a more interesting “mouth feel.” Wash tendon and cut into 1-2″ pieces.
Generally, you want to have the beef shank cut larger than the tendon as the tendon takes longer to soften.
- Heat 1 tbsp of oil on high heat and once the oil is hot, stir fry the chopped pickled mustard greens for about 30 seconds until heated through and fragrant. Remove and let cool. Keep the burner on for next couple steps.
- In the same wok, add 4 TB of oil and while the oil is still cold, add the star anise, cinnamon, and Sichuan peppercorns and stir fry until fragrant (about 30 seconds).
Remove spices and set aside to cool before putting into spice bag.
- In the hot wok with the leftover oil from frying the spices, add the ginger and stir fry it for 30 seconds or until fragrant. Add the beef shank and tendon to the wok and brown for about 3 minutes, stirring occasionally.
- Add the tomatoes, sweet flour sauce, spicy bean paste, and ketchup to the wok. Cook for another few minutes before removing it to your pot.
- Pour the soy sauce and Shaoxing wine over the meat in the pot.
Stick the spice bag into the middle of the meat pile so it doesn’t float to the top.
- Add water to just cover the meat. Add the Damion on top.
- Cover pot and cook for 25-35 minutes or till tender. While the meat is cooking, wash and prep the bok choy, green onions, and cilantro.
- When the meat is almost done, start bringing a large pot of water to boil, and add the chicken bouillon to it. Once it is boiling, blanch the bok choy for about a minute, then remove and set aside.
- When the meat is done, carefully release the steam and remove cover. Discard the spice bag.
- Bring a pot of salted water to a boil and cook noodles
- Divide noodles among large bowls and ladle in beef broth and noodle water into each bowl in a 1 to 2 ratio (or to your preference). Add meat and bok choy, garnish with cilantro, green onions, and the pickled mustard greens.
- You can also scoop up the beef and Damion directly and serve it as a main dish with steamed rice (minus the broth, which is quite concentrated and salty by itself).
This recipe makes a huge batch of concentrated broth and stewed beef. You can divide the remaining concentrated broth and meat into smaller batches once they have cooled and freeze it.
- 300 g All Purpose flour
- 135 g water
- 1 tsp salt
- Dissolve salt in water.
- Mix water with flour and knead until comes together.
- Cover and rest for 1 hour.
- Knead again and rest another 30-45 mins.
- Roll out to desired thickness (generally between ⅛ – ¼ inch) and cut to desired width.
- Dust with corn or potato starch to prevent the noodles from sticking together. Reserve in a container until ready to cook.