It seems the rain is the motivation I need to cook and once again it is pouring outside today. It is my day off and I have spent the morning with my daughters even though it was not under the most desirable circumstances. My eldest chickadee had dental surgery this morning, and her sister was the designated driver and I just tagged along. When your children are grown up and have their own lives, you do try to find opportunities to spend as much time as possible even though it was a trip to the dentist.
As I was sitting there waiting for her, what came to my mind was “braised beef noodles”, it is a popular dish in Taiwanese restaurant, and it has been a while since I have one. And right in the waiting room of the dentist I got my craving for a steamy bowl of fragrant beef noodle.
This dish takes a bit of time to cook, and it is best served a day after. So after the trip to the dentist I went home and started cooking. Sadly I have to wait for another day before I can consume it, but cooking on a rainy day is kind of therapeutic for the soul.
1 pound of boneless beef short ribs
1 pound beef bones ( or ox tail)
3 carrots peeled and chopped
2 tomatoes peeled and quartered
4 ginger slices
4-5 cloves of garlic
3 green onions cut half inch long
2 star anise
1 Tbsp of Szechuan Peppercorn
1 dried orange peel
2 Tbsp of chili bean paste
3 Tbsp of rice wine
4 Tbsp of soya sauce
1/2 tbsp of rock sugar
-Wash beef bones, put them in boiling water for 5 minutes. Discard water, rinse bones with cold water.
– Fill pot with cold water enough to cover the beef bones. Turn heat on, when water starts to boil, then turn heat down to a simmer. Cook for about an hour.
– Wash beef, and put in boiling water to cook for about 5 minutes, discard water and wash beef in cold water. Put beef in cold water in a pot and boil, then turn heat to low and simmer until beef is tender enough to have a chopstick go through the meat.
-Remove beef from heat, put the water aside. Once beef is cool enough, slice and cut it to desired size.
-Remove beef bones from soup, add water from above step to soup.
-Stir fry beef chunks with chili bean paste, add to the soup.
-Stir fry ginger slices, garlic, green onion until fragrant, and add to soup.
– Gather all the spices and put them in a small piece of cheese cloth. Tie and secure the spice bag, and add to soup.
– Put the remaining ingredients in the soup, and set it on high until it boils. Turn heat down and simmer for about 40 minutes.
-Let beef sit in sauce over night. Taste better the next day.
-When ready to serve, heat beef and soup, and add to cook noodles.