Taiwanese Cookbook: Food from The Streets of Taiwan by Carla Hale

Author:Carla Hale [Hale, Carla]
Language: eng
Format: epub
Published: 2018-06-04T05:00:00+00:00

Ingredients for the seasonings:

3 Tbsp. of Chinese bean paste

2 Tbsp. of Taiwan barbecue sauce

2 Tbsp. of tomato paste

1 cup of Chinese rice wine

Ingredients for the garnish:

2 stalks of green onions, chopped

2 cups of Asian mustard greens, chopped roughly

Directions:

In a large pot set over medium to high heat, add in the beef shank pieces. Cook for 8 to 10 minutes or until browned. Then remove and set the beef shanks aside.

In the same pot, add in the onions and in a tablespoon or two of the vegetable oil. Cook for 5 minutes until browned.

Add in the star anise, green onions, ginger and bay leaves. Cook for an additional 5 minutes or until aromatic.

Add in all of the ingredients for the seasonings. Stir well to evenly mix. Cook for 2 minutes.

Add the cooked beef shanks back into the pot along with the water, low sodium beef brother and rice vinegar. Stir well to mix. Lower the heat to low and cook for 1 ½ to 2 hours or until the beef shanks are soft.

Transfer the beef shanks onto a plate. Strain the broth through a fine sieve into a bowl. Toss out the solids.

Cook the Asian noodles until soft.

In serving bowls, add in the Asian noodles. Top off with the cooked beef shanks and pour the strained broth over the top. Serve immediately.

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