Name: Beef Brisket Noodle Soup
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: Serves 6
Ingredients: 2 lbs beef brisket, cut into 2-inch cubes; 2 tablespoons vegetable oil; 6 cloves garlic, smashed; 2 inches fresh ginger, sliced; 3 star anise pods; 2 cinnamon sticks; 1/4 cup Shaoxing wine or dry sherry; 1/3 cup soy sauce; 2 tablespoons tomato paste; 2 tablespoons bean paste or doubanjiang; 8 cups beef broth; 1 lb wheat noodles (fresh or dried); 4 cups baby bok choy, roughly chopped; 1/2 cup cilantro leaves, for garnish; 4 scallions, thinly sliced, for garnish

Instructions

Prepare the beef

Bring a large pot of water to boil. Add the beef brisket cubes and boil for 5 minutes. Drain and rinse the beef under cold water to remove any impurities. This will give you a clearer broth.
Sear the meat

Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches if necessary, sear the beef cubes on all sides until browned, about 2-3 minutes per side. Transfer to a plate.
Create the aromatic base

In the same pot, reduce heat to medium and add garlic, ginger, star anise, and cinnamon sticks. Stir for 30 seconds until fragrant. Add Shaoxing wine and scrape up any browned bits from the bottom of the pot.
Simmer the broth

Return beef to the pot. Add soy sauce, tomato paste, bean paste, and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, or until beef is very tender and easily pulls apart with a fork.
Prepare the noodles

About 15 minutes before serving, cook the noodles according to package instructions. Drain and divide among serving bowls.
Cook the vegetables

Add the baby bok choy to the broth and simmer for 2-3 minutes until just tender but still bright green.
Assemble and serve

Ladle the hot broth with beef and bok choy over the noodles. Garnish each bowl with cilantro leaves and sliced scallions. Serve immediately while hot.

Beef Brisket Noodle Soup

Ingredients

Instructions

Nutritional Information