10 cups water
1 cup soy sauce
1/2 cup Chinese rice wine
1/4 cup balsamic vinegar
1 tablespoon brown sugar
2 2-cm cubes fresh ginger, cut into thin slices
5 garlic cloves
3-4 whole star anise pieces
1 kilo beef, cut into chunks
2 onions, cut into small chunks or thin slices
4-5 carrots, chopped
2-4 portions of egg noodles
1 chili pepper, sliced (optional)
5 stalks of green onions, chopped
10 fresh cilantro stalks, chopped
Chop up all the vegetables (except the green onions and cilantro) and beef.
Sear the beef chunks in hot cooking oil for about 1 minute. Combine the beef (and residual meat juice) with water, soy sauce, rice wine, vinegar, brown sugar, ginger, garlic, star anise, onions, carrots, and chili in a large pot.
Let simmer on very low heat for at least 4 hours. For best results, cook in a crock pot overnight (about 8 hours). Beef should be very tender. Salt to taste.
In a separate pot, cook the noodles.
Chop up the green onions and cilantro.
Drain the noodles. Serve by pouring beef soup over the noodles and removing the ginger and star anise pieces. Sprinkle the green onions and cilantro on top.
Version 1.0 — pre-Andrew version, made in my first year in Israel
Version 2.0 — you can see the large ginger slices (which are not for eating, unless you’re a hardcore Asian, which we are not although Andrew does come close)
Version 2.1 — with hand-cut noodles, but that’s for another post
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