Red-Braised Beef Noodle Soup

Let's Cook

1. Step 1.

   If using boneless beef shin shank, trim off any membrane and fat with a sharp boning knife. Cut the shank crosswise into 3 to 4 sections. In a stockpot or Dutch oven, add the meat and 6 cups of water. Bring to a boil over high heat, then reduce heat to medium and simmer for 5 minutes, or until scum floats to the top. Remove pot from heat, transfer beef to a large bowl, and discard the liquid. Rinse and dry the pot, and return it to the stove.

2. Step 2.

   Cut the beef into chunks roughly 2 inches across. If using bone-in shank, cut 2-inch chunks from around the bone, reserving the bone for the broth. Set aside.

3. Step 3.

   Return the pot to the stove over high heat. Add 2 tablespoons vegetable oil, the green onion segments, smashed garlic cloves, and ginger slices. Fry the aromatics, stirring well, for about 30 seconds. Add the beef chunks and stir to combine. Add ½ cup Shaoxing wine, ½ cup soy sauce, 3 tablespoons bean sauce, 1 tablespoon rock sugar, ½ teaspoon Sichuan peppercorns, 2 dried red chili peppers, and 1 star anise. Stir to combine and let the liquid come to a slow boil. If using bone-in shank, add the reserved bones. Pour in 12 cups of water and bring to a boil. Reduce heat to low and simmer for 1 hour, occasionally skimming off any scum from the surface.

4. Step 4.

   After 1 hour, add the remaining 2 cups of water and continue to simmer for 30 to 40 minutes, or until the largest chunks of beef are tender to the bite. Skim off any remaining scum or pools of oil. Taste the broth and add kosher salt if needed. Remove the pot from the heat.

5. Step 5.

   If you prefer a clear broth without spice bits, use a slotted spoon or tongs to remove the beef from the broth and set aside. Carefully pour the broth through a fine-mesh sieve into a large heatproof bowl or container. You should have about 8 to 10 cups of broth. Return the beef to the pot and pour the strained broth back in. Keep the broth warm over low heat while you prepare the noodles.

6. Step 6.

   While the broth simmers, bring a second pot of water to a boil over high heat. Cook the hand-cut noodles according to the recipe, or cook 1 pound of Chinese noodles according to package instructions. About 10 minutes before serving, add the bok choy leaves to the broth.

7. Step 7.

   Drain the noodles and distribute them evenly among four bowls, leaving about 1 inch of headspace from the rim. Add 2 to 3 chunks of beef and some bok choy to each bowl, then ladle the broth over the noodles.

8. Step 8.

   Garnish each bowl with chopped cilantro, finely chopped green onions, and finely diced pickled mustard greens. Serve with chili sauce on the side.