Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Taiwanese Beef Brisket Noodles 台灣牛肉麵

Taiwanese Beef Brisket Noodles 台灣牛肉麵

Name: How to cook Taiwanese Beef Brisket Noodles 台灣牛肉麵 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 servings
Cuisine: Us

Introduce

Chef :

LazyCook_HK

Taiwanese Beef Brisket Noodles 台灣牛肉麵

Got a New Sauce from Food Expo. Trying out a new taste which theres 80% similar to traditional beef noodles in taiwan. Preping around 30mins. 2 hours cooking without high maintenance

Ingredient

Food ration :

6-8 servings

Cooking time :

2~3hours

2-3 pounds

star anise (if dont have taiwan sauce)

Cooking instructions

* Step 1

Main ingredients needed

* Step 2

Right side is the new taiwan sauce im using if u dont have can use the Chu Hao Sauce (3-4 spoons required) in making it as chinese style.

* Step 3

This sauce came out on July 2018. Its quite similar to ones i have in taipei so if have a craving when u not in taiwan can use this 😀

* Step 4

Peel and cut radish in big cubes. Throw them in boiling water for 2 mins. take out and rinse in cold water. Do not boil too long as will cook again later.

* Step 5

Cut beef brisket and tendons in big chunks (will shrink down after cooking) Pick ones with less fat.

* Step 6

New pot of water add ginger. Wait until boiling and throw in the beef and tendons for 8 mins.

* Step 7

Take out and rinse well. By doing this the blood taste of the beef can be removed.

* Step 8

I prefer less fat so i will scissor out the white fat while rinsing my beef after the 8mins boil. Drain well.

* Step 9

For the sauce add in 4 to 5 spoonful of the taiwan sauce, 2 capful of Shaohing Wine, 2 inch rock sugar, 1 tsp chicken powder, 2 spoonful of oyster sauce, 50ml of dark soya sauce, and a tsp of oil.

* Step 10

Mix well and should be a little less than half a bowl of sauce. thats the size of the rock sugar for the time being.

* Step 11

Little Oil, Med Heat pan fry the garlic and ginger until slightly golden brown. 30secs

* Step 12

Add in the sauce until slightly boiling 30secs

* Step 13

Throw in the beef and tendons. Mix well in Med Heat. 1 min. Add the Radish and mix again until each pieces covered in sauce.

* Step 14

Add hot boiled water into the pot 3/4 covering the ingredients. High heat until water boiling then change to low heat and cook for 2 hours. Cover Lid.

* Step 15

Check at 30mins. taste the broth. should be little salty with sweetness. add in more water, chilli oil (optional), taiwan sauce or rock sugar if needed, until u get the taste. Cover Lid and let it cook in low heat. Check once in awhile and taste the broth also.

* Step 16

After 2 hours should look like this. Taste the beef n see if its soft, if not add in little rock sugar, low heat for another 20mins. If soft but a little bland switch off heat and soak longer. (Broth is the guideline in the taste DO NOT add in seasoning if u think the broth is already ok)