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Dry Beef Noodle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 3 hours 30 mins
  • Cook Time: 1 hour 45 mins
  • Total Time: 5 hours 15 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Chinese

Description

Dry Beef Noodle Soup, tender beef brisket in sweet and savoury sauce served separately from its tasty broth and fine egg noodles


Ingredients

Scale
  • 3 large beef leg bones, cut in half
  • 500 g beef brisket, diced
  • 200 g beef ligaments, diced
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 3 tbsp brown sugar
  • 1 thumb sized ginger, sliced
  • 1 packet fresh yellow egg noodles
  • 1 bunch pak choy
  • 3 large red onions, 2 quartered and 1 finely chopped
  • freshly ground black pepper
  • fish sauce
  • sesame oil
  • 3 litres water
  • 1 bunch spring onions, chopped
  • toasted garlic

Instructions

  1. In a large pot add 3 litres water, leg bones, beef ligaments, 2 pcs quartered onions, black pepper corns, salt (adjust according to your liking). Bring to a boil and simmer for 3 hours
  2. Once cooked using a colander drain the liquid and reserve.
  3. Separate the boiled ligaments and carve any ligaments you can get from the bone then set aside.
  4. In a pot add beef brisket and cooked ligaments, soy sauce, oyster sauce, brown sugar, ginger, 1 litre of beef stock and salt (this should be a bit salty as this is a flavour concentrate). Bring to a boil and simmer for 1 to 1 1/2 hour or until the beef is very tender and liquid should be reduced by then and the ligaments would make the consistency thick and sticky.
  5. In another separate pot, boil the remaining beef stock together with onions, black pepper, 3 tbsp toasted garlic and fish sauce (according to the saltiness you like). Turn the heat off once the onions are cooked to the point of disintegrating. Using a strainer drain and reserve the liquid.
  6. In a separate pot boil water with dash of salt and blanch the pak choy. Drain then set aside.
  7. In a separate pot boil water and cook yellow noodles for 3 minutes, drain then rinse with cold water.
  8. Boil another set of water and soak the cooked noodles then drain.
  9. In a bowl place noodles, in a separate bowl add the soup, in a small plate place the bok choy and on another bowl or the same bowl as the noodles add the beef brisket with the sauce. Top noodles with 1/2 tsp sesame oil, 1 tsp of toasted garlic and 1 tbsp of chopped spring onions. Enjoy while it’s hot.