Beef Neck Bone Noodle Soup

Beef Neck Bone Noodle Soup is a simple dish of roasted beef neck bones simmered with vegetables until meat falls of the bones then served with rice noodles, corn, cabbage and spring onions.

When we dined in at Dagu Rice Noodles I ordered this Dagu Signature Rice Noodles with Beef, that dish reminded me of the Filipino Nilagang Baka that is why I told myself in the future I would make something similar to that and today was that day. I tried to search online what this rice noodles was but it did not lead me to something firm, what is interesting though is that what Dagu Rice Noodles offer primarily is a noodle dish called Crossing the Bridge Noodles and most probably this Beef Noodle dish was inspired by that since the ingredients used were nearly similar but instead of the ingredients served in many small serving platters like how Crossing the Bridge Noodles is served, they are all dumped into the hot bowl of soup with large meaty beef neck bones on it.

For today’s dish, I won’t be exactly recreating what I tried in Dagu Rice noodles but instead I will use that as inspiration at the same time improve on that dish according to my liking. To be able to do that is that we will be pumping up more flavours to our dish but roasting the bones first before boiling, giving it some extra flavour from the meat caramelisation. I will also use marrow bones to add more flavour and collagen to the soup, together with some carrots, onions, spiring onions and ginger. Then to top it all up we will be serving it with some corn kernels and cabbage for that additional texture and sweet flavour.

Beef Neck Bone Noodle Soup

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 3 hours 20 mins
• Total Time: 4 hours 40 mins
• Category: Main Course
• Cuisine: Freestyle

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Description

Beef Neck Bone Noodle Soup is a simple dish of roasted beef neck bones simmered with vegetables until meat falls of the bones then served with rice noodles, corn, cabbage and spring onions.

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Ingredients

Units USM Scale 1x2x3x

Beef Broth

• 2 kg beef neck bones
• 1 kg beef marrow bones
• 2 large carrots, cut into sections
• 3 pcs white onion, quartered
• 4 stalks spring onions, cut into sections
• 1 inch piece ginger, pounded
• 1 tsp ground white pepper
• 10 cups water
• salt
• freshly ground black pepper

Noodle Soup

• 250 g dried round rice noodles, prepared according to packet instructions
• 2 cups cooked corn kernels
• 1/4 whole cabbage, thinly
• 3 stalks spring onions, thinly sliced
• chilli oil

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Instructions

1. Generously season beef neck bones and marrow bones with salt and freshly ground black pepper
2. Prepare a roasting pans and place beef bones in one layer you may need to do this twice if you don’t have a large oven. Place roasting pan in the oven and set on grill with the highest setting. Once top layer turns brown and roasted turn the bones around and brown the other side. Once all beef bones have been browned place it in a soup pot together with the rest of the Beef Broth ingredients.
3. Place it over a stove top and bring it to a boil, lower heat to medium low then continue to simmer for 2 1/2 to 3 hours or until the meat from the neck bones are very tender. While simmering check liquid levels once in a while, topping it up with water if needed. Season with salt.
4. Prepare your serving bowls, place a serving of noodles, corn and cabbage. Ladle a good amount of soup then add some neck bones and carrots, top with chopped spring onions then serve with chilli oil on the side.

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