This recipe features a spicy chili base with Sichuan peppercorns and dried spices, resulting in complex flavors. The detailed process includes blanching the beef, preparing aromatics, and simmering for a rich broth.
Prep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins
Ingredients
1 kg Beef neck with bone
Sauté
½ Yellow onion (sliced)
2 Tomatoes (squared)
2 Garlic (sliced thin)
1 Green onions
...spices
1 tsp Ginger powder
1 tsp Sichuan pepercorns
3 tbsp Doubanjiang
2 Bay leafs
1 Cinamon
1 Star anise
...liquids
1 tbsp Shaoxing wine
⅓ cup Soy sauce (light)
1 tbsp Soy sauce (dark)
1 l Water (fully cover meat)
Directions
Prepare
1
- Square veggies. Boil beef for 5 minutes to get rid of impurities.
- Rinse afterwards in cold water.
Cooking
2
- Heat pot with oil, add onions and all aromatics including doubanjiang.
- Add tomatoes and saute until aromatic.
- Place beef back into pot and try to submerge as much as possible with water.
3
Slow cooking method Slow cook on HIGH for 4 hours, or on LOW for 8-12 hours.
4
Pressure cooking method Pressure cook on 80kpa for 1 hour with Auto Quick release.
5
You can also combine methods, start with slow cooking on high, braise for 3 hours and then finish with pressure for 10 minutes with natural release. This helps to break collagen and connective tissue in meat.
Finish
6
- Remove meat from the pot and set aside.
- Pulverize the tomatoes and mix vigorously.
- Taste if sauce is well balanced and hearty enough.
- If sauce is thin, reduce it to increase intensity.
- Strain the soup to get rid of impurities, spices and bay leaves.
- Optionally remove excess fat with fat strainer.
Serve
7
- Place shredded beef over noodles and pour over sauce.
- Garnish with Napa cabbage, Pak Choi and scallions.
- Serve with Biang Biang noodles, omitting sauce in the recipe.
- You can optionally use any store bough noodles, ideally thick noodles.
- You can also serve it over rice.
Ingredients
1 kg Beef neck with bone
Sauté
½ Yellow onion (sliced)
2 Tomatoes (squared)
2 Garlic (sliced thin)
1 Green onions
...spices
1 tsp Ginger powder
1 tsp Sichuan pepercorns
3 tbsp Doubanjiang
2 Bay leafs
1 Cinamon
1 Star anise
...liquids
1 tbsp Shaoxing wine
⅓ cup Soy sauce (light)
1 tbsp Soy sauce (dark)
1 l Water (fully cover meat)