Cooking with Mom: Beef Noodle Soup 媽媽的牛肉麵

This is probably my favourite mom’s dish. It is also the most memorable. The dish takes me back to our Taiwanese days.

This is different than Braised Beef Noodle Soup 紅燒牛肉麵. My mom’s version has more of a home taste to it whereas the latter is like ones you get at restaurants.

1 lb of beef shank
1 ox tail (approx 2-3 lb), ask the butcher to cut it into chunks
1 large onion or you can also use 3-4 bunches of green onion, cut into chunks
6-8 slices of ginger
6 cloves of garlic
3-4 medium/large tomatoes, each cut into 8 slices
2-3 carrots, cut into big chunks
Soy sauce – 1-2 cups, depends on taste (we normally this type of soy sauce for this purpose)
Star anise (2-3)
Noodles (we like this kind of noodles and it’s what I am used to)

Boil the oxtail then discard water. Set the oxtail aside.

Heat up some oil in a pot. Fry the onion, garlic, and ginger for a couple of minutes to bring out the flavours. Add oxtail, beef shank, tomatoes, carrots, soy sauce, star anise, and enough water to cover everything. Let it boil. Turn down the heat and simmer for 3-4 hours. The longer it is cooked, the more flavour goes into the beef. Serve with cooked noodles.

With the beef shank, fridge it over night then you can slice it. It can be served cold (kind of like the Taiwanese version of cold cut meat, see picture), drizzled with some soy paste.

You can also add some “dou-fu gan” (dried tofu) and sea weed to this.


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