Recipe of Any-night-of-the-week Taiwanese Beef Brisket Noodles 台灣牛肉 麵

Hello everybody, it is Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Homemade Taiwanese Beef Brisket Noodles 台灣牛肉麵. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Taiwanese Beef Brisket Noodles 台灣牛肉麵 is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Taiwanese Beef Brisket Noodles 台灣牛肉麵 estimated approx 2~3hours.

To get started with this particular recipe, we must prepare a few components. You can cook Taiwanese Beef Brisket Noodles 台灣牛肉麵 using 16 ingredients and 17 steps. Here is how you cook it.

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

Ingredients and spices that need to be Prepare to make Taiwanese Beef Brisket Noodles 台灣牛肉麵:

1. 2-3 pounds beef brisket
2. 1/2 of beef tendon (optional)
3. 1 Chinese Radish
4. 5 slice ginger
5. 5-6 cloves garlic
6. chives for garnish (optional)
7. Taiwan chilli garlic sauce
8. chilli oil (optional)
9. 2 capful Shaohing Wine
10. Oil
11. 2 inch rock sugar
12. 2 spoonful oyster sauce
13. 1 tsp chicken powder
14. 50 ml dark soya sauce
15. 1 tsp chicken powder
16. 6 star anise (if dont have taiwan sauce)

Instructions to make Taiwanese Beef Brisket Noodles 台灣牛肉麵

1. Main ingredients needed
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.
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 😀
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.
5. Cut beef brisket and tendons in big chunks (will shrink down after cooking) Pick ones with less fat.
6. New pot of water add ginger. Wait until boiling and throw in the beef and tendons for 8 mins.
7. Take out and rinse well. By doing this the blood taste of the beef can be removed.
8. I prefer less fat so i will scissor out the white fat while rinsing my beef after the 8mins boil. Drain well.
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.
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.
11. Little Oil, Med Heat pan fry the garlic and ginger until slightly golden brown. 30secs
12. Add in the sauce until slightly boiling 30secs
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.
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.
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.
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)
17. Done! Garnish with chives and serve with noodles or rice!

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