Beef Noodle Soup — Taiwanese Style (Niu Rou Mian / 牛肉面)

Ingredients

• 800 g beef shank, whole piece
• 400 g beef tendon
• For the broth base
• 60 g doubanjiang, fermented broad-bean chilli paste
• 1 large onion, roughly chopped
• 6 cloves garlic, crushed
• 30 g fresh ginger, sliced
• 2 medium tomatoes, roughly chopped
• 60 ml soy sauce
• 60 ml Shaoxing wine
• 1 tsp red braise spice mix, comprising the dish's standard whole spices — star anise, cassia bark, dried citrus peel
• 1.5 litres water, added to the braising liquid to form the broth
• To serve
• 400 g thick wheat noodles, fresh or dried; thick and chewy, comparable to Japanese udon

Method

1. 1
   Place the beef shank and tendon in a large pot. Cover with cold water, bring to a vigorous boil, and blanch for 5–8 minutes. Drain and rinse both pieces under cold running water, scrubbing away any grey foam or residue. The water must run clear before proceeding — any impurity left at this stage will cloud the finished broth.
2. 2
   Return the blanched shank and tendon to the pot with fresh water to cover. Bring to a simmer. Begin timing: the shank will require approximately 1.5–2 hours; the tendon, which must become fully gelatinous, requires longer. Remove the shank when a skewer meets only gentle resistance. Continue simmering the tendon until it yields completely and feels soft and slippery to a probe. Reserve all braising liquid.
3. 3
   In a separate heavy pot or wok, heat a film of oil over medium-high heat. Add the doubanjiang and sauté, stirring constantly, until it deepens to a dark brick red and its fermented aroma opens fully — approximately 2 minutes. Add the onion, garlic, and ginger; continue to sauté until the onion softens and the mixture is fragrant.
4. 4
   Add the chopped tomatoes to the pot and cook until they collapse and lose their raw edge. Pour in the Shaoxing wine and soy sauce. Add the red braise spice set. Pour in the reserved braising liquid and the measured water to bring the total volume to a working broth. Bring to a boil, then reduce to a steady simmer.
5. 5
   This is where the dish lives or dies: maintain the broth at a low, steady simmer for a minimum of 4 hours. Do not rush this stage. The broth must be tasted at intervals and adjusted — it changes continuously as it reduces, the collagen from the tendon enters the liquid, and the spices integrate. Correct the seasoning with soy sauce or water as required. At the end of simmering, the broth should be deeply coloured, round in flavour, and coat the back of a spoon with a light, gelatinous sheen.
6. 6
   Slice the rested beef shank across the grain into portions. Slice the tendon into pieces. Add both to the finished broth to warm through. Cook the thick wheat noodles in a separate pot of boiling unsalted water according to their type until they are tender but retain a firm chew at the centre. Drain.
7. 7
   Divide the noodles among four deep bowls. Ladle the hot broth over the noodles. Arrange slices of shank and pieces of tendon on top. The broth should be steaming and the tendon should appear glossy and translucent.