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5-Spice Braised Beef Shanks Noodle Soup __________________ In a heavy-bottom ena…


5-Spice Braised Beef Shanks Noodle Soup
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In a heavy-bottom enameled cast iron dutch oven, heat neutral oil on high. Add in about 1 ½ – 2lbs. beef shanks, scatter on top crushed garlic, a few slices of ginger, 1 Tbsp szechuan peppercorn, 2 scallions cut 3-4 inches long. Cover and sear beef for about 4 minutes on each side until golden. Add in about a 1 cup of soy sauce, a bottle of red wine, 1 Tbsp of 5-spice powder, a couple star anise, a cinnamon stick, a large piece of rock sugar, a generous pinch of kosher salt and bring the mixture to a boil. Reduce heat and simmer for about 2-2 ½ hours, turning shanks occasionally. When shanks are done when they’re falling apart tender. Remove shanks from pot, let cool before cutting/slicing. Serve with noodles, rice or carbs of your choice, with vegetables, scallions, herbs of your choice, sesame oil and hot sauce.
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To make the noodle soup, take the amount of cooking liquid you’d like and strain into a saucepan. Add a bit of hot water to dilute, season and taste to your liking. Bring to a slight boil. This will be your soup base. Cook noodles according to package directions, place chunks of shanks on top, pour on soup base, add in veg, scatter on herbs/scallions/hot peppers (or hot sauce), drizzle on sesame oil, serve. #asianfood #noodles #f52bowl



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