Niu Rou Mian

Before you start

• Dry-fry the rinsed and chopped pickled mustard greens in an empty skillet over medium heat for five minutes.

  This essential step evaporates the remaining moisture and drives off the harsh, funky brine flavor native to the packaged greens.

• Push the dry greens aside, add a tablespoon of oil to the pan, and sizzle the minced garlic.

  Toss the greens back into the aromatic oil, sprinkle with white sugar, and stir-fry for two more minutes until caramelized, then set this crucial garnish aside.

Ingredients

• boneless beef shank3 lb
• unsalted beef broth6 cup
• water2 cup
• neutral cooking oil2 tbsp
• yellow onion1 large
• garlic6 large cloves
• fresh ginger2 inch
• scallions4 med
• Roma tomatoes2 med
• spicy Doubanjiang2 1/2 tbsp
• tomato paste1 tbsp
• yellow rock sugar1 1/2 tbsp
• light soy sauce1/2 cup
• dark soy sauce1/4 cup
• Shaoxing wine1/2 cup
• star anise pods4 med
• Sichuan peppercorns1 tbsp
• cinnamon stick1 med
• dried red chilies4 med
• bay leaves2 med
• black cardamom pod1 med
• daikon radish1 large
• carrots2 large
• fresh thick Chinese wheat noodles1 lb
• baby bok choy4 med
• pickled mustard greens1 cup
• neutral cooking oil1 tbsp
• garlic2 small clove
• white sugar1 1/2 tbsp

Method

1. 01

   Blanch the beef shank in a large pot of boiling water for five minutes.

   Submerge the meat in cold tap water, bring to a rolling boil, and let the grey scum rise to the top. Discard the murky water and scrub the beef chunks clean under cold running water to guarantee a clear, professional-tasting broth.

2. 02

   Sauté the onion, smashed garlic, ginger, and scallions in the two tablespoons of neutral oil until golden brown.

   Use a heavy-bottomed Dutch oven or your pressure cooker on the sauté setting. Add the quartered tomatoes and cook until they begin to break down and release their juices.

3. 03

   Push the vegetables to the edge and fry the Doubanjiang and tomato paste directly in the center of the hot oil.

   Cook for one to two minutes until the oil turns a vibrant stained-glass red and the raw fermented smell transforms into a roasted, mouth-watering aroma.

4. 04

   Melt the rock sugar into the paste, then toss in the blanched beef shank to sear.

   Stir vigorously to coat every piece of beef in the crimson oil. Pour in the light soy sauce, dark soy sauce, and Shaoxing wine, scraping the bottom of the pot to release the browned bits.

5. 05

   Pour in the beef broth and water, and submerge the dried spices tied in a cheesecloth bag.

   For the traditional method, simmer covered on the stove for an hour and a half, add the daikon and carrots, and simmer for another hour. For the weeknight hack, add the vegetables, seal your pressure cooker, and cook on high pressure for 45 minutes, followed by a 15-minute natural release.

6. 06

   Blanch the bok choy and boil the wheat noodles in a separate pot of water.

   Never cook noodles directly in your beef broth, or the released starches will entirely ruin its silky, clean texture.

7. 07

   Ladle the dark, bubbling broth and tender beef over the hot noodles.

   Top generously with the bok choy, daikon, carrots, and a mandatory heavy spoonful of the sweet-and-savory stir-fried mustard greens.

Notes

• Resting the soup overnight elevates the flavor exponentially.

  Cooling the soup in the fridge allows the spices to deeply penetrate the tough muscle fibers and solidifies the beef fat into a hard cap, making it incredibly easy to remove any excess oil before reheating.

• Do not substitute the beef shank with lean stew meat.

  The magic of this soup relies entirely on the dense connective tissues slowly melting into luxurious, gelatinous strands that give the broth its signature lip-smacking body.