Chile-braised Beef Noodle Bowl

Directions

For 6 to 8 servings

Ingredients

• 1 tbsp vegetable oil
• 2 lb beef brisket or well marbled boneless pot roast
• 1 lb fresh Chinese egg noodles
• 6 baby bok choy, each cut into quarters through the core
• 2 tbsp chopped Sichuan preserved vegetable (optional)
• 2 green onions, chopped

Braising liquid

• 6 cups chicken broth
• ½ cup soy sauce
• 1 tbsp Chinese rice wine or dry sherry
• 1 tbsp chile bean sauce or chile garlic sauce
• 10 cloves garlic, peeled and lightly crushed
• 3 quarter size slices ginger
• 2 green onions, cut into 2 inch lengths
• 3 whole star anise
• 1 tsp sugar
• ½ tsp black pepper
• ½ tsp Chinese five-spice powder

Directions

1. Place a Dutch oven over medium-high heat until hot.
2. Add oil, swirling to coat bottom.
3. Place meat in pan and brown for 2 minutes on each side.
4. Add braising liquid ingredients and bring to a boil.
5. Reduce heat; cover and simmer until beef is tender when pierced, 2 to 2½ hours.
6. Near serving time, cook noodles in a large pot of boiling water according to package directions; drain, rinse with cold water, and drain again.
7. Divide noodles among large soup bowls.
8. In a pot of boiling water, cook bok choy until tender, 2 to 3 minutes.
9. Drain and place over noodles in each bowl.
10. Remove meat from braising liquid and cut into chunks; place in bowls with noodles.
11. Ladle hot broth over noodles.
12. Garnish with preserved vegetable and green onions and serve.