2 heads baby bok choy, leaves separated and washed
For The Ox Tail Broth:
4 star anise pods
1 cinnamon stick
2 bay leaves
1 tspn black peppercorns
1 tspn white peppercorns
3 pounds beef soup bones
1 head garlic, cloves smashed
1 tspn fine salt
For The Beef Chuck:
300 gms beef shank meat, or chuck, cut into cubes
10 slices ginger
8 medium green onions, cut into thirds
1 tbsp sugar
0.5 carrot, diced
2 onions
1 tbsp cooking oil
1.5 tbsp Shaoxing Chinese rice wine
2 tbsp spicy bean paste
1.5 tbsp cup light soy sauce
1 tbsp dark soy sauce
Optional Dressings:
Chopped chilli
Spring onions
Steps:
In a pot of boiling water, add some ginger slices. Add in the oxtail. Boil for about 5 minutes. Discard ginger and water.
Pack all the spices (star anise, cinnamon stick, bay leaves, black peppercorns, and white peppercorns) in a filter bag and seal. Add the ox tail, garlic, spice sachet to the pot. Add and bring the water to a boil. Set cooking mode to “Soup” on KITH Low-Sugar Rice Cooker – LRC-1L-BK. Allow it to boil for 2 hours then change cooking mode to “Slow Cook”.
Fry the aromatics (onion, spring onion, carrot) with 1 tablespoon of oil on a hot pan until the onions are browned. Brown the beef chuck for a quick 3 minutes. Add the Shaoxing Chinese rice wine, spicy bean paste, light soy sauce, dark soy sauce and sugar. Lightly stir fry until the sauces are well-coated on the meat, leaving the beef chuck with a nice pink blush.
Add in the browned beef chuck and aromatics into KITH Low-Sugar Rice Cooker, making sure that it is on cooking mode “Warm”.
Prepare your noodles according to the package instructions and boil the bok choy in a pot of hot water.
Assemble your beef noodle soup by placing the beef chuck, bok choy, carrot cubes, garlic and noodles in a bowl. Garnish with spring onions and chopped chilli.