Ingredients:
- Flat noodles, or enough for 2-3 servings
- 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.