Thursday, December 30, 2010

Beef Noodle Soup (牛肉麵), Take 2

I was reading my blog the other day (yes, I do that sometimes all the time) and came across my Beef Noodle Soup recipe. Since the last time I checked, I've received new comments on how great my recipe is! I was so thrilled to see that!

Here is my confession: That was the first and only time I made the soup. I don't know why I never bothered to make it again, but after seeing the new comments, I decided to give it another go!

I took my own advice and used beef shank this time for its fat and tendon content. The verdict? Fabulous! The meat was soft and full of flavor. I also braised the whole piece of meat and sliced it just before serving. I thought it looked a lot prettier than the original.

Another note: I have since then acquired a slow cooker so I used it this time around to cook the noodle soup. Instead of dumping all the ingredients in the slow cooker from the get-go, I did take time and flash boiled the meat first in a separate pot. This will make more sense if you read the original recipe. I cooked it on high for 5 hours in the slow cooker. Could be longer, but I feel that was the definite minimum.

As usual, hubby gave the noodle soup two thumbs up!

beef noodle soup

3 comments:

  1. Yup, still good! Ate this dish straight for all my meals for two days and never got tired of it. Of course, now that I stare at the bulge under my bellybutton, I should have held off a bit.

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  2. Laffs at the "official Sugarlens Food tester"...

    :)

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  3. Hi,

    I cooked your original recipe with gravy beef (that's how it's called in Australia, not sure if it's a common thing everywhere) and it was so so so yummy. I used pressure cooker which I use a lot for making all sorts of soup.

    Thanks for your recipe...I have been looking for a good one for a long long time. My hubby also loved it!!

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