Hong Shao Niu Rou Mian (Taiwanese Beef Noodle Soup)

This recipe is a copycat of Taipei, Taiwan's Yong Kang Beef Noodle Shop's best selling noodle soup.

• Ready In: 2 hrs 30 mins
• Serves: 10

Ingredients

• 8  lbs  beef shanks, cut crosswise into 2 inch thick bone-in pieces
• 1⁄4 cup  chinese rice wine
• 3  tablespoons whole black peppercorns
• 14  garlic cloves, crushed
• 8  plum tomatoes, quartered
• 8  whole  star anise pods
• 4  yellow onions, quartered
• 2  dried arbol chiles
• 1  piece ginger, chopped (4 inches)
• 3  tablespoons  chinese black vinegar
•  dark soy sauce, to taste
•  kosher salt, to taste
•  sugar, to taste
• 12  baby bok choy
• 1 1⁄2 lbs  thin egg noodles
•  pickled chinese greens, chopped (garnish)

Directions

1. Put beef in a pot, cover with cold water and bring to a boil. Drain beef and transfer to a clean pot with wine, peppercorns, garlic, tomatoes, star anise, onions, chiles, and ginger.
2. Add water to cover ingredients by 1/2 inch. Bring to a boil. Reduce heat to medium and simmer for 1 hour. Remove from heat and let sit covered for 1 hour. Transfer beef to a cutting board. Skim fat, strain and reserve broth, Discard solids.
3. Add vinegar and season with soy sauce, salt, and sugar. Pull beef from bones, cut into large chunks and add to broth.
4. Bring a pot of salted water to a boil. Add bok choy and cook until just tender (2 minutes). Transfer bok choy to bowls. Boil noodles until softened then drain.
5. Divide broth, beef and noodles among bowls. Garnish with greens.