Braised Beef Tendon Noodle Stew — Nuea Tun
A Thai-Chinese braised beef stew of beef shin and tendon slow-simmered in a fragrant broth of cinnamon, star anise, coriander root, dark soy, and rock sugar, finished with Chinese celery and pak choi over egg noodles for a deep comforting showpiece bowl.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat beef shin dry and season with salt. Smash 16 garlic cloves, slice 60g ginger into 5mm rounds, halve 200g pak choi, cut 120g Chinese celery into 4cm lengths. Pound 6 coriander roots with 2 tsp white pepper to a paste. Measure spices, soy sauces, rock sugar, and stock.
Sear
Heat 40ml oil in a heavy pot over medium-high heat 1 minute. Sear 560g beef chunks in two batches, 5 minutes per batch, turning to brown all sides until deep mahogany crust forms. Lift beef onto a plate, keep rendered fat in pot.
Toast
Add 2 cinnamon sticks, 6 star anise, 10 cloves, smashed garlic, ginger slices, and coriander paste to pot over medium heat 90 seconds. Toast until aromatic and spices darken in the fat.
Braise
Pour 1600ml stock, 60ml dark soy, 40ml light soy, and 40g rock sugar into pot over medium heat. Return beef, bring to bare simmer covered 60 minutes over medium-low heat until beef is fork-tender and broth turns deep glossy mahogany.
Reduce
Simmer uncovered over low heat 5 minutes until broth concentrates. Taste and adjust seasoning. Fish out cinnamon, star anise, and cloves. While broth reduces, bring water to rolling boil in separate pot, blanch 200g pak choi 60 seconds until wilted, lift out. Drop 300g egg noodles in, boil 3 minutes until tender.
Plate
Drain noodles into two wide deep bowls, ladle beef and broth over until submerged. Fan pak choi alongside, scatter 120g bean sprouts and Chinese celery. Serve with extra broth in a jug.
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