Winter is coming! With the temperature falling into the chilly low 40s, I dug out my puffy jacket from the depths of my closet and started arming our meals with simmering pots of stews and roasts. No matter how many different types of cuisines I’ve come to love in New York City, my comfort food comes back to the meals I grew up with. My father and I both have a love for noodles, especially steaming bowls of noodle soup. A bowl of beef noodle soup is akin to other people’s chicken noodle soup for my soul.
Ever since learning how to make the delicious beef noodle soup from one of my favorite author’s cookbook, 情人的飽嗝， it has become a staple in the winter. Flavored with savory beef shanks and the natural sweetness of carrots, radishes and onions, it’s an incredibly delicious and easy recipe to love with endless variations. I recently learned how to cook tender tendons that are soft and chewy and makes my lips stick together. The best part is that it’s so easy to cook – just throw all the ingredients into a slow cooker and cook for 3 hours.
Beef Noodle Soup 紅燒牛肉牛筋麵
Slow cooked beef tendons 慢燉紅燒牛筋
- 2 Beef Tendons, cut into slightly large bite size pieces
- 2 Tablespoon Chinese cooking wine
- 1 teaspoon soy sauce
- 2 slices of ginger
- 1 scallion, cut in half
- 1 start anise
- Put all the ingredients into a slow cooker and cover with water about 3/4 inch higher than the ingredients.
- Cook for 3 hours, checking every hour to make sure the water hasn’t all boiled off. If the water level looks low, add in half a cup.