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Tuesday, October 12, 2010

Spicy Chinese Beef Noodle Soup

3 lbs beef soup bones

3 lbs short ribs with bones.

3 star anise.

12 crushed cloves of garlic.

3 crushed slices of fresh garlic.

1 bunch scallions.

2 tablespoons szechuan peppercorns.

3 tablespoons dark soy sauce.

1/3 cup light soy sauce.

2 tablespoons sugar.

4 dried szechuan chili peppers, torn into pieces, with seeds.

About 8 tablespoons of sambal olek or sriracha.

Sesame oil.

Fine chinese wheat noodles (often labelled as "wonton noodles").

Baby chinese broccoli, baby

Put a wok or large saucepan onto high heat. Add some canola oil and brown the soup bones. Then transfer the bones to either a large stockpot or 5 quart slow cooker.

In small batches, put the short ribs into the saucepan. Add enough chili paste (either sambal or sriracha) to get the meat well coated. After they're well-browned, transfer them to another pot.

Add just barely enough water to cover the shortribs, and then simmer them until they're cooked through. Drain the liquid, and add it to the slow-cooker.

Add more chili paste to the cooked ribs, and put them into the fridge overnight.

In a fresh pan with a bit of oil, add the garlic, shredded chilis, anise, and ginger, until they just start to brown. Then add them to the slow-cooker.

Add the two soy sauces, the peppercorns, and the whites of the scallions to the slow cooker. Then add enough water to fill the cooker.

Turn the cooker on to simmer, and let it cook for at least 12 hours.

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