Anh Hong Spicy Beef Noodle Soup

The Chinese Instant Pot~~

The Sichuan version of Communist china'southward (and Taiwan's) beloved red-braised-beef noodle soup (hong shao niu rou mian) is—you guessed it!—spicy hot with the addition of Pixian doubanjiang (chili bean paste), Sichuan pepper and chili oil. So yous know it's the all-time version! (Says an avowed lover of spicy.)

In my quest for the perfect basin of niu rou mian, I've had 2 major decisions to brand:

1. Should all the major seasonings exist cooked into the broth OR should some of them be added to the serving basin instead correct before adding the broth, equally is done in restaurants in Sichuan?
2. Should the soup and beef exist long-simmered on the stove OR quick-pressure-cooked in the Instant Pot?

Allow's start with question No. 2. I've only recently had the option of cooking soup in the Instant Pot, considering I simply recently succumbed to the siren song of the much-loved pressure cooker/slow cooker/rice steamer/yogurt maker. Earlier that, I always made braised meats and soups in my beloved cast-fe dutch oven.

I only became enticed by the Instant Pot when, digging effectually online, I learned not simply that information technology is especially well-suited for Chinese stews, braises, soups and even rice, but that the thing itself was invented by a Chinese homo, an immigrant to Canada from Harbin named Robert Wang, who was inspired by China's electric pressure cookers.

So I was completely charmed past this tidbit from a contour of Wang in The New York Times: "He likewise revealed a secret: in every official photo of an Instant Pot, the unit's timer is set to five:20 — a series of numbers that, when spoken aloud, sounds similar 'I love y'all' in his native Mandarin.

'It's a subliminal message,' he said. 'It shows how much we intendance about our customers.'"

I've made lots of dishes in my Instant Pot since Christmas, but my favorite perhaps is this Sichuan niu rou mian. While the Instant Pot is by no means instant, it is indeed faster and way more easily-off than cooking in a pot over a flame. Of course you lot can absolutely make this soup in a dutch oven or stock pot in about double the fourth dimension, so I'thousand providing instructions for both methods. But besides saving time and attempt, the other real advantage of the Pot in my opinion is that the stock does not evaporate as it cooks. The amount of liquid you put in is the amount of liquid yous become out. This is helpful when you are aiming for enough soup broth to fill several noodle bowls.

Now for question No. 1: Should this be a mild broth with the bold seasonings put directly in the serving bowl or a highly flavorful broth that stands on its own?  Usually in a Chengdu or Chongqing noodle joint, the serving bowl is filled beforehand with a concoction of all kinds of Sichuan seasonings including chili oil or paste, Sichuan pepper powder, soy sauce, garlic puree, sesame oil, MSG, lard…and the list goes on…to which the broth is added when the gild is filled. (This is also how Japanese ramen is built, with the soup'due south distinct flavoring coming almost entirely from the tare, or the sauce in the bottom of the bowl.) In Sichuan, that broth might exist articulate bone goop or a red numbing-and-spicy broth. If you gild the red soup, you probably won't beverage much of the mala liquid. In these places, the beefiness (or ribs) topping is prepared separately. (Go here for a thorough explainer on eating noodles in Chengdu, both brothy and dry.)

Every bit home cooks who are non running a noodle stall, we desire to simplify this! The broth you lot melt the beef in becomes the soup, and since that braising liquid is already so flavorful, you don't need to  automatically add together more flavorings to the bowl.

I adjusted this recipe, heavily, from Sichuan Cuisine in Both Chinese and English, the bible published past the Sichuan Higher Institute of Cuisine in 2010. Their broth from the beefiness braising turns out to be very flavorful, redolent with Pixian chili bean paste, soy sauce and mixed spices. But the recipe besides calls for a mixture of soy sauce, sesame oil, scallion and MSG to be put in the serving basin before the soup is added. With this combo, however, we establish the magical broth spoiled by the salty overkill of additional ingredients.

I accept since adjusted the broth to what I (and my family) think is the ideal Sichuan beef soup goop: It is rich and beefy and moderately spicy with chili and Sichuan pepper, only highly drinkable. I accept chosen to offer the boosted ingredients at the tabular array for those who similar it HOT.

Commencement with a nice slice of beef shank. This is not a cut normally available from supermarkets, so y'all'll need to search information technology out at Asian markets or from a butcher. It is worth the search, because it is such a delicious, semi-fat braising cut. I got the one above from a butcher, which had the added selling point of being dry aged for 21 days. And await at that gorgeous marrow bone, which leached richness into the broth. I used only about 1 1/2 pounds hither, but the 6-quart Instant Pot could handle 2 to 2 1/2 pounds, to make around vi servings.

After only 50 minutes in the Instant Pot, plus xv minutes of pressure level release, the shank is fall-apart tender. If yous prefer your soup meat firmer, reduce cook time past almost ten minutes to make a sliceable shank. I took two shortcuts with this step. I coated the meat with (my ain) Chinese five spice blend instead of calculation a agglomeration of whole spices to the pot. Y'all tin add your warm spices (cassia, star anise, fennel, etc.) in either way. I then browned the meat to fire off the icky parts instead of par-humid it to do so, equally is typically called for in Chinese cooking. That Western footstep of browning makes it possible for this to exist a one-pot dish, since the Instant Pot has a very handy and functional saute function.

Pull the meat out of the pot, and then strain the broth. You lot should have about vii cups of wonderfully rich and spicy soup. As the goop sits, the oil will rise to the top (as you can see here) and you can advisedly pour information technology off before serving. (This beef may have been cooked a bit too much, at 1 hr in the Instant Pot.)

The main components of the soup are the beef, goop, wheat noodles and a Chinese light-green. (I chose the unorthodox Chinese celery for the soup in these photos, because, you know, beef and celery! Plus, information technology doubles as vegetable and garnish.) Some other possible, and highly recommended, ingredient is zhacai pickle, a preserved and spiced mustard tuber from Chongqing. Simply remove it from the packet and coarsely chop, no need to wash or prepare it. Garnishes include scallion and cilantro.

Those who like it super bold can add bootleg or artisan-made chili oil and/or vinegar for a touch on of tang. And then yous have it! Absolutely the best bowl of spicy homemade beef noodle soup yous can become.

Actually, I suppose it could be better if you made your ain noodles….simply that's the i thing yous can't make in an Instant Pot.

Sichuan niu rou mian with the works

Sichuan Red-Braised Beefiness Noodle Soup (Hong Shao Niu Rou Mian) Using the Instant Pot (or Not)

Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking

• 2 to ii 1/ii pound piece of beef shank with marrow bone
• kosher salt
• 1 tablespoon good-quality Chinese five spice (or ane star anise, 1 pocket-size piece cassia bark, one teaspoon fennel seeds and 1/four teaspoon whole cloves)
• one yellow onion, quartered
• 2 inches ginger, peeled and cut into chunks
• seven garlic cloves, peeled
• 4 tablespoons Chinese light soy sauce
• 2 tablespoons Shaoxing wine
• 2 tablespoons Pixian chili edible bean paste (doubanjiang)
• two tablespoons Chinese or American dark brown saccharide
• 1 tablespoon Totole chicken powder or 1 teaspoon kosher salt
• 1 teaspoon ruddy Sichuan peppercorns
• one Chinese blackness cardamom
• 1 dried er jing tiao chili, or other moderately hot chili (optional)
• 4-six portions Chinese wheat noodles, 100 grams per portion (thin and round is traditional)
• 4-6 portions Chinese greens such every bit baby male child choy, infant yu choy, napa cabbage or Chinese celery

For serving

• Zhenjiang black vinegar
• chili oil
• sesame oil
• zhacai pickles
• scallions, sliced
• cilantro, roughly chopped

• Sprinkle beef shank generously with kosher common salt and coat it all over with five spice. (If using whole spices instead, add them later.)
  Instant Pot: Push SAUTE push and add together 3 tablespoons oil. Add beef and brown on both sides, about 4-five minutes per side.
  Stovetop: Add iii tablespoons oil to a soup pot or dutch oven at medium-high oestrus. Dark-brown beefiness on both sides.
  

• Add together seven cups h2o to the pot along with the onion, ginger, garlic, soy sauce, vino, chili bean paste, brown sugar, chicken powder (if using), Sichuan peppercorns, black cardamom, and stale chili (if using). Add other whole spices (star anise, cassia bark, fennel seeds and cloves) if you did not use five spice in pace 1.
  Instant Pot: Cover and secure chapeau, turn vent to sealing position and press PRESSURE COOK. Adjust pressure level to normal and set timer for 50 minutes. (Or 40 minutes if you prefer your shank sliceable.) So walk away! When the time is up, allow the pressure release naturally, about 15 to 20 minutes.
  Stovetop: Bring liquid to a boil, then reduce heat to medium-low so that the soup bubbles away at a low simmer. Partially embrace pot with lid, leaving merely a small opening. Simmer for virtually 3 hours, stirring periodically. When meat is tender and beginning to fall autonomously, it is washed.

• Remove the beef pieces from the pot with a spider or slotted spoon and hold. Carefully strain the broth to remove solid bits. I practice this into a large glass measuring cup so that it'south then easy to pour. Let the broth settle for a couple minutes. The oil will float to the top and can exist carefully poured off. Or, ideally, use a fat separator.*

• In the meantime, bring a big pot of water to a boil. Add your greens and cook briefly, until simply barely done. Fish them out with a spider or slotted spoon and concord. Add the noodles and melt until just washed. Remove noodles and rinse briefly nether hot water. Add noodles to individual serving bowls and superlative with beef, greens and broth. Let diners add chopped zhacai pickle, scallions, cilantro, chili oil and Zhenjiang vinegar to conform their own sense of taste.

*Alternatively, make the beef and broth one twenty-four hour period before and refrigerate separately. The fat will ossify on top of the goop and tin can be easily removed. Go along with recipe at step 4 and rewarm the broth and beef.

rogerssheire.blogspot.com

Source: https://blog.themalamarket.com/sichuan-red-braised-beef-noodle-soup-hong-shao-niu-rou-mian-using-the-instant-pot-or-not/

Share this post