Cook Along: 紅燒牛肉麵 — The Culinary Codex

Cook Along: 紅燒牛肉麵

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800g beef shank or chuck, cut into 4cm chunks
500g beef bones
2 tbsp doubanjiang (chili bean paste)
3 tomatoes, quartered
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp rice wine
3 tbsp vegetable oil
1 onion, quartered
6 cloves garlic, smashed
40g ginger, sliced
3 star anise
1 cinnamon stick
2 bay leaves
1 tbsp rock sugar
2L water
400g fresh wheat noodles
Bok choy, halved
Scallion, sliced
Pickled mustard greens

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