OT- Taiwanese-style Beef Noodle Soup

caliking

Had a wagyu brisket point taking up space in the freezer, and wanted to do something different with it. So, here it goes. 



Trimmed as much fat as I could. Ended up with a flattish piece of point , and 2 flattish pieces of the flat. Rolled ‘em, and tied them up into roast-looking pieces. Seasoned one with Oakridge BBQ Black Ops, and the other with DP Peking. Then promptly forgot which one I had seasoned with what

Went into the dishwasher for most of the morning. Post oak, mesquite, hickory, a piece of pecan, or two. Some time in the afternoon, pulled both pieces off, 



Started building the broth. Sesame oil, ginger, garlic, tomatoes, lemongrass, smoked turkey broth. Cumin, coriander, cinnamon, fennel seeds, star anise, bay leaves, sichuan peppercorns. Beef tendon, for that unctuous mouthfeel. Simmered for a few hours. It's been a relatively lazy day. 

In a bowl with homemade haam choy, homemade pickled daikon, and a soft egg. 

I guess, it turned out more like a bowl of ramen. Who cares… it was farkin’ delicious!!

Mattman3969

There you go again leavin me with nuttin to say but Damn! 

JohnInCarolina

I officially hate you.

StillH2OEgger

My goodness. That looks wonderful.

Botch

Ashish, do you normally serve the tendon with the dish, or just use it in the broth and remove it?  My favorite phò restaurant had a couple versions with tendon, but I don't care for the texture/chew and can't notice a taste when I do chew it (I avoid it now).  

caliking

Thanks for the kind words, folks.

@Botch - caliqueen doesn't care for those chewy bits, so I reserved them for myself They were very super tender, after simmering for a few hours. 

But, yes, one could very well remove them for serving. Their main purpose is to allow for their rendered collagen to lend body to the broth. 

saluki2007

My gawd. 

Canugghead

Damn! Damn!

caliking

Canugghead said:

Damn! Damn!

This is the cook, that started with making the haam choy some time back

lkapigian

Hey Now !

GrateEggspectations

Love these cooks that are off the beaten path. Looks incredible. 

johnmitchell

Good grief 😋😋😋

Wolfpack

Excellent idea, write up, and pictures.  The finished photo makes me sad I can’t try it and jealous at the same time. Awesome work

northGAcock

I’m not worthy. Man that looks like pure joy. 

caliking

Wolfpack said:

Excellent idea, write up, and pictures.  The finished photo makes me sad I can’t try it and jealous at the same time. Awesome work

Here's the recipe I mainly followed:
https://thewoksoflife.com/taiwanese-beef-noodle-soup-instant-pot/

I made the broth in a dutch oven. caliqueen thought the star anise was a bit much, so I'd use half next time. I also added dried orange peel, and black cardamom, but the recipe in the link doesn't call for that. 

You could make the broth, and put this together with leftover protein. Its good winter comfort food

caliking

northGAcock said:

I’m not worthy. Man that looks like pure joy. 

It was! I could eat just the broth with noodles. 

The Cen-Tex Smoker

caliking said:

Had a wagyu brisket point taking up space in the freezer, and wanted to do something different with it. So, here it goes. 



Trimmed as much fat as I could. Ended up with a flattish piece of point , and 2 flattish pieces of the flat. Rolled ‘em, and tied them up into roast-looking pieces. Seasoned one with Oakridge BBQ Black Ops, and the other with DP Peking. Then promptly forgot which one I had seasoned with what

Went into the dishwasher for most of the morning. Post oak, mesquite, hickory, a piece of pecan, or two. Some time in the afternoon, pulled both pieces off, 



Started building the broth. Sesame oil, ginger, garlic, tomatoes, lemongrass, smoked turkey broth. Cumin, coriander, cinnamon, fennel seeds, star anise, bay leaves, sichuan peppercorns. Beef tendon, for that unctuous mouthfeel. Simmered for a few hours. It's been a relatively lazy day. 

In a bowl with homemade haam choy, homemade pickled daikon, and a soft egg. 

I guess, it turned out more like a bowl of ramen. Who cares… it was farkin’ delicious!!

I am so doing this 

caliking

The Cen-Tex Smoker said:

...
I am so doing this 

The broth is pretty rich, so the pickled daikon is well worth the effort. It'll last for months in the fridge. 

The Cen-Tex Smoker

caliking said:

The Cen-Tex Smoker said:

...
I am so doing this 

The broth is pretty rich, so the pickled daikon is well worth the effort. It'll last for months in the fridge. 

We have our fermentation station all set up at the new place so perfect timing 

CTMike

Damn dude, you’re on another planet with these cooks lately -this looks fanfarkingtastic. Definitely will be trying this. 

Photo Egg

Wow!!!

Ozzie_Isaac

Those photos are worthy of being stolen by Steve Raichlen.  Absolutely fantastic!

gmanrva

Wow, totally next level. I love it!!

caliking

Ozzie_Isaac said:

Those photos are worthy of being stolen by Steve Raichlen.  Absolutely fantastic!

Ha ha! Only on this forum, would that be understood to be a compliment .

Foghorn

caliking said:

Wolfpack said:

Excellent idea, write up, and pictures.  The finished photo makes me sad I can’t try it and jealous at the same time. Awesome work

Here's the recipe I mainly followed:
https://thewoksoflife.com/taiwanese-beef-noodle-soup-instant-pot/

I made the broth in a dutch oven. caliqueen thought the star anise was a bit much, so I'd use half next time. I also added dried orange peel, and black cardamom, but the recipe in the link doesn't call for that. 

You could make the broth, and put this together with leftover protein. Its good winter comfort food

How will you know what “half” is?

And oh yeah - nice cook.

caliking

Foghorn said:

caliking said:

Wolfpack said:

Excellent idea, write up, and pictures.  The finished photo makes me sad I can’t try it and jealous at the same time. Awesome work

Here's the recipe I mainly followed:
https://thewoksoflife.com/taiwanese-beef-noodle-soup-instant-pot/

I made the broth in a dutch oven. caliqueen thought the star anise was a bit much, so I'd use half next time. I also added dried orange peel, and black cardamom, but the recipe in the link doesn't call for that. 

You could make the broth, and put this together with leftover protein. Its good winter comfort food

How will you know what “half” is?

And oh yeah - nice cook.

Are you questioning my ability to determine what half of "that seems about right" is??

Of course, it would be "that looks like half of what seems about right".