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OT- Taiwanese-style Beef Noodle Soup

caliking
caliking Posts: 19,780
in EggHead Forum
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!!


#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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Comments

  • Mattman3969
    Mattman3969 Posts: 10,458
    There you go again leavin me with nuttin to say but Damn! 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    I officially hate you.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    My goodness. That looks wonderful.
    Stillwater, MN
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  • Botch
    Botch Posts: 17,376
    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).  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • caliking
    caliking Posts: 19,780
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • saluki2007
    saluki2007 Posts: 6,354
    My gawd. 
    Large and Small BGE
    Central, IL

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  • Canugghead
    Canugghead Posts: 13,718
    Damn! Damn!
    canuckland
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  • caliking
    caliking Posts: 19,780
    edited December 2021
    Canugghead said:
    Damn! Damn!
    This is the cook, that started with making the haam choy some time back :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lkapigian
    lkapigian Posts: 11,549
    Hey Now !
    Visalia, Ca @lkapigian
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  • GrateEggspectations
    GrateEggspectations Posts: 11,605
    Love these cooks that are off the beaten path. Looks incredible. 
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  • johnmitchell
    johnmitchell Posts: 7,364
    Good grief 😋😋😋

    Greensboro North Carolina
    When in doubt Accelerate....
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  • Wolfpack
    Wolfpack Posts: 3,552
    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
    Greensboro, NC
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  • northGAcock
    northGAcock Posts: 15,173
    I’m not worthy. Man that looks like pure joy. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • caliking
    caliking Posts: 19,780
    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 :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    northGAcock said:
    I’m not worthy. Man that looks like pure joy. 
    It was! I could eat just the broth with noodles. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    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 
    Keepin' It Weird in The ATX FBTX
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  • caliking
    caliking Posts: 19,780
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    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 
    Keepin' It Weird in The ATX FBTX
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  • CTMike
    CTMike Posts: 3,664
    Damn dude, you’re on another planet with these cooks lately -this looks fanfarkingtastic. Definitely will be trying this. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • Photo Egg
    Photo Egg Posts: 12,137
    Wow!!!
    Thank you,
    Darian

    Galveston Texas
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,678
    Those photos are worthy of being stolen by Steve Raichlen.  Absolutely fantastic!

    I would rather light a candle than curse your darkness.

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  • gmanrva
    gmanrva Posts: 429
    Wow, totally next level. I love it!!
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
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  • caliking
    caliking Posts: 19,780
    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 .

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Foghorn
    Foghorn Posts: 10,227
    edited December 2021
    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.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • caliking
    caliking Posts: 19,780
    edited December 2021
    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".

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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