Taiwanese Beef noodle soup

Adapted from "Souped Up Recipes" YouTube channel. Not a hard recipe but lots of ingredients. I tend to go light on the spices. Did not have an orange peel and used an apple instead.

Blanche the meat

In pot of boiling water, combine:

1-2 lbs shank of beef muscle (trim off most of the fat)

3 slices of ginger and some white wine

boil < 10 minutes, then discard water and rinse and dry the meat.

Brown the meat at med hi heat, with a little oil. Sideline the meat.

At low heat, add 1.5 tbs sugar to the oil, melt sugar [making caramel takes patience, I have trouble with it, it is slow, and perhaps worth reading about], then mix in and coat the meat.

Add dry ingredients:

and stir together for a minute or two, the aromatics:

4 slices of ginger, 2 cloves of garlic, white part of 2 green onion, 1/2 onion quartered

cinnamon stick, bay leaf, dried orange peel, 1.5 tbs tomato paste

[star anise? Du Ban Jiang? Dry chili peppers [or eg a couple jalapeno slices]

Add wet ingredients:

Wine, 1.5-2 tbs soy sauce

Water enough to cover the beef (or more)

Cover and bring to boil

Add salt to taste

Reduce heat, cover, simmer 3-4 hours.

Note: the desired outcome is a broth that is clear without too much fat. I separate the meat from the broth; discard what is floating in the broth (eg old slices of ginger, cinnamon, and onion); chill the broth and remove any fat layer that solidifies on top. Then put meat back in broth.

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The result can be quite rich. You can dilute with beef broth or water.

Serve liquid over noodles, garnish with pieces of beef and steamed baby bok choy.