Taiwanese Braised Beef Noodle Soup Brisket
Acquire how to make Instant Pot Taiwanese Beef Noodle Soup (台灣牛肉面 or 紅燒牛肉麵). The soul of this Pressure Cooker Taiwanese Beefiness Noodle Soup is the comforting beef goop with rich layers of flavors bursting with spices & aromatics. You'll enjoy this nourishing soup with tender beef & satisfying al-dente noodles.
What is Taiwanese Beef Noodle Soup?
Taiwanese Beefiness Noodle Soup (Chinese: 台灣牛肉面 or 紅燒牛肉麵) is one of the most popular & iconic dishes from Taiwan.
Originally inspired by a variety of Chinese Beefiness Noodle Soups from different cuisines including Shanghainese, Cantonese, Sichuan.
This comforting noodle soup is mainly made with beefiness, noodles, and tomatoes. And the rich & flavorful "Dou Ban Jiang & Soy Sauce-base" beef broth is the soul of the dish.
The best Taiwanese Beefiness Noodle Soup achieves a total & counterbalanced sweet-savory-umami-sour with a kicking of spiciness flavor profile.
Back in the days, Beef Noodle Soup simply had a little bit of beef, lots of soup, soy sauce, noodles, and green onions.
Every bit time went on, more than and more noodle vendors added their own unique twists and styles into creating their own version of Beef Noodle Soup.
Nowadays, restaurants offer a wider diverseness of broth, noodles, toppings, and cuts of beef for customers to relish.
Beefiness: more often than not made with beef shank, merely some people also like to utilise brisket, other cuts of beefiness, or add together beef tendons. Sometimes restaurants would add beefiness bones like ribs or oxtails to enrich the beefiness broth.
Beefiness Broth: rich & flavorful soup; tin be spicy or non-spicy.
Noodles: a variety of choices including Knife Cut Noodles (dao xiao mian; Chinese: 刀削面), Flat Noodles (Chinese: 台式粗麵), Thin Noodles (Chinese: 幼麵), Rice Noodles (Chinese: 新竹米粉), or Vermicelli (Chinese: 冬粉).
Toppings: a diverseness of choices including vegetables, cilantro, pickled greenish mustard (Chinese: 酸菜), dark-green onions, and more.
Let's cook this Instant Pot Taiwanese Beef Noodle Soup!
Step-by-Step Guide: Instant Pot Taiwanese Beefiness Noodle Soup
Here are the ingredients for cooking Taiwanese Beefiness Noodle Soup in Instant Pot:
*Pro Tip: We used 2lbs beefiness shanks and 1lb well-marbled chuck steak for different mouthfeel & textures. Overall, beef shanks work better than chuck steak for this Taiwanese beef noodle soup recipe. If y'all only want to use one type of beefiness, substitute the chuck steak with another pound of beef shank.
Greenish Onions: Separate the white parts of dark-green onions from the light-green parts.
Pickled Green Mustard (Chinese: 酸菜): You tin can usually find pickled green mustard in Asian supermarkets. We highly recommend using them for garnish if yous tin can find them! 😀
Step ane
Optional: Parboil Beefiness Meat
*Pro Tip – Parboil or Not: The advantage of parboiling the beef is having a cleaner beef broth in the end. The disadvantage is losing a bit of the beef flavors during this meat "cleaning" stride. For beef noodle soups, we normally skip this step and remove the fat/scums with a Fat Separator at the end.
*Stovetop vs. Instant Pot: It'due south faster to parboil the beef on the stovetop instead of Instant Pot. 🙂
First, bring 4 quarts of cold water to a boil.
So, boil the beef for 5 minutes to clean and remove excess fat.
Lastly, remove the beef, and then rinse them in cold h2o.
Step two
Toast Spices in Instant Pot
Start, put all the spice ingredients in the Instant Pot Pressure Cooker.
Then, press the "Saute" push to "Sauté More" to heat up the Instant Pot.
Once you smell the spices' odour (later ~2.5 mins), remove and prepare aside the toasted spices.
Stride 3
Dark-brown Beef in Instant Pot
Expect until the Instant Pot says "HOT".
*Pro Tip: Make sure the Instant Pot is every bit hot as it tin be to induce a Maillard reaction.
First, pat dry the beef shanks and chuck roast steak, then lightly season i side with salt.
Drizzle 1 tbsp (15ml) vegetable oil in the inner pot, and so ensure to glaze the oil all over the whole bottom of the pot.
Now, carefully place the seasoned side of beef in Instant Pot. Then, lightly season the other side of beef with salt.
Dark-brown i side of the beefiness for 5 minutes earlier flipping over, and so brown the other side for some other 5 minutes.
Finally, set aside the browned beef shanks and chuck steak.
Step 4
Saute Onions and Tomatoes
Now, add another i tbsp (15ml) vegetable oil in Instant Pot.
Add sliced onions, the white parts of green onions, halved roma tomatoes, sliced shallot, and 2 tbsp (28g) ginger slices in Instant Pot, so saute for 5 minutes.
Add 8 crushed garlic cloves, the green parts of green onions, 2 tbsp (30g) Doubanjiang, one tsp (5g) love apple paste, 3 – half dozen dried cherry chilies, and all the toasted spices in Instant Pot, then saute for another minute.
While the tomatoes and onions are sauteing, cut beef shanks in halves and beef chuck roast into 1.5″ – 2″ cubes.
Step v
Deglaze Instant Pot
Cascade ¼ cup (63ml) rice wine in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
*Note: If you're not using rice wine, cascade in ¼ cup (63 ml) cold water.
Footstep 6
Pressure Melt Beef Broth
Add browned beef, 3 tbsp (45ml) regular soy sauce, 2 tbsp (30ml) fish sauce, i tbsp (15ml) night soy sauce, ½ tsp (1.6g) ground white pepper, and 15g rock saccharide (or granulated carbohydrate) in Instant Pot, then give it a quick mix.
Then, pour 6.five cups (1625ml) common cold water into the Instant Pot.
*Pro Tip: Make sure the water level is right at or below the Instant Pot's Maximum Fill Line (encounter the yellow arrow in the photo below).
With Venting Knob in Venting Position, close the lid, then plow Venting Knob to Sealing Position.
- Pressure Cooking Method: Pressure Melt at High Pressure for 42 minutes, then 30 minutes Natural Release
After 30 minutes, carefully release the remaining pressure by turning the Venting Knob to Venting position.
Remove the lid advisedly.
Step 7
Cook Vegetables and Noodles
Now, let's melt the vegetables (optional) & noodles!
When there are ten minutes left on the Natural Release, start boiling water on the stovetop.
Once the water starts boiling, season water with salt and 1 teaspoon of oil. So, cook vegetables and noodles co-ordinate to your preferences.
For Reference: Shanghai Bokchoy takes roughly 2 minutes and spinach takes roughly 1 minute.
Finally, drain vegetables & noodles, and so gear up them aside.
Stride 8
Strain Beef Broth
First, transfer the beef to a large mixing bowl or plate.
At present, strain the beefiness broth through a fine-mesh strainer.
Then, remove the fatty with a Fatty Separator or skim them off with a ladle if you like.
*Note: We're using ii inner pots in the photos. Delight don't pour the beef broth into your emptied Instant Pot cooker base without the inner pot!
Step 9
Season Beef Broth and Cut Beef Shanks
Now, cutting the beef shanks into 1″ – 1.five″ cubes.
Then, bring the rich & flavorful beef broth to a boil with the "Saute More" function.
Lastly, taste and accommodate the seasoning by calculation more than salt (for reference: we used roughly 2 – 3 large pinches of common salt).
Stride 10
Garnish & Serve Taiwanese Beef Noodle Soup
At present, assemble the dish by placing the cooked noodles, beef cubes, and vegetables in large serving bowls.
Then, pour in the piping hot rich & tasty beef broth.
Finally, garnish the Instant Pot Taiwanese beef noodle soup with finely sliced green onions, chopped cilantro, and pickled green mustard (optional).
*Note: the beef broth'south flavor profile should taste fifty-fifty ameliorate with the extra garnishes!
Serve immediately.
Enjoy your Succulent Taiwanese Beef Noodle Soup in Instant Pot~
Broth:
- 2 pounds (908g) beef shank
- one pound (454g) beef chuck steak
- 2 tablespoons (30ml) vegetable oil
- 1 (220g) large onion , sliced
- 3 stalks (36g) green onions , carve up white office, light-green office cut in half
- 3 (290g) roma tomatoes , halved
- 1 (56g) shallot , sliced
- 2 tablespoons (28g) ginger , sliced
- eight cloves (34g) garlic , crushed
- 2 tablespoons (30g) doubanjiang (chili edible bean paste; Chinese: 豆瓣醬)
- 1 teaspoon (5g) lycopersicon esculentum paste
- three - 6 (3g) dried ruddy chilies (conform the amount according to the dried chili type)
- ¼ cup (63ml) rice wine (optional)
- 3 tablespoons (45ml) regular soy sauce
- 2 tablespoons (30ml) fish sauce (can substitute with regular soy sauce)
- 1 tablespoon (15ml) nighttime soy sauce (optional)
- ½ teaspoon (1.6g) footing white pepper
- fifteen grams rock sugar (or 1 tablespoon + ane teaspoon (20g) granulated sugar)
- 6½ cups (1625ml) cold water
Noodles & Garnishes:
- Cooked thin or thick noodles (such as pocketknife-cut noodles) , 100g - 120g per person
- 20 grams fresh cilantro , finely chopped
- 1 - ii stalks green onions , finely sliced
- 80 grams vegetables (Shanghai Bok choy or spinach) (optional)
- Spicy or non-spicy pickled dark-green mustard (酸菜) (optional)
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Optional - Parboil Beef Meat: Bring four quarts of h2o to a eddy. Boil the beef for v minutes to make clean and remove backlog fat. Remove the beef, so rinse them in cold h2o.
*Note: We normally skip this pace when making beef noodle soups, and remove the fatty/scums with a fatty separator at the cease.
-
Toast Spices in Instant Pot: Put all the spice ingredients in Instant Pot. Press "Saute" button to "Sauté More" to estrus up Instant Pot. When the spices release their fragrance (~2.v mins), remove and set aside the toasted spices.
-
Brown Beefiness in Instant Pot: Wait until the Instant Pot says "HOT". Pat dry out the beef shanks and chuck roast steak, so lightly flavor one side of beef with table salt. Drizzle i tbsp (15ml) vegetable oil in the inner pot, and so ensure to coat the oil over the whole bottom of the pot.
Carefully place the seasoned side of beef in Instant Pot. Lightly flavour the other side of beef with salt. Brown 1 side of the beef for v minutes before flipping over, then brown the other side for some other 5 minutes. Set aside the browned beef.
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Saute Onions and Tomatoes: Add ane tbsp (15ml) vegetable oil in Instant Pot. Add in sliced onions, white parts of green onions, halved roma tomatoes, sliced shallot, and 2 tbsp (28g) ginger slices, and then saute for 5 minutes. Add in 8 crushed garlic cloves, green parts of green onions, two tbsp (30g) Doubanjiang, 1 tsp (5g) tomato paste, 3 - 6 dried blood-red chilies, and all the toasted spices, then saute for another minute.
While the tomatoes and onions are sauteing, cutting beef shanks in halves and beefiness chuck roast into i.5" - 2" cubes.
-
Deglaze Instant Pot: Pour ¼ loving cup (63ml) rice vino in Instant Pot, and then deglaze past scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
-
Pressure Cook Beef Broth: Add together in browned beef, three tbsp (45ml) regular soy sauce, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) dark soy sauce, ½ tsp (one.6g) footing white pepper, and 15g rock sugar, so requite information technology a quick mix.
Pour 6.5 cups (1625ml) cold water into the Instant Pot. Make sure the h2o level is right at or beneath the inner pot'southward Maximum Fill Line.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 42 minutes, and then 30 minutes Natural Release. Remove the lid carefully.
-
Melt Vegetables and Noodles: When there are 10 minutes left on the Natural Release, offset boiling water on the stovetop. Once the water starts humid, flavour water with table salt and one teaspoon of oil. Cook vegetables and noodles according to your preferences, and so drain and fix them bated.
-
Strain Beefiness Broth: Transfer the beefiness to a large mixing basin or plate. Strain the beef broth through a fine-mesh strainer. Remove the fat with a Fatty Separator or skim them off with a ladle if desired.
-
Flavor Beef Goop and Cut Beef Shanks: Cut the beef shanks into one" - 1.5" cubes. Bring the tasty beefiness goop to a eddy with the "Saute More" role. Taste and adjust the seasoning by adding more common salt (we added roughly two - three large pinches of table salt).
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Garnish & Serve: Assemble the dish by placing the cooked noodles, beef cubes, and vegetables in large serving bowls. Pour in the pipage hot rich & tasty beef goop. Garnish with finely sliced light-green onions, chopped cilantro, and pickled dark-green mustard. Serve immediately & relish~
i) Parboiling Beef:
- Reward: Have a cleaner beef broth in the end.
- Disadvantage: Lose a chip of the beef flavors during this meat "cleaning" pace.
ii) Parboiling with Stovetop vs Instant Pot: It'due south faster to parboil the beef on the stovetop instead of using the Instant Pot.
3) Rice Wine Substitute: If you lot're not using rice wine to deglaze, substitute with ¼ cup (63 ml) cold water.
4) Cooking Vegetables: Cook Shanghai Bokchoy under boiling h2o for roughly 2 minutes. Spinach takes roughly i minute nether boiling h2o.
5) Garnishes: Beefiness broth'southward flavor contour should sense of taste even better with the extra garnishes.
*Charge per unit Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Calories: 420 kcal | Carbohydrates: xx g | Protein: 37 g | Fatty: 21 g | Saturated Fat: ten g | Cholesterol: 87 mg | Sodium: 1169 mg | Potassium: 939 mg | Cobweb: iii chiliad | Sugar: ix g | Vitamin A: 685 IU | Vitamin C: 15 mg | Calcium: xc mg | Iron: 5 mg
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