Chinese Beef Noodles

Ingredients

• 1 kg (2.2 lb) braising beef, such as chuck, shank or cheek
• 600g (1.3 lb) tomatoes, roughly chopped
• 1 large onion, roughly chopped
• 45g fresh ginger, sliced
• 1 tbsp vegetable oil
• 2 litres water, plus more if needed
• 25g light soy sauce
• 25g dark soy sauce
• 25g sugar
• 1 bay leaf
• 1 cinnamon stick
• 1 star anise
• 4 cloves
• 1 tsp Sichuan peppercorns
• 2 dried chillies, or to taste
• 1 tsp salt, plus more to taste
• 400g dried Chinese wheat noodles
• 300g Chinese cabbage or regular cabbage, sliced
• 15g fresh coriander or spring onions, sliced

Method

1. Cut the beef into large chunks and pat them dry.
2. Heat the vegetable oil in a large heavy pot over medium-high heat.
3. Brown the beef in batches, then return all the beef to the pot.
4. Add the ginger, onion, bay leaf, cinnamon, star anise, cloves, Sichuan peppercorns and dried chillies. Cook for 2 minutes.
5. Add the tomatoes, light soy sauce, dark soy sauce, sugar, salt and 2 litres of water.
6. Bring to a boil and skim away any foam from the surface.
7. Reduce the heat, cover partially and simmer gently for 1½–2 hours, until the beef is tender. Add more water if necessary to keep the beef covered.
8. Taste the broth and adjust the salt. Remove the bay leaf, cinnamon stick, star anise and cloves where practical.
9. Cook the noodles according to their package instructions, then drain.
10. Blanch the sliced cabbage in boiling water for 1–2 minutes and drain.
11. Divide the noodles and cabbage among five bowls.
12. Slice or portion the tender beef over the noodles and ladle the hot broth into each bowl.
13. Garnish with coriander or spring onions and serve immediately.