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For 6 to 8 servings
- 1 tbsp vegetable oil
- 2 lb beef brisket or well marbled boneless pot roast
- 1 lb fresh Chinese egg noodles
- 6 baby bok choy, each cut into quarters through the core
- 2 tbsp chopped Sichuan preserved vegetable (optional)
- 2 green onions, chopped
Braising liquid Edit
- 6 cups chicken broth
- ½ cup soy sauce
- 1 tbsp Chinese rice wine or dry sherry
- 1 tbsp chile bean sauce or chile garlic sauce
- 10 cloves garlic, peeled and lightly crushed
- 3 quarter size slices ginger
- 2 green onions, cut into 2 inch lengths
- 3 whole star anise
- 1 tsp sugar
- ½ tsp black pepper
- ½ tsp Chinese five-spice powder
- Place a Dutch oven over medium-high heat until hot.
- Add oil, swirling to coat bottom.
- Place meat in pan and brown for 2 minutes on each side.
- Add braising liquid ingredients and bring to a boil.
- Reduce heat; cover and simmer until beef is tender when pierced, 2 to 2½ hours.
- Near serving time, cook noodles in a large pot of boiling water according to package directions; drain, rinse with cold water, and drain again.
- Divide noodles among large soup bowls.
- In a pot of boiling water, cook bok choy until tender, 2 to 3 minutes.
- Drain and place over noodles in each bowl.
- Remove meat from braising liquid and cut into chunks; place in bowls with noodles.
- Ladle hot broth over noodles.
- Garnish with preserved vegetable and green onions and serve.