Monday, February 13, 2006

Hong shao niu rou mian

Ahh, restocking an empty kitchen with fresh ingredients is always a bit rejuvenating, as is cooking a decent meal for yourself.

Tonight's (late-night) meal was my attempt at recreating Hong Shao Niu Rou Mian (red braised beef noodles) that is a favorite of mine at a local restaurant. Like most of the dishes I like, it outwardly seems to be a fairly simple dish. It's getting the parts individually right that is the trick.

The parts:
1) A nice deep beef broth
2) Rice noodles - neither under-cooked nor over-cooked
3) Leafy vegetables - neither under-cooked nor over-cooked
4) Beef chunks - neither under-cooked nor over-cooked

For the leafy vegetables, I bought some Shanghai Cai and for the beef chunks, I bought beef short shin, which I think was pretty close to the meat they use in the restaurant.

In any case, I was fairly satisfied with my first attempt at this. The broth came out decent and the vegetables and noodles were good. My main issue was that the beef chunks did not come out tender at all, but overall, in terms of taste, it was not too shabby.



  1. Hey dude im in a Chin Uni and i had that almost everyday during winter. if you wanna make proper broth ya gotta take a beef bone and its marrow. Like a cut for an osso bucco for example, it looks like an eye, meat on the outer layer, bone in middle layer and marrow at the center. Roasting helps with flavor. As for the hong shao niu rou, its just braised beef stew, hence its being tender, so ya got your mirepoix, tomato paste and alot of simmering time w the lowest heat to make your meat flake off.
    Best of luck!

  2. Cool, thanks so much for the tip.