Mom's Braised Beef with Dried Egg Noodles
- Prep time 10Min
- Cook time 2Hr, 30Min
- Technique Stew
- Meat Beef
- Cut Clod/Chuck
- Serves 4
Blogger ‘Mom, How Do I Cook This?’ shares a heartfelt family recipe perfect for spoiling Mum with quality time and quality Australian beef.
Ingredients
- 1 kg Australian Beef Chuck Roll
- 2-3 Cinnamon Sticks
- 2-3 Star Anise
- 1 tsp Sichuan Peppercorns
- 1 tsp Black Peppercorns
- 1 tsp Coriander Seeds
- 2 Chinese Celery Roots
- 2 Pandan Leaves
- 2 tbsp Black Soy Sauce
- 2 tbsp Green Mountain Seasoning Sauce
- 1 tbsp Sugar
- 4 portion Egg Noodles
- 2 tsp Fried Garlic Oil
- 1 cup Fresh Bean Sprout
Method
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Toast the cinnamon sticks, star anise, sichuan peppercorns, black peppercorns, and coriander seeds in a pan over medium heat until fragrant
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Once fragrant and toasted, remove the spices from heat and carefully pour them into a tea cloth
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In a large pot, bring water to a boil and add the spice bag along with pandan leaves and Chinese celery roots
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Cut Australian Beef Chuck Roll into bite size cubes and add them to the pot
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Season to taste
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Close the lid and bring to boil
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Once boiling, reduce to medium heat and keep the lid closed to boil for another hour
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Prepare the egg noodles by rinsing them in water to remove the starch. Bring a small pot of water to boil, cook the noodles for 15 seconds with chopsticks to keep them from sticking together
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Strain the egg noodles, add to a bowl and combine with fried garlic oil
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Add bean sprout and other desired vegetables
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When ready to serve, pour the braised beef over the egg noodles
