Pig and Tiger Beef Noodle Soup
Fresh off a Michelin nod, Pig and Tiger shares the slow-simmered beef noodle soup made for snowy nights and slurping without shame
Ingredients
- 2 lbs. beef bones (preferably cut marrow or femur bones)
- 1 lbs. beef tendon (cut)
- 2½ lbs. boneless beef shanks
- 8 qts. water (plus more for soaking, blanching, and topping off)
- Oil (as needed)
- 4 bay leaves
- 3 tbsp. white peppercorns (whole)
- 1 star anise
- 3 tbsp. Sichuan peppercorns (whole)
- 1 cinnamon stick
- 2 yellow onions (roughly chopped)
- ½ c. ginger (roughly chopped)
- 4 tomatoes (roughly chopped)
- 1 c. scallions (roughly chopped)
- ⅓ c. garlic (roughly chopped)
- 2½ tbsp. sugar
- 1¾ c. mijiu wine, Shaoxing wine, or dry sherry
- ½ can Sichuan-brand hot bean paste (doubanjiang)
- 2¼ tbsp. mushroom powder (optional)
- ¼ c. soy sauce
- salt (to taste)
Directions
- Soak bones, tendons, and shanks in cold water overnight, changing the water at least once. Drain and rinse. Place in a stockpot (at least 12-qt. capacity), cover with fresh water, and bring to a rapid boil. Drain and rinse thoroughly.
- Clean pot, return bones, tendons, and shanks, and add 8 qts. water. Simmer gently for 4 hours, checking shanks and tendons for tenderness after 2½ hours and removing when tender. Set meat aside to cool. Strain broth, reserving bones, and add water as needed to return broth to 8 qts.
- Clean pot and heat over medium-high. Add a splash of oil and whole spices; toast until fragrant. Add onions and ginger; sauté until lightly browned, taking care not to burn spices. Add tomatoes and cook until softened. Stir in scallions, garlic, sugar, wine, hot bean paste, mushroom powder, if using, and soy sauce.
- Add onions and ginger; sauté until lightly browned, taking care not to burn spices.
- Add tomatoes and cook until softened. Stir in scallions, garlic, sugar, wine, hot bean paste, mushroom powder, if using, and soy sauce.
- Add reserved broth and bones. Bring to a boil, reduce heat, and simmer gently for 4 hours.
- Meanwhile, cut beef into 1-inch cubes and tendons into ½-inch pieces. Strain broth and discard solids. Season with salt, or dilute with water if too salty. Return broth, beef, and tendons to pot and heat through.