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Ingredients
- 3 lbs boneless beef chuck roast, cut into 1 1/2 – 2 inch cubes
- 1/4 cup all-purpose flour
- 2 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 10 cloves garlic
- 3 inch ginger
- 2 lemongrass
- 1 cinnamon stick
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- 1/2 cup rice wine
- 4 cups beef broth
- 2 bay leaves
- Beef Broth
- 1 piece kombu, dried kelp (can be found at most asian markets)
- 1 piece lemongrass
- 2 inch ginger
- 5 cloves garlic
- 5 cups of beef broth
- udon noodles, cooked
- spinach, sauteed
Preparation
Step 1
Preheat an oven to 325°F. In a ziplock bag, mix together the flour, salt, pepper, garlic powder, and ginger powder. Toss the beef cubes in the ziplock bag and cover each piece in flour. Set aside.
Battle Chef Brigade: Bull Noodle Soup
Place a dutch oven (or other large oven safe pot) with olive oil on the stove over medium-high heat. Add the the beef cubes and cook until each side is browned. You will probably have to do this in several batches. Put the browned beef on a plate while you work on the rest of the beef.
Battle Chef Brigade: Bull Noodle Soup
After all the meat is cooked, add the garlic, ginger, lemongrass, and cinnamon stick to the pan. Cook for 3 minutes or until the garlic has slightly browned. Add the brown sugar and mix together.
Battle Chef Brigade: Bull Noodle Soup
Pour the soy sauce, rice wine, and beef broth into the dutch oven. Bring to a slight boil. Add the browned beef.
Battle Chef Brigade: Bull Noodle Soup
Add the bay leaves, cover and then place in the oven to cook for 2-4 hours. The longer you it cooks, the more tender the beef will be.
To make the broth for the soup, combine the kombu, lemongrass, ginger, garlic cloves, and beef broth in a saucepan over medium heat. Bring to a low simmer and cook for 20 minutes. Remove the kombu, lemongrass, ginger and garlic before serving.
Add the udon, the cooked beef, and spinach to a serving bowl. Pour the broth and serve.