Beef Tendon Noodle Soup
- Slow Cooker
- 3 beef shank bones, (see notes after the recipe)
- 2 cloves
- ¼ teaspoon coriander seeds
- 1 half-inch piece cinnamon bark
- 1 star anise
- 2 cloves garlic, no need to peel
- 1 small onion, or half of a medium onion, halved or quartered
- 1 half-inch knob ginger, no need to peel
- 1 stalk lemongrass, pounded (optional)
- fish sauce
- cooked noodles
- fried shallots
- Preheat the oven to 400F.
- Arrange the beef shank bones on a tray lined with foil.
- Roast the bones until lightly caramelized.
- Transfer the roasted bones to the slow cooker and add enough water to cover.
- Throw in the cloves, coriander seeds, cinnamon bark, star anise, garlic, onion, ginger and lemongrass.
- Drizzle in two tablespoons fish sauce.
- Cook the bones on LOW for 16 to 18 hours (see notes after the recipe).
- Cool the bones and broth.
- Carefully scoop out the bones and transfer to a container that can go into the fridge.
- Strain the broth directly into the container with the bones.
- Chill overnight to allow the flavors to deepen.
- Reheat the bones and broth. Taste and add more fish sauce, if needed.
- Place the cooked noodles in bowls.
- Divide the tendon among the three bowls and add a bone at the center (remember, that contains marrow).
- Garnish the beef tendon noodle soup with cilantro, scallions and fried shallots.
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