Changde Beef Rice Noodles

Ingredients

• 800g beef brisket, cut into 3cm cubes
• 2 tbsp neutral oil
• 2 tbsp Pixian chilli bean paste, chopped
• 8 dried chillies
• 1 tbsp Sichuan peppercorns
• 2 star anise
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp fennel seeds
• 1 black cardamom pod
• 1 strip dried mandarin peel
• 1 thumb ginger, sliced
• 6 garlic cloves, smashed
• 3 spring onions, halved
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 20g rock sugar
• 3 tbsp Shaoxing wine
• 1.5 litres beef stock or water
• 600g fresh round rice noodles
• 1 tsp salt
• 4 spring onions, finely sliced
• small handful coriander
• chilli oil, to serve

Before you cook

• Soak the cubed brisket in cold water for one hour, changing the water once, to draw out the blood
• Slice the ginger, smash the garlic and halve the spring onions
• Tie the star anise, cinnamon, bay, fennel, black cardamom, mandarin peel and Sichuan peppercorns into a piece of muslin
• Chop the chilli bean paste finely

Steps

1. Drain the brisket, put it in a pan of cold water, and bring it to the boil.
2. Skim the surface for three minutes, then drain the beef and rinse it warm.
3. Heat the oil in a heavy pot over medium heat and add the chilli bean paste.
4. Stir until the oil turns deep red, about one minute.
5. Add the ginger, garlic, halved spring onions and dried chillies, and stir for thirty seconds.
6. Add the beef and turn it in the paste for two minutes.
7. Pour in the Shaoxing wine and let it bubble away.
8. Add both soy sauces, the rock sugar, the spice bag and the stock.
9. Bring the pot to the boil, then reduce it to the gentlest simmer and cover.
10. Braise for two hours, until the beef yields completely to a spoon.
11. Fish out the spice bag, ginger and spring onions, taste the broth, and season it with the salt.
12. Bring a separate pan of water to the boil and cook the rice noodles until soft and slippery, about two minutes.
13. Divide the noodles between four deep bowls.
14. Ladle the beef and plenty of hot broth over each bowl.
15. Finish with sliced spring onions, coriander and a spoonful of chilli oil for those who want it.