Name: Beef Brisket Noodles
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT11H45M0.000S
Yield: 5-6 servings
Ingredients: One 5- to 6-pound beef brisket; 4 tablespoons powdered ginger; 4 tablespoons crushed red pepper flakes; 4 tablespoons cooking wine; 4 to 6 pieces star anise; A few geranium leaves; 1 stick cinnamon; 1 bunch green onions, plus more, chopped, for serving; 1/2 purple onion; 7 tablespoons pixian bean paste; 1 to 2 pounds beef bones; 1 to 2 teaspoons salt; Four to five 3.5-ounce packages ramen noodles; Shredded lettuce and broccoli, for serving

Directions

In big stockpot, add the brisket and cover with water. Add the ginger, red pepper flakes, wine, star anise, geranium leaves, cinnamon stick, green onion stalks and purple onion. Let it come to a boil and cook, 40 minutes. Add 4 tablespoons bean paste and boil for another 30 minutes. Use a long stick to poke holes into the brisket to allow the sauces to penetrate. Turn off the heat and let cool, then store in the refrigerator overnight.
To make the base, boil the beef bones in water for 2 to 3 hours, adding more water as needed to keep the pot half full. Add the salt.
Boil the noodles according to the package directions. To the base, add the remaining 2 to 3 tablespoons bean paste and about 8 pieces beef brisket. Add the noodles, shredded lettuce and broccoli and garnish with the chopped green onions. Ready to serve!