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Taiwanese Beef Soup

Ingredients:

1 - 1.5 lbs. beef shank

Vegetables for the slow cooker:

green onions

1 yellow onion

2 - 3 carrots

1 tomato

8 cloves garlic

ginger (small 3" piece)

Spices:

1/2 tsp. fennel

3 star anise

8 whole cloves

1 tsp. Sichuan peppercorns

1/2 cinnamon stick

3 - 4 dried chilis

2 - 4 Tbsp. rice wine (for deglazing)

Slow cooker broth ingredients:

6 cups filtered water

6 Tbsp. soy sauce

2 Tbsp. beef bouillon paste

Noodles & other soup ingredients:

knife-cut frozen noodles

baby bok choy

pickled mustard greens

fresh red chilis

cilantro (garnish)

Preparation:

Cut into smaller pieces and blanch the beef.

Stir fry the spices in the pot.

Put beef and cut vegetables into pot.

Add the broth ingredients into the pot & set to cook.

Slow cooker Recommended Cook Times:

High Heat: 6 - 8 hours

Low Heat: 9 - 10 hours

When ready to serve, cook the noodles, bok choy and assemble the soup