Beef Noodle Soup
This recipes was shared by a WWOOFer from Hong Kong as a part of Kelsey's fieldwork in Central Otago. The recipe was carefully selected by the WWOOFer prior to her travels to New Zealand, because she wanted to demonstrate to her Hosts that Chinese recipes were actually much simpler than many were likely to perceive them to be, and did not require as many difficult or specialized skills.
1 kg beef, whole (roast)
2 scallions, diced
1 inch ginger, fresh, chopped
5 red radishes (diced into thin sliced circles)
3 cloves garlic (chopped)
Fill large soup pot with enough water to cover beef roast. Place beef roast in boiling water and boil for 30 to 60 seconds to remove impurities. Then drain the water and replace the water in the pot, to cover the roast.
Place beef (still whole) in stewing pot, along with scallion, ginger and aniseed. Stew for 2 hours until a chopstick can poke through the beef. Reserve strained stock.
Remove the beef from the pot and press overnight to make the meat tighter (wrap in cling wrap and press with large books, like dictionaries).
The next day, strain the stock a second time, and boil the noodles with clear water in a separate pot while heating the stock. Place noodles in individual serving bowls and spoon warm brother over them.
Slice beef and place over noodles. Garnish with radish slices and chopped garlic as desired.