Entree: China – Guizhou – 花溪牛肉粉 ➤ Huāxī niúròu fěn (Huaxi-style braised beef served over rice noodles in a clear spiced beef broth)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 hrs

Total 3 hrs 30 min

Ingredients

- 1 lb (450 g) beef brisket, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 lb (900 g) beef bones (neck or marrow bones) for stock
- 12 cups (2.8 L) water
- 2 tbsp (30 ml) vegetable oil
- 1 large piece ginger, 2 in (5 cm), sliced
- 4 cloves garlic, smashed
- 2 star anise
- 1 small cinnamon stick (about 2 in / 5 cm)
- 1 tsp (2 g) Sichuan peppercorns, lightly crushed
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce (optional, for color)
- 1 tbsp (12 g) rock sugar or granulated sugar
- 1 1/2 tsp (9 g) salt, adjust to taste
- 14 oz (400 g) fresh rice noodles (wide or medium flat)
- 1 cup (150 g) pickled mustard greens (suan cai), rinsed and chopped
- 2 tbsp (30 ml) chili oil, or to taste
- 1/4 cup (15 g) fresh cilantro leaves, chopped
- 3 scallions, thinly sliced
- Fried shallots or garlic, for garnish (optional)

Instructions

1. Blanch beef bones and brisket in a pot of boiling water for 3 minutes to remove impurities. Drain and rinse bones and meat under running water.
2. In a large stockpot, heat vegetable oil over medium heat. Add ginger slices, smashed garlic, star anise, cinnamon stick, and crushed Sichuan peppercorns; sauté briefly until aromatic, about 1 minute.
3. Add blanched bones and brisket to the pot, pour in 12 cups (2.8 L) of fresh water, and bring to a boil. Skim any foam, then reduce heat to low and simmer gently, partially covered, for 2 to 3 hours until broth is deeply flavored and brisket is tender.
4. Remove brisket and set aside to cool slightly. Strain broth through a fine sieve into a clean pot, pressing solids to extract flavor; discard solids. Return strained broth to the stove and bring to a gentle simmer.
5. Slice the cooled brisket thinly against the grain. Season the simmering broth with light soy sauce, dark soy sauce (if using), rock sugar, and salt. Adjust seasoning to taste.
6. Meanwhile, blanch rice noodles in boiling water per package instructions until tender (usually 30–60 seconds for fresh noodles), then drain and divide among serving bowls.
7. Place sliced beef over the noodles, spoon chopped pickled mustard greens on top, and ladle the hot seasoned broth and a few pieces of beef over each bowl to heat the meat through.
8. Finish each bowl with a drizzle of chili oil, chopped cilantro, sliced scallions, and fried shallots if using. Serve immediately.