Singletree Soup Nazi

This is my take on the Braised Beef soup from Din Tai Fung. It uses ingredients that are more common and can mostly be found at your average grocery store. While it’s not “authentic” my family really likes it and even says it’s better than Din Tai Fung (though they might just be being nice)

INGREDIENTS

5 Lbs Chuck Roast – Cut into 2”-3” pieces
2 Yellow or Sweet Onions – Sliced moderately thin
High temperature searing oil (Tallow or Avocado oil)
1 Bunch Green Onion – Ends trimmed, cut into ½ inc pieces, include the greens
2 Tbsp Tomato Paste
4 Garlic Cloves – Crushed
1” Fresh Ginger nob – Peeled and slice very thin
2 Tbsp Dark Soy Sauce
3 Tbsp Mirin
1 Tbsp Worcestershire Sauce
½ Cup White Wine Vinegar
1 Tbsp Sriracha
4 Star Anise
8 Fennel Seeds
6 Cardamom Pods
2 Bay Leaves
1 Pinch Red Peppers Flakes
10 Cups Water

SPECIAL EQUIPMENT

Large Dutch Oven

PREPARATION

Wrap the spice pack

• Use fine cheesecloth or a spice bag.  Put the Star Anise, Fennel, Cardamon, Bay Leaves and Red Pepper Flakes in the cheesecloth or spice bag.  Tie off w/ twine to close

Make the soup

• Preheat the oven to 300 Deg F
• Generously salt the Beef and let sit.  At least an hour, preferrable overnight (uncovered in the refrigerator)
• Add enough oil/tallow to the Dutch Oven to put at least 1/8” in the bottom.  Heat on medium-high heat
• Working in batches, sear the Beef until it has a nice crust on all sides, reserve into a bowl
  • Tip – It’s very hard to overdo the sear, so don’t be shy.
• Pour off any excess oil
• Add the onions to the Dutch Oven, sear to soften.  As the liquid from the onions is released, scrape up the brown bits (the Fond) from searing the Beef.
• When the onions start to become translucent, add the garlic.  Cook for 1 minute.  Stir frequently to prevent the garlic from burning
• Add the Tomato Paste, stir to coat all of the onions. Cook for 1 minute.
• Add the White Wine Vinegar.  Deglaze the bottom of the pan until nearly all of the brown bits have been loosened.
• Add the Beef, Green Onions, Ginger, Soy Sauce, Mirin, Worcestershire Sauce, Sriracha and Water
• Add the Spice Bag
• Bring back to a boil on the stove top
• Cover and place in the oven.  Braise for approximately 3 hours, or until the beef is fall apart tender

SERVING SUGGESTIONS

 Serve over Ramen or Rice Noodles.
Top with a couple of pieces of Steamed Broccoli or Steamed Baby Bok Choy