BNS Hot Pot Base

Beef noodle soup (BNS) is a Taiwanese staple built on slow-simmered beef shank and a deeply savory, spice-laced broth. This version skips the noodles, focusing on the heart of the dish: tender beef and a fragrant stock that makes a great hot pot base.

You’ll find beef shank and all the spices needed in Chinatown, and many of the pantry staples — from doubanjiang to rock sugar — are easy to source online through Weee. Once the broth is on the stove, the rest is just time and patience.

serves 4-6

Ingredients

For the beef
3 oz ginger, thinly sliced
4 scallion stalks, sliced into 2 inch sections, keep one whole
2 lb brisket, cut into large cubes
1.5 lb beef shank, whole
2 tablespoon tallow or vegetable oil
4 whole dried chili
4 garlic cloves, sliced
1 onion, diced
1 large carrot, cubed
1 daikon, cubed
2 tablespoon doubanjiang (Ming Teh or other Taiwanese brand preferred)
1 teaspoon rock sugar
1 cup michu
Salt

For the spice packet
1 aged tangerine peel
3 black cardamom
1 tablespoon cloves
1 cinnamon stick
4 slices angelica root
3 star anise
2 bay leaves

For serving
Cabbage, tofu, mushrooms, or anything you like for hot pot

Directions

Thoroughly rinse beef until no blood remains.

In a large pot filled with water, add 1 oz of ginger and 1 whole stalk of scallion. Bring it to a simmer, add all the beef. Allow it to simmer for 30 minutes. Pick out the beef and discard the rest.

Heat a clean large pot and add lard or vegetable oil over medium-high heat. Add chili, garlic, ginger and the rest of the scallion, stir-fry until fragrant. Add onions, stir until transparent. Add doubanjian and rock sugar, stir until coated. Add michu to deglaze. Place carrots, daikon, and beef into the pot, add just enough water to cover.

Place all the ingredients of the spice packet into the center of the cheese cloth, tie it up with a butcher’s twine. Drop it into the pot with beef, season with salt. Cover and simmer for 2 hours, until beef is tender.

Uncover, pick out beef, carrots, and daikon. Strain the broth and discard the spice packet. Season the broth with salt as needed.

Slice the beef shank into ½ inch slices.

Place the carrots and daikon into a serving pot, along with the broth and beef.

Serve the BNS hot pot with cabbage, tofu, mushrooms or whatever you desire in a hot pot.