Ingredients
5
cups water
1 cup low sodium soy sauce
1 cup medium-dry Sherry
1/4 cup packed light brown sugar
1 peeled fresh ginger, smashed
1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped
3 garlic cloves, smashed
10 fresh cilantro stems
1/2 cup loosely packed fresh cilantro sprigs
2 pieces dried tangerine peel
4 whole star anise
1/4 tsp red pepper flakes
2 1/2 lb beef short ribs
1 3/4 cups chicken broth
10 oz linguine
1 cup fresh bean sprouts
4 tbsp Chinese pickled mustard greens
1 fresh red Chile pepper thinly sliced
Cheesecloth
Directions
1.
1. Bring water, soy sauce, sherry, brown sugar, ginger, white parts of scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes.
2. Add short ribs and gently simmer, covered for 2 1/2 hours.
3. Let the meat stand in cooking liquid, uncovered, 1 hour.
4. Transfer the meat to a cutting board with tongs.
5. Debone and cut the meat across the grain into 1/2-inch-thick slices.
6. Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids.
7. Skim the fat from cooking liquid and transfer liquid to a 3-quart saucepan.
8. Add the broth and meat and reheat soup over moderately low heat.
9. Cook the linguine in a 6- to 8-quart pot of boiling water for 15 minutes
10. Drain the pasta noodles and serve into bowls, add a little broth and then add meat and rest of veggies.
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