40 lbs. beef short ribs, cut into large pieces
1 gal. 1 qt. water
6 cups soy sauce
3 cups medium-dry sherry
2 ½ cups sugar
½ cup freshly grated ginger
20 cloves garlic, smashed (but left whole)
20 green onions, white and pale green part only, smashed
40 whole star anise
20 tsps. A sian chile paste with garlic
10 lbs. flat rice noodles (1⁄4” wide)
2 ½ cups coarsely chopped cilantro
- Bring beef, water, soy sauce, sherry, sugar, ginger, garlic, scallions, and star anise to a simmer in a large pot; skim foam from surface. simmer partially covered, until beef is tender, about 2 to 2 1/2 hours.
- Remove ginger, garlic, scallions, and star anise and spoon off any fat from surface. stir in chili paste. reserve.
- Cook rice noodles in a large pot of boiling water until just tender, about 4 minutes, then drain and rinse briefly under cold running water.
- Serve beef and broth over noodles and sprinkle with cilantro.
Recipe submitted by Executive Chef Alison Negrin, John Muir Health System, Concord, CA.