Lanzhou Beef Noodles

Lanzhou Beef Noodles

Ingredients

1 kilo brisket1⁄2 kilo beef bones1 whole chicken carcass6 star anise1 cinnamon stick1 nutmeg whole4 bayleaves2 tsp Szechuan peppercorns1 tsp fennel seeds1 tsp cumin seeds4 pieces of licorice root6 slices of fresh ginger12 cloves2 dried chilli’s2 shallots3 pieces of dried orange peel1 black cardamom pod1 litre chicken stock liquid2 litres 1⁄2 of water1⁄2 daikon radish peeled and cut into slicesnoodles of choice I used gluten free fresh noodles from woolworthssaltchopped shallots and coriander for garnishhot chilli oil I got mine from woolworths in a jar lee kum kee brand and I lightly toasted sesame seeds and added to the chilli oil

Method

roast beef bones in a baking tray for half an hour.while beef bones are roasting use crock pot to boil the chicken carcass and brisket to take out all impurities strain and wash brisket and carcass and then put back into the crock pot with the 2 1⁄2 litres of water and chicken stock.Add the roasted beef bones.Add all the spices into a tea strainer and add to the crock pot then add salt to taste add the 2 shallots and dried chilli’s and ginger.turn crock pot on pressure mode and pressure cook for 1 hour .Once done take out brisket and slice into thin pieces and set aside.Take out all spices and shallots ginger and chilli.take out the beef bones and carcass and any remaining pieces in broth skim out.Your broth should be clear and clean.Add sliced diakon radish into broth and pressure cook for 15 minutes.Cook noodles of choice according to packet instruction strain and put into a bowl add sliced brisket and pour some broth with daikon to cover meat and noodles garnish with coriander and shallots and add some chilli oil and serve.