Taiwanese Red-Braised Beef Broth
A dark, fragrant stock for Taiwanese beef noodle soup and red-braised dishes: sweet-savory with star anise and cassia.
Start from beef bone broth you already made under foundational bone broths. This pass is red-braise seasoning and a controlled simmer so soy, sugar, and warm spices tint and perfume the stock without a new bone extraction.
Ingredients
- 2.5–3 L foundational beef bone broth
- 44 mL light soy sauce, 30 mL dark soy sauce
- 2 star anise pods, 1 cassia stick, 3 cloves (sachet)
- 15 mL rock sugar
- 1 onion, halved; 1 knob ginger, sliced
- 30 mL Shaoxing wine
- optional400–600 g beef shank for serving; simmers in the same liquor
Method
- Combine foundational beef broth, aromatics, soy sauces, wine, sugar, and spices.
- Bring to a boil, then simmer 45–90 minutes until color and savoriness match your bowl; skim surface oil occasionally.
- If using shank, cook until fork-tender, then slice for noodles.
- Taste and balance sweet versus salty; strain for clear soup or keep solids as desired.