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Ox cheek mala xiao mian
Serves 1 (with enough broth to serve 6-8) Starters and mains
Ingredients
- approx. 100g fresh thin ramen noodles
- 60g dried thin wheat noodles (1 nest)
- 1tsp Chinkiang black rice vinegar
- 1tsp sesame oil
- 1/8tsp monosodium glutamate
- 1⁄4tsp salt
- 1⁄2tsp lard
- 1⁄4tsp freshly ground Sichuan peppercorns
- 1tsp-1tbsp chilli oil (optional)
- 1tbsp sui mi ya cai
- 1tbsp light soy sauce
For the broth
- 1tbsp neutral oil
- 1.5kg ox cheek, cut into 5cm chunks
- 1kg meaty beef bones
- 1 leek, sliced
- 8-10cm ginger, peeled and sliced
- 3 garlic cloves, sliced
- 100ml Shaoxing rice wine
- 5 star anise
- 1tsp white peppercorns
- 1tsp Sichuan peppercorns
- 1 black cardamom pod
- 3 allspice berries
- 2 bay leaves
- 1tsp fennel seeds
- 3-6tbsp doubanjiang (optional)
- 150ml light soy sauce
- 2tbsp light soft brown sugar
To serve
- 1tbsp crushed roasted peanuts
- 1 small handful coriander
- 1 small handful spring onions, finely sliced
Method
To make the broth, heat the oil in a large stockpot and brown the ox cheek and beef bones on all sides over a medium- high heat (do this in batches if necessary). Add the leek, ginger and garlic, and toss in the oil for 1 minute, until fragrant. Add the Shaoxing rice wine to deglaze the pan, then pour in 3 litres water and add all the remaining ingredients for the broth. Bring to a simmer, then reduce the heat, cover with a lid and leave to gently cook for at least 3 hours and preferably up to 5 hours. The ox cheek should be meltingly soft by the end of this time.
Remove the ox cheek and
set aside, then remove the beef
bones and strip any meat from
them, discarding the bones.
Strain the broth through a
the aromatics, and place the ox cheek back into the broth.
Store, chilled, overnight.
When ready to serve, cook the noodles in a pan of boiling salted water for 11⁄2-2 minutes, depending on their thickness (or according to packet instructions), until al dente. Drain, then rinse in cold water.
Meanwhile, add the black rice vinegar, sesame oil, monosodium glutamate, salt, lard, Sichuan peppercorns, chilli oil (if using), sui mi ya cai and soy sauce to a large ramen bowl. Heat through 400ml of broth per person and roughly slice the ox cheek.
Add broth to the bowl and mix well. Add the cooked noodles, and top with shredded ox cheek, peanuts, coriander and spring onions to serve.
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