Braised Beef Soup from Din Tai Fung features tender, slow-cooked beef chunks and vibrant bok choy immersed in a flavorful, aromatic broth, delivering a comforting and savory taste experience.
Equipments
- Large stockpot or Dutch oven
- Chef’s knife
- Cutting board
- Ladle
- Skimmer or fine mesh strainer
- Mixing bowls
- Tongs
- Measuring cups and spoons
- Soup bowls
Ingredients
- 2 lbs (900g) beef shank or brisket
- 8 cups (2 liters) water
- 2 tablespoons vegetable oil
- 4 slices ginger
- 6 cloves garlic
- 4 green onions
- 2 medium tomatoes
- 1 medium yellow onion
- 1 star anise
- 1 cinnamon stick
- 2 bay leaves
- 3 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon rock sugar or brown sugar
- 1 tablespoon doubanjiang (spicy fermented bean paste)
- 1 teaspoon whole Sichuan peppercorns
- Salt, to taste
- Fresh ground black pepper, to taste
- 2 heads baby bok choy
- Fresh cilantro (optional, for garnish)
- Cooked wheat noodles (optional, for serving)
Choosing the right cut of beef, such as beef shank or brisket, is essential for achieving tender, slow-cooked chunks in your Braised Beef Soup from Din Tai Fung. Using both regular and dark soy sauce enhances the depth of umami and color in the broth, while Shaoxing wine adds authentic aromatic complexity. Doubanjiang contributes a spicy, fermented flavor that is key to replicating the soup's savory richness. Fresh baby bok choy should be cooked just until tender to maintain its vibrant color and crisp texture. Your homemade Braised Beef Soup from Din Tai Fung copycat menu will deliver a comforting and savory flavor experience reminiscent of the renowned restaurant.
Instructions
- Prepare all ingredients by washing, peeling, and chopping as needed.
- Cut beef into large chunks.
- Blanch beef in boiling water for 2-3 minutes; drain and rinse.
- Heat vegetable oil in large stockpot or Dutch oven.
- Sauté ginger, garlic, green onions, onion, and tomatoes until fragrant.
- Add doubanjiang and stir-fry briefly.
- Add blanched beef chunks to pot and stir to coat.
- Pour in Shaoxing wine, soy sauce, and dark soy sauce.
- Add water, star anise, cinnamon stick, bay leaves, rock sugar, and Sichuan peppercorns.
- Bring to a boil; skim off any scum.
- Reduce heat, cover, and simmer for 2-3 hours until beef is tender.
- Remove and discard aromatics (ginger, star anise, cinnamon stick, bay leaves, etc.) with skimmer or strainer.
- Season soup with salt and pepper to taste.
- Slice and blanch bok choy until just tender.
- (Optional) Cook wheat noodles according to package instructions.
- To serve: Place beef chunks, bok choy, and noodles (if using) in soup bowls.
- Ladle hot broth over ingredients.
- Garnish with chopped cilantro if desired.
Substitution
Braised Beef Soup from Din Tai Fung copycat menu highlights succulent beef shank or brisket simmered slowly with aromatic spices and fresh vegetables for a rich, deep flavor. When substituting beef cuts, choose those suitable for slow cooking like chuck roast to ensure tenderness comparable to shank or brisket. If Shaoxing wine is unavailable, dry sherry or mirin can be used as alternatives to maintain the broth's complexity. For a vegetarian twist, replace beef with mushrooms and vegetable broth, adjusting seasonings to balance umami and spice. Keep your bok choy crisp by adding it near the end of cooking, preserving its vibrant texture and color in your final dish.
Tips
Blanching the beef briefly before simmering removes impurities, resulting in a cleaner broth that enhances the soup's flavor. You should consistently skim off foam and scum during boiling to avoid bitterness and maintain a clear broth. Slow simmering over low heat for 2-3 hours breaks down tough connective tissue, making the beef tender and flavorful. Avoid overcooking bok choy to retain its vibrant color and crisp texture, which adds freshness to the rich soup.
Nutritions
Braised Beef Soup from Din Tai Fung provides a rich source of protein from slow-cooked beef shank, which supports muscle repair and growth. The inclusion of baby bok choy adds essential vitamins A, C, and K, along with dietary fiber that aids digestion. Aromatic spices like star anise, cinnamon, and Sichuan peppercorns contribute antioxidants and anti-inflammatory benefits. Your meal will be balanced by the complex carbohydrates from optional wheat noodles, making it nourishing and fulfilling.
Storage
Store your braised beef soup in an airtight container to preserve its rich flavors and prevent contamination. Refrigerate the soup for up to 3-4 days or freeze it in portioned containers for up to 2-3 months. Reheat gently on the stove to maintain the tenderness of the beef and freshness of the bok choy.
Variation or Alternatives
For a variation, consider substituting the beef shank or brisket with short ribs to add richer marbling and deeper flavor. You can replace doubanjiang with Korean gochujang for a slightly sweeter and spicier profile. Instead of simmering for 2-3 hours, use a pressure cooker to reduce cooking time while still achieving tender beef. If you prefer a lighter broth, omit dark soy sauce and reduce the amount of Shaoxing wine to suit Your taste.
Allergies
The Braised Beef Soup contains soy sauce and doubanjiang, both of which include soy, a common allergen that may trigger reactions in sensitive individuals. Wheat noodles are optional but contain gluten, posing a risk for those with celiac disease or gluten intolerance. If you have allergies to soy, gluten, or certain spices like Sichuan peppercorns, it is important to adjust the recipe accordingly to ensure your safety.
Why this recipe?
Braised Beef Soup from Din Tai Fung delivers a rich, savory broth infused with tender, slow-cooked beef that melts in your mouth. You'll appreciate the perfect balance of flavorful spices and fresh ingredients that create a comforting and authentic Taiwanese experience. Its complex taste and hearty texture make it a favorite among diners seeking warmth and satisfaction in every spoonful. Trying to make a copycat recipe allows you to enjoy this exceptional dish at home, customizing flavors to your preference while capturing the essence of a beloved culinary classic.