Niu Rou Pao Mo
Niu Rou Pao Mo (Beef-Soaked Bread Soup)
Impress your friends for Chinese New Year with this traditional Shaanxi snack!
Taste: Simplicity: Cost:
Recipe by Yuqi Meng
Tested by Lynara Attewell
Ingredients
- 500g beef brisket or stew meat
- 3-4 slices of ginger
- 1 stick of cinnamon (or 1/2 teaspoon of ground cinnamon)
- 1 piece of star anise
- 1-2 bay leaves
- Salt to taste
- 2-3 litres of water
- 250g plain flour
- 150ml water
- 1/2 teaspoon salt
- Chopped spring onions
- Fresh coriander
- Optional: pickled garlic
Method
- In a large pot, bring 2-3 litres of water to a boil, then add the beef, ginger, cinnamon, star anise, bay leaves, and salt.
- Simmer on a low heat for 1-2 hours until the beef is tender. Remove the beef, shred it and return it to the soup.
- Mix the flour, water and salt to form a dough. Knead until smooth, then let it rest for 15 minutes.
- Divide into small rounds and then flatten each. Cook in a dry skillet over medium heat until lightly browned on both sides.
- Tear the bread into small pieces and set aside.
- Place the torn bread pieces into a bowl and pour the hot beef soup over them. Top with the shredded beef.
- Garnish with spring onions, coriander and pickled garlic. Serve immediately.
Notes
- If you don't want to make your own bread, you can use ready-made flatbread or pitta instead.
- If you don't want to leave the hob on for so long, you could use a slow cooker on low for 1-2 hours to cook the beef.