Beef Ramen with Kimchee

Something Extra Winter 2015

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Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.


Beef Ramen with Kimchee

Beef Ramen with Kimchee
4 lbs. beef bones (ask our butchers!)
5 quarts water
1 lb. Raley's Beef chuck roast California raised USDA choice
4 cloves garlic, smashed
3 yellow onions, halved
3 (3- inch) pieces ginger, peeled and halved
4 star anise
1/4 cup fish sauce (in our Asian foods section)
3 tbsp. brown sugar
3 tbsp. soy sauce
1 tsp. sesame oil
1 lb. dried rice noodles, soaked and drained (or cooked and drained egg noodles)
1/4 lb. Raley's Beef sirloin steak California raised USDA choice, thinly sliced*

Toppers (optional):
4 green onions, thinly sliced
4 limes, each cut into 4 wedges
3 serrano chilies, thinly sliced
1/2 lb. bean sprouts
1/2 bunch cilantro, roughly chopped
2 cups kimchee (in our Produce Dept.)

If you can’t find kimchee in our Produce Dept., you can always make your own from our quick kimchee recipe.

Prep: 30 minutes, Cook: 1 hour 30 minutes, Serves: 6  

1. Preheat oven to 375˚F. Place bones on a baking sheet and roast for 1 hour or until golden.

2. Meanwhile, bring water to a boil in a large stockpot. Add roast, garlic, onion and ginger and bring to a boil. Reduce heat and simmer for 1 hour. Skim surface of stock and discard foam.

3. When bones are golden brown, transfer to simmering broth. Repeat skim after 10 minutes. Simmer for 45 minutes or until roast is tender. Remove meat and set aside.

4. Add star anise, fish sauce and brown sugar; simmer for another 30 minutes.

5. Strain broth into another large stockpot, removing solids and bring back to a boil. Add soy sauce and sesame oil. Shred reserved beef and add to pot; cook for 10 minutes.

6. To serve, place noodles and steak into bowls. Ladle boiling broth onto noodles and garnish with desired toppers, if you like. 

*This recipe calls for raw meat. Avoid cross-contamination by washing your hands after handling raw meats. Use separate utensils and cutting boards for raw meat and veggies. Make sure your raw meat reaches 145°F before eating.

Nutritional Information:
477 calories, 20 g protein, 11 g total fat (4 g sat.), 72 g carbohydrate, 0 g fiber, 7 g sugar, 70 mg cholesterol, 1471 mg sodium, 12 points


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