2 lbs of beef chuck roast
3 slices of ginger
2 green onions
1 large yellow onion
1/3 cup red cooking wine
8 cloves garlic chopped
3 star anise
3 bay leaves
1 cinnamon stick
1 teaspoon fennel
3 dried chili peppers
1 Greenhouse tomato quartered
1/3 cup of soy sauce
1 tablespoon sugar
2 tablespoons of beef base
1 teaspoon cumin
1 tablespoon black pepper
2 tablespoons of sea salt
2 packs of udon noodles
Jalapenos and cilantro
Equipment: 7 quart crockpot
**Fyi Walmart has them on sale at the time of this post for $20.
Boil 5 mins to get the muck off. Set it aside.
Slice thin half of the yellow onion. Then saute onion, garlic, ginger, bay leaf, anise, cloves, chili peppers, cumin, fennel, cinnamon, sugar and black pepper in olive oil.
Pour in wine, soy sauce and beef base. Let simmer.
Quarter half of the yellow onion and tomato. The slicing of the vegetables are meant for flavor purposes.
Slice the beef in portions sizes like pictured.
Drop in the spices you already sauteed. Then cover with water.
Cook on high for 8 hours. Add the sea salt and stir.
Boil udon noodles for 8 minutes. Strain them out and rinse with cold water breaking up the noodles. Set aside.
Blanch bok choy for 2 minutes. I cut off the ends and sliced them.
This was my final set up. Then combine your bowl.