Pumpkin and beef brisket stew 南瓜牛腩腸粉
2-3lb pumpkin, cubed
1-1.5lb beef stomach*, cubed
1 packet fresh rice noodle roll
1 can chicken broth
2 tbsp cornstarch
2 tbsp chu hou paste (a premade garlic, ginger, and soybean paste found in Chinese supermarkets)
5 cloves of garlic
1 tbsp vegetable oil
1 tbsp olive oil
*For beef preparation:
1 tbsp soy sauce
2 tbsp rice cooking wine
1 tbsp garlic powder
1 tsp baking soda
1 tsp brown sugar
1 tbsp corn starch
1. After cubing the tendony beef stomach, toss it in the soy sauce, rice cooking wine, garlic powder, baking soda, brown sugar, and corn starch.
2. Heat a large saucepan (preferably nonstick) with the vegetable oil and garlic. When sizzling, drop in the beef with the chu hou paste and sear it until a nice brown color.
3. Add the chicken broth to the beef and simmer for 5-6 hours (good times). Every other hour or so, remove it from the heat and let it cool down. Then place it back on the stove to simmer again.
4. When you have about 2 hours of waiting left to go, preheat the oven to 325 degrees Farenheit.
5. Toss the pumpkin in a tbsp of olive oil. Then place it in a baking dish.
6. Scoop out several spoonfuls of the beef brisket stock into the baking dish. Bake for 1.5-2 hrs or until soft.
7. When there are fifteen minutes left, take out the rice noodle rolls and pan fry them with a touch of vegetable oil. (Careful, it gets sticky!)
8. WHEN EVERYTHING IS FINALLY FINISHED COOKING, dump the baking dish full of pumpkin in with the beef brisket and stir.
9. Serve the pumpkin and beef brisket stew over the rice noodle rolls!
It was a TON of work, but completely worth it and flavorful in the end! Perfect recipe for autumn.