Stock Ingredients

4 litres water
1 large beef bone
1/2 large onion
1/2 large carrot
1/2 large daikon radish
1 stalk of scallion
1 large slice ginger
1 star anise
2 tablespoons rice wine
1/2 teaspoon salt

Method

Boil water in large pot.
Wash bone.
Peel and wash carrot and radish, and cut into halves.
Peel onion, cut in half.
Add all ingredients to pot.
Cover and simmer for 1-1/2 hours.
Filter stock. Put stock solids aside.
Soup Ingredients
400 g (dry) white, round noodles
400 g beef heel muscle*
2 litres stock
4 slices ginger
1/2 teaspoon salt
1 stalk scallion, chopped finely
1/4 teaspoon sesame oil

Soup Method

Wash, blanch beef.
Throw out water and clean pot.
Put stock, beef, ginger and salt in pot and bring to a boil. Cover and simmer for 1 hour.
Remove beef from soup and allow to cool.
Bring a large pot of water to boil, add noodles, bring to boil again and simmer for 4–8 minutes or according to package instructions.
Cut beef in 1/2 cm thick slices across muscle.
Drain noodles and place equal portions in 4 large bowls.
Place beef on noodles.
Add soup
Garnish each bowl with a drop of sesame oil and a sprinkle of scallions.

Notes:
Beef heel muscle appears to be a Chinese cut of meat. When cooked it balls up to resemble some sort of internal organ. Other beef cuts with a bit of fat and plenty of connective tissue (the sight of tendon is a good sign when it comes to this dish), like rib meat, shank or chuck are fine too. Cut into small chunks and cook for 2 hours. Most Chinese plain noodles are suitable, but thin, round noodles are most common for this dish in Taiwan. The vegetables from the stock can be eaten separately.