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Rinse the soup bones and pat dry. Roast them on a baking sheet at 400 degrees for 45 minutes. Bring a large stock pot of water to a boil and add the beef shank and the chicken to the pot.
Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.
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In the Philippines, it is called "beef hofan" . The main ingredient of this dish is hor fun noodles, which is also known as shahe fen, originating in the town of Shahe in Guangzhou. It is a wide, flat noodle that is cut into shape . [2] The most common methods of cooking hor fun are in soup or stir fried.
One of the most popular variants of the nam tok noodle soup is known as kuai-tiao mu nam tok. It includes broth, blood, noodles, bean sprouts, pieces of liver, pork, dumplings, green vegetables and spices. This type of soup has an intense, rich and pleasant taste and is often served by streetside vendors in small food stalls. [1]
Taiwanese beef noodle soup (Chinese: 臺灣牛肉麵) is a beef noodle soup dish that originated in Taiwan.It is sometimes referred to as "Sichuanese beef noodle soup" (Chinese: 四川牛肉麵) in Taiwan, although this usage can create confusion as Sichuan has its own versions of beef noodle soups, [1] which may be sold at Sichuanese restaurants under the same name. [2]
Heat oil in a large pot over medium heat. Add garlic and onions and sauté 2 minutes. Add carrots, celery, bay leaves, thyme, chicken and broth.
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related to: beef back ribs instant pot recipes chicken noodle soup