40 lbs. beef short ribs, cut into large pieces
1 gal. 1 qt. water
6 cups soy sauce
3 cups medium-dry sherry
2 ½ cups sugar
½ cup freshly grated ginger
20 cloves garlic, smashed (but left whole)
20 green onions, white and pale green part only, smashed
40 whole star anise
20 tsps. A sian chile paste with garlic
10 lbs. flat rice noodles (1⁄4” wide)
2 ½ cups coarsely chopped cilantro

  1. Bring beef, water, soy sauce, sherry, sugar, ginger, garlic, scallions, and star anise to a simmer in a large pot; skim foam from surface. simmer partially covered, until beef is tender, about 2 to 2 1/2 hours.
  2. Remove ginger, garlic, scallions, and star anise and spoon off any fat from surface. stir in chili paste. reserve.
  3. Cook rice noodles in a large pot of boiling water until just tender, about 4 minutes, then drain and rinse briefly under cold running water.
  4. Serve beef and broth over noodles and sprinkle with cilantro.

Recipe submitted by Executive Chef Alison Negrin, John Muir Health System, Concord, CA.