Chinese Beef Noodle Soup

Preheat oven to 200 degrees.

Remove roast from its butcher packaging and rinse well. The leaner the roast, the better. Heat the sesame oil in a large skillet on high. Cover your roast with the ground cinnamon, garlic powder, nutmeg, ginger and 1 teaspoon of crushed red pepper until well coated. Brown all sides of the roast in sesame oil, turning each side of the roast every 30 seconds to a minute.

Place roast in a 13×9 inch pan. Pour in the beef broth and soy sauce. Throw in the crushed garlic cloves, cinnamon sticks and anise stars. Chop the cabbage and add to the broth. A very important step: I put the remainder of the red pepper flakes inside of a tea ball and float it in the broth. You can also use a spice net. If flakes aren’t contained, they will make you cough when drinking the broth.

Cover the pan tightly with foil and place in the 200-degree oven for 5 hours. The meat will slowly cook and become so deliciously tender that it will practically melt in your mouth. Once the roast is done, prepare your choice of noodle on the stove top. Drain the noodles and place in a bowl. Spoon the roast broth over the noodles, and add chunks of meat on top. Super delicious! Enjoy!