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1
Preheat oven to 200 degrees.
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2
Remove roast from its butcher packaging and rinse well.
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3
The leaner the roast, the better.
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4
Heat the sesame oil in a large skillet on high.
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5
Cover your roast with the ground cinnamon, garlic powder, nutmeg, ginger and 1 teaspoon of crushed red pepper until well coated.
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6
Brown all sides of the roast in sesame oil, turning each side of the roast every 30 seconds to a minute.
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7
Place roast in a 13x9 inch pan.
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8
Pour in the beef broth and soy sauce.
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9
Throw in the crushed garlic cloves, cinnamon sticks and anise stars.
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10
Chop the cabbage and add to the broth.
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11
A very important step: I put the remainder of the red pepper flakes inside of a tea ball and float it in the broth.
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12
You can also use a spice net.
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13
If flakes arent contained, they will make you cough when drinking the broth.
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14
Cover the pan tightly with foil and place in the 200-degree oven for 5 hours.
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15
The meat will slowly cook and become so deliciously tender that it will practically melt in your mouth.
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16
Once the roast is done, prepare your choice of noodle on the stove top.
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17
Drain the noodles and place in a bowl.
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18
Spoon the roast broth over the noodles, and add chunks of meat on top.
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19
Super delicious!
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20
Enjoy!
