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Cantonese beef brisket noodle soup

Magna, taste team Video Production Manager, shares her mum’s recipe for authentic beef brisket noodle soup. She tells us: “After a long day, there’s nothing better than a bowl of my mum’s soup. It’s still the best I’ve tried
and the ultimate comfort food.”

Allergens: Recipe may contain gluten, peanuts, tree nuts, fish and shellfish.


20 Ingredients


  • 8 cardamom pods

  • 3 whole star anise

  • 2 wide orange rind strips

  • 4 dried bay leaves

  • 2 tsp white peppercorns

  • 5cm-piece fresh ginger, sliced, bruised

  • 1kg-piece beef brisket

  • 1 tbsp vegetable oil

  • 80ml (1/3 cup) light soy sauce

  • 60ml (1/4 cup) Chinese cooking wine

  • 1 tbsp dark soy sauce

  • 1 tbsp fish sauce

  • 2 tbsp brown sugar

  • 400g white radish (daikon), peeled, cut into 5mm-thick slices

  • 6 green shallots, pale section coarsely chopped, green section thinly sliced

  • 4 garlic cloves, bruised

  • 1 cinnamon stick

  • 500g thin egg noodles

  • 1 bunch choy sum, halved

  • Chilli oil, to serve (optional)

6 Method Steps


  • Step 1

    Wrap the cardamom
    (8 cardamom pods)
    , star anise
    (3 whole star anise)
    , orange rind
    (2 wide orange rind strips)
    , bay leaves
    (4 dried bay leaves)
    , peppercorns
    (2 tsp white peppercorns)
    and ginger
    (5cm-piece fresh ginger, sliced, bruised)
    in muslin. Tie with unwaxed kitchen string to create a pouch. Use a mallet to pound spices and break up slightly.

  • Step 2

    Wash the beef
    (1kg-piece beef brisket)
    in cold water. Trim excess fat. Cut into 3cm pieces.

  • Step 3

    Place the beef and 2L (8 cups) water in a stockpot. Bring to the boil over high heat. Reduce heat to medium. Cover and simmer for 5 minutes. Skim the surface. Use tongs to transfer the beef to a plate. Reserve the broth.

  • Step 4

    Heat vegetable oil
    (1 tbsp vegetable oil)
    in a large saucepan over medium heat. Cook beef, turning, for 4-5 minutes or until browned. Add light soy sauce
    (80ml (1/3 cup) light soy sauce)
    , rice wine
    (60ml (1/4 cup) Chinese cooking wine)
    , dark soy sauce
    (1 tbsp dark soy sauce)
    , fish sauce
    (1 tbsp fish sauce)
    and sugar
    (2 tbsp brown sugar)
    . Stir until combined. Add daikon
    (400g white radish (daikon), peeled, cut into 5mm-thick slices)
    , pale section of shallot
    (6 green shallots, pale section coarsely chopped, green section thinly sliced)
    , garlic
    (4 garlic cloves, bruised)
    , cinnamon
    (1 cinnamon stick)
    , spice pouch and broth. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour 30 minutes or until beef is tender. Remove and discard pouch. Season.

  • Step 5

    Meanwhile, cook the noodles
    (500g thin egg noodles)
    following packet directions. Cook the choy sum
    (1 bunch choy sum, halved)
    in a saucepan of boiling water for 2-3 minutes or until just wilted. Divide the noodles and choy sum among serving bowls.

  • Step 6

    Ladle the soup into bowls. Top with the green section of shallot and drizzle over chilli oil
    (Chilli oil, to serve (optional))
    , if using.
Tell us what you think of this recipe!

Image by Guy Bailey

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