Cherry & Dennis Helper Habitat
Hong Kong Clear Broth Beef Brisket Noodles
港式清湯牛腩麵
Recipe overview
Blanched brisket is gently simmered into a clear aromatic broth and served with noodles and daikon.
01
Ingredients
Main ingredients
- 1 kg beef brisket
- 600 g daikon
- 600 g egg noodles
- 30 g ginger
- 3 stalks spring onion
- 2 L water
Seasoning
- 2 pieces star anise
- 1 piece cinnamon stick
- 1 piece dried tangerine peel
- 1 tsp white peppercorns
- 1 tsp salt
02
Tools
- cutting board
- knife
- stockpot
- colander
- fine sieve
- second pot
- ladle
- food thermometer
03
Steps
Step 1
Soften the peel
Soften the peel. Soak 10 minutes and scrape away the white pith.
Step 2
Cut the brisket
Cut the brisket. Cut across the grain into 5 cm chunks.
Step 3
Blanch from cold
Blanch from cold. Bring brisket up in cold water and boil 5 minutes, skimming foam.
Step 4
Rinse the brisket
Rinse the brisket. Discard the dirty water and rinse with warm water.
Step 5
Toast the spices
Toast the spices. Dry-toast star anise, cinnamon and pepper for 1 minute.
Step 6
Start the broth
Start the broth. Add brisket, spices, ginger, scallion whites, peel and 2 L water.
Step 7
Simmer gently
Simmer gently. Once boiling, cover and simmer very gently for 75 minutes.
Step 8
Cut the daikon
Cut the daikon. Peel and cut it into 4 cm chunks.
Step 9
Add the daikon
Add the daikon. Simmer 30 minutes more until brisket is tender.
Step 10
Strain the broth
Strain the broth. Remove spices and aromatics, fine-strain the broth and season with salt.
Step 11
Cook the noodles
Cook the noodles. Boil according to the packet, drain and divide among four bowls.
Step 12
Assemble and serve
Assemble and serve. Confirm brisket reaches 75°C, then ladle brisket, daikon and boiling broth over noodles.
Common mistakes
- Cold rinsing tightens the beef, while hard boiling makes the broth cloudy.
Tips
Rinse with warm water, keep only a bare simmer and strain and salt at the end.
