During a visit to Singapore we ate at a Hong Kong street food inspired restaurant. The braised beef brisket and noodle soup was a revelation, so delicious we went back the next day for more. The particular combination of spices really sets this dish apart from the majority of beef noodle dishes. This dish was very much inspired by that unusual combination of flavours.
Cantonese cuisine was a new area for me. I searched the web, synthesised and experimented, and came up with this. Particular credit needs to go to this recipe from Foodmanna. Rather than serve over a noodle soup, I used the cooking juices to create a rich and very tasty gravy to pour over the braised beef pieces and noodles.
Cantonese braised beef brisket on noodles
- 1 kg beef brisket after trimming off any fat
- 1 litre of chicken or verge stock
- 150 gm of ginger 3 “thumbs”
- 1 onion
- 8 cloves garlic
- 500 g daikon 2 or 3 tubors asian white radish. Carrots will work if you cannot get daikon
- 5 star anise
- 1 tsp ground black pepper
- 2 cinnamon sticks
- 4 bay leaves
- 5 cardamon seeds
- 4 pieces dried tangerine peel roughly the peel from one tangerine
- 100 g Chu Hou sauce
- 100 ml rice wine shaoxing or sake
- 2 Tbsp fermented bean curd or red miso
- 1 tsp five spice powder
- 1 Tbsp dark soy sauce
Remove as much fat as possible from the beef brisket, cut into roughly 25mm x 25mm pieces.
Bring a pot of water to the boil and boil the beef pieces for 5 minutes to remove the scum.
Drain the beef and wash under fresh water. Add to a dutch oven (or asian equivalent)
In a frying pan, simmer the finely chopped onion, garlic, and ginger and translucent and fragrent.
Add the star anise, pepper, cinnamon sticks, bay leaves, cardamon seeds, and tangerine peel.
Simmer until very fragrant. 3 to 4 minutes or so.
Add the Chu Hou sauce, rice wine, fermented bean curd, five spice powder, and soy sauce.
Stir and simmer for a few minutes.
Add the spice mixture to the beef, as well as a litre of stock.
Stir then put in the oven at 140 degC for 3 hours.
Peel and dice the daikon into 1 or 2 cm pieces.
Remove beef from the oven, skim any fat off the surface, and add the daikon.
Return to the oven for another 2 hours, with the lid a little ajar so that there is some evaporation and the sauce thickens.
Remove the beef and the daikon from the sauce and put back in the oven to keep warm.
Strain the sauce to obtain a smooth rich liquid. Return to heat in a wide pan. Reduce by a third.
Dissolve some cornflour into some cold water.
Add to slowly to the reduced stock until it thickens to just the right consistency