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Cantonese braised beef brisket on noodles
Course:
Main Course
Cuisine:
Asian Inspired
Keyword:
beef brisket, daikon, noodles
Prep Time:
30
minutes
Cook Time:
5
hours
Total Time:
9
hours
30
minutes
Servings:
5
people
Author:
Steve Paris
The particular combination of spices is what really sets this braised beef brisket dish apart from other beef noodle dishes. The flavours of cinnamon, star anise, and cardamon seeds merge give this dish a very distinct character.
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Ingredients
1
kg
beef brisket
after trimming off any fat
1
litre
brown chicken stock
150
g
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 paste
or
Black Bean Garlic Sauce
100
ml
rice wine
shaoxing or sake
1
tsp
5 spice powder
1
Tbsp
dark soy sauce
400
g
dried noodles
Use your favourite type
Instructions
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
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