Braised beef brisket soup

Braised beef brisket soup

By
From
Chinese Unchopped
Serves
2-3
Prep
20 mins
Cooking time
120 mins
Photographer
Martin Poole

Beef brisket noodle soup is a classic midnight feast in southern China. The best time to eat this is late at night, as the beef has been cooking away in its fragrant, thick broth since the morning and will be so succulent you won’t be able to resist it. The longer you braise this, the better it will taste.

Ingredients

Quantity Ingredient
300g beef brisket or shin
100g hor fun noodles
a thumb-size piece ginger
a large handful coriander
1/2 mooli
300ml chicken or beef stock
1 tablespoon vegetable oil

The marinade

Quantity Ingredient
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon yellow bean paste or yellow bean sauce
1 tablespoon shaoxing rice wine
1/2 teaspoon chinese five-spice
1/2 teaspoon granulated sugar
1 teaspoon sesame oil
1/2 tablespoon cornflour

Method

  1. Cut the beef into 2cm cubes and put in a bowl. Add the marinade ingredients and, using your hands, massage them into the beef pieces until they are well coated. Cover with clingfilm, place in the fridge and leave to marinate for a minimum of 1 hour, or preferably overnight.
  2. Put the noodles in a bowl, cover with boiling water and leave to soak for 12 minutes. Drain and set aside.
  3. Finely slice the ginger and finely chop the coriander. Peel the mooli and cut it into 3cm chunks.
  4. BUILD YOUR WOK CLOCK: place the sliced ginger at 12 o’clock, then arrange the beef bowl, stock, mooli, noodles and coriander clockwise around the plate.
  5. Heat the vegetable oil in a saucepan over a medium-high heat. Add the ginger and marinated beef to the pan and cook for 5 minutes, stirring continuously, until the beef starts to brown on all sides.
  6. Pour over the stock and bring to the boil, then reduce the heat to a simmer and cook, covered, for 2–3 hours over a low heat until the the meat is tender and beginning to fall apart. Add the mooli chunks, bring the stock back to a rolling boil, then reduce the heat to a simmer and cook for a further 30 minutes.
  7. Divide the noodles between bowls and ladle over the stew. Scatter over the coriander to garnish. Serve.

Swapsies:

  • A mild-flavoured winter radish, mooli can be found in Chinese grocers and supermarkets. If you cannot find mooli, swap it out with fresh turnip of any shape or size.

Tip:

  • The longer the beef boils, the more succulent it will be. If you want to add some greens to the dish, place some fresh lettuce and bean sprouts into the serving bowls along with the noodles just before you pour the soup over the top. This will cook the vegetables through without losing their crunch.
Tags:
Chinese
School of Wok
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