Cantonese beef brisket noodle soup

 


Cantonese beef brisket noodle soup

Ingredients (20)

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)

Method

Step 1

Wrap the 8 cardamom pods, 3 whole star anise, 2 wide orange rind strips, 4 dried bay leaves, 2 tsp white peppercorns and 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 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 1 tbsp vegetable oil in a large saucepan over medium heat. Cook beef, turning, for 4-5 minutes or until browned. Add 80ml (1/3 cup) light soy sauce, rice 60ml (1/4 cup) Chinese cooking wine, 1 tbsp dark soy sauce, 1 tbsp fish sauce and 2 tbsp brown sugar. Stir until combined. Add 400g white radish (daikon), peeled, cut into 5mm-thick slices, pale section of 6 green shallots, pale section coarsely chopped, green section thinly sliced, 4 garlic cloves, bruised, 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 500g thin egg noodles following packet directions. Cook the 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 Chilli oil, to serve (optional), if using.

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