Hong Kong Braised Beef Brisket Noodles
A comforting and deeply flavorful noodle dish featuring tender, slow-braised beef brisket in a rich, aromatic broth, served over springy noodles. This dish is a staple in Hong Kong, known for its complex spice profile and melt-in-your-mouth beef.
🧂 Ingredients
- 1 kg Beef brisket(trimmed of excess fat, cut into 2-inch cubes)
- 200 g Beef tendon(optional, cleaned and cut into 1-inch pieces)
- 500 g Daikon radish(peeled and cut into 1.5-inch chunks)
- 50 g Ginger(sliced)
- 8 cloves Garlic(smashed)
- 1 medium Onion(quartered)
- 100 g Chu Hou paste(or black bean garlic sauce)
- 100 ml Shaoxing wine(or sake)
- 1 Tbsp Dark soy sauce
- 1 tsp Five-spice powder
- 5 pods Star anise
- 2 sticks Cinnamon sticks
- 4 leaves Bay leaves
- 5 seeds Cardamom seeds
- 4 pieces Dried tangerine peel
- 1 liter Brown chicken stock
- 400 g Noodles(e.g., egg noodles or wonton noodles)
- 1 bunch Choy sum(for serving)
- 3 Tbsp Vegetable oil
- 2 Tbsp Cornflour(mixed with 2 Tbsp water for thickening, optional)
👨🍳 Instructions
- 1
Blanch the beef brisket (and tendon, if using) in boiling water for 5 minutes to remove impurities. Drain and rinse under cold water. Cut into 2-inch cubes.
💡 Tip: This step is crucial for a clean-tasting broth. - 2
Heat 3 Tbsp of vegetable oil in a large pot or Dutch oven over medium heat. Add sliced ginger, smashed garlic, and quartered onion. Sauté until fragrant, about 2-3 minutes.
⏱️ 3 minutes - 3
Add the beef brisket and tendon to the pot. Sear until lightly browned on all sides.
⏱️ 5 minutes - 4
Stir in the Chu Hou paste, Shaoxing wine, dark soy sauce, and five-spice powder. Cook for another 2 minutes until fragrant.
⏱️ 2 minutes - 5
Add the star anise, cinnamon sticks, bay leaves, cardamom seeds, and dried tangerine peel. Pour in the brown chicken stock and enough water to cover the meat (about 1.5-2 liters). Bring to a boil.
💡 Tip: Ensure the liquid covers the meat generously. - 6
Reduce heat to low, cover the pot, and simmer for 2.5 to 3 hours, or until the beef is very tender. Skim off any excess fat from the surface periodically.
⏱️ 3 hours💡 Tip: The longer it braises, the more tender the beef will be. - 7
Add the daikon radish chunks to the pot. Continue to simmer for another 30-45 minutes, or until the daikon is tender and has absorbed the flavors of the broth.
⏱️ 45 minutes💡 Tip: The daikon should be soft but not mushy. - 8
If you prefer a thicker sauce, mix cornflour with water to form a slurry. Stir it into the simmering broth until it thickens to your desired consistency.
💡 Tip: Add the slurry gradually to avoid over-thickening. - 9
While the brisket is braising, prepare the noodles and choy sum. Blanch the choy sum in boiling water for 1-2 minutes until tender-crisp. Drain and set aside.
⏱️ 2 minutes - 10
Cook the noodles according to package directions until al dente. Drain and rinse briefly under cold water to prevent sticking. Toss with a little oil.
💡 Tip: Do not overcook the noodles. - 11
To serve, divide the noodles among serving bowls. Top with the braised beef brisket, tendon (if used), and daikon radish. Ladle plenty of the rich broth over everything. Garnish with blanched choy sum.
💡 Pro Tips
- ✓For best results, braise the beef brisket the day before. This allows the flavors to meld and the fat to solidify, making it easier to skim off.
- ✓Adjust the amount of Chu Hou paste and spices to your preference.
- ✓If you can't find daikon, carrots can be used as a substitute, though the flavor will be slightly different.
🔄 Variations
- Add other root vegetables like carrots or potatoes during the last hour of braising.
- Serve with a side of steamed rice instead of noodles.
- For an extra kick, add a pinch of chili flakes to the braising liquid.