Hong Kong Style Beef Brisket in Clear Broth
Updated: Apr 15
Hong Kong Style Beef Brisket in Clear Broth (清湯牛腩)
Ingredients 1.5lb Beef Brisket, 1” Chunks or leave whole and slice after cooking
1 tablespoon Vinegar
1 Thumb Ginger, sliced
3” Ginger, sliced
5 cloves Garlic, minced
1 tablespoon rice wine
1lb Daikon, peeled and cut into bite-sized pieces or slices
Spice Bag 3 Star Anise
10 Bay Leaves
20 White Peppercorns
4 teaspoon Rock sugar or to taste
4 teaspoon Mushroom Seasoning or to taste
1 tablespoon Salt or to taste
400g Rice Flat Noodles
2 stalks green onions, diced
Parboil the beef brisket with the vinegar and the ginger.
Discard water and the ginger and rinse away any impurities. Clean the pot
Put the spices into a spice bag or tea filter bag.
In the pot, add 1 tablespoon oil. Heat the oil until hot and then add the ginger. Stir until fragrant.
Add the garlic. When slightly golden, add the beef brisket. Stir and sear until golden.
Add the rice wine. Deglaze until almost evaporated. (you can skip this part and just put the garlic and the ginger into the spice bag too. Just add everything to pot including meat and rice wine.)
Add 3 Litres of water and spice bag. Bring to a boil then simmer for 2 hours or until meat is tender. Skim the impurities occasionally.
After 2 hours, test to make sure the brisket is soft by poking with chopsticks for any resistance. Remove and discard the ginger and spice bag. Skim any more impurities away.
Add the daikon and bring it to a boil, then simmer for 5 minutes until the daikon is cooked through.
Season with sugar, mushroom seasoning and salt to taste.
Eat it as is or pour over cooked noodles and garnish with green onions.