Cantonese Beef Brisket and Daikon Noodle Soup

What you need

• 1 kg (2 1/4 lb) beef brisket, in one or two pieces
• 1 tbsp vegetable oil
• 30 g (1 oz) fresh ginger, sliced
• 4 scallions, white parts in 7 cm (3 in) lengths, greens chopped for garnish
• 3 cloves garlic, crushed
• 3 star anise
• 1 cinnamon stick
• 2 whole cloves
• 2 tbsp Shaoxing wine
• 4 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 3 tbsp oyster sauce
• 20 g (1 1/2 tbsp) rock sugar, or white sugar
• 2.5 l (10 cups) water, plus more for blanching
• 500 g (1 lb) daikon, peeled, cut into 3 cm (1 1/4 in) chunks
• 400 g (14 oz) thin dried egg noodles

Method

Restated from the original video

1. 1

   Put the brisket in a pot of cold water, bring it to a boil and blanch for 5 min. Drain, rinse off the scum and cut the meat into 4 cm (1 1/2 in) chunks.

2. 2

   Heat the oil in a large heavy pot over medium heat. Fry the ginger, scallion whites and garlic until fragrant, about 1 min.

3. 3

   Add the star anise, cinnamon and cloves and stir for 30 seconds.

4. 4

   Add the brisket and fry for 2-3 min, turning, until the edges take a little colour.

5. 5

   Pour in the Shaoxing wine, then add the light soy sauce, dark soy sauce, oyster sauce and rock sugar. Stir until the sauce coats the meat, 2 min.

6. 6

   Add the water and bring to a boil. Skim, then cover and simmer gently for 1 1/2 hours.

7. 7

   Add the daikon and simmer, half covered, until the brisket is very tender and the daikon is translucent, 30-40 min more.

8. 8

   Fish out the whole spices and the ginger. Taste the broth and adjust with a little more light soy sauce if needed.

9. 9

   Cook the noodles in a separate pot of boiling water until just tender, 2-3 min, then drain and rinse briefly under hot water.

10. 10

    Divide the noodles between deep bowls, top with brisket and daikon, ladle the hot broth over and finish with the scallion greens.

Imported from aussiemeat.hk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.