This is my father-in-law’s favourite noodle dish. Truth be told, it is also mine! Although he prefers to have tendon in his but I don’t so I don’t include it in my recipe. This is especially comforting on cold rainy days.
Makes 4-6 servings
Ingredients
1½ pound beef brisket, beef finger meat, or boneless short rib, cut into 1½-2 inch pieces
1½ ounce (3 inch knob) fresh ginger, sliced
5 cloves garlic, minced
1 cinnamon stick
2 star anise
1 tablespoon rock sugar
1 tablespoon cornstarch
1 tablespoon cool water
For the Sauce
¼ cup ShaoHsing wine
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
2 tablespoons Chu Hou paste
For Assembling
4 cups chicken broth
2 pounds fresh rice noodles
2 stalks green onion, chopped
Chinese green leafy vegetable like yue choy, gai lan or bok choy
Instructions
- Bring a large pot of water to boil. Give the meat a rinse then add them to the boiling water and boil them for 5 minutes. This method, called parboiling, releases impurities yielding a better tasting dish. Drain the meat and rinse thoroughly with fresh water to remove any impurities. Set aside.
Electric Pressure Cooker
- Place beef, ginger, garlic, cinnamon stick, star anise and rock sugar in the inner cooking pot of an electric pressure cooker.
- In a small bowl, combine sauce ingredients and pour the sauce evenly over the beef.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 35 minutes.
- Once the pressure cooking is done, either quick release the pressure or let the pressure naturally release.
- Press Sauté to simmer the sauce. Skim some of the fat, if desired. In a small bowl, dissolve cornstarch in water and stir the slurry into the sauce. Heat through until the sauce thickens.
Stovetop
- In a large stock pot, add beef, ginger, garlic, cinnamon stick, star anise and rock sugar.
- In a small bowl, combine sauce ingredients and pour the sauce evenly over the beef.
- Add enough water to just cover the ingredients.
- On high heat, bring the pot to a boil. Turn the heat down to low, cover and let simmer for 1½-2 hours until the meat is tender.
- Skim off and discard some of the fat that has floated to the top, if desired.
- In a small bowl, dissolve cornstarch in water and stir the slurry into the sauce. Heat through until the sauce thickens.
To Assemble
- Meanwhile, prepare the other ingredients for assembling: heat up the chicken broth, heat noodles through and cook the green leafy vegetables.
- Place noodles in individual serving bowls, pour hot chicken broth over the noodles, top with vegetables and beef with some sauce. Garnish with green onion.
Chinese Beef Brisket Noodle Soup
Servings: 6 people
Ingredients
- 1½ pound beef brisket beef finger meat, or boneless short rib, cut into 1½-2 inch pieces
- 1½ ounce 3 inch knob fresh ginger, sliced
- 5 cloves garlic minced
- 1 cinnamon stick
- 2 star anise
- 1 tablespoon rock sugar
- 1 tablespoon cornstarch
- 1 tablespoon cool water
For the Sauce
- ¼ cup ShaoHsing wine
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons Chu Hou paste
For Assembling
- 4 cups chicken broth
- 2 pounds fresh rice noodles
- 2 stalks green onion chopped
- Chinese green leafy vegetable like yue choy gai lan or bok choy
Instructions
- Bring a large pot of water to boil. Give the meat a rinse then add them to the boiling water and boil them for 5 minutes. This method, called parboiling, releases impurities yielding a better tasting dish. Drain the meat and rinse thoroughly with fresh water to remove any impurities. Set aside.
Electric Pressure Cooker
- Place beef, ginger, garlic, cinnamon stick, star anise and rock sugar in the inner cooking pot of an electric pressure cooker.
- In a small bowl, combine sauce ingredients and pour the sauce evenly over the beef.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 35 minutes.
- Once the pressure cooking is done, either quick release the pressure or let the pressure naturally release.
- Press Sauté to simmer the sauce. Skim some of the fat, if desired. In a small bowl, dissolve cornstarch in water and stir the slurry into the sauce. Heat through until the sauce thickens.
Stovetop
- In a large stock pot, add beef, ginger, garlic, cinnamon stick, star anise and rock sugar.
- In a small bowl, combine sauce ingredients and pour the sauce evenly over the beef.
- Add enough water to just cover the ingredients.
- On high heat, bring the pot to a boil. Turn the heat down to low, cover and let simmer for 1½-2 hours until the meat is tender.
- Skim off and discard some of the fat that has floated to the top, if desired.
- In a small bowl, dissolve cornstarch in water and stir the slurry into the sauce. Heat through until the sauce thickens.
To Assemble
- Meanwhile, prepare the other ingredients for assembling: heat up the chicken broth, heat noodles through and cook the green leafy vegetables.
- Place noodles in individual serving bowls, pour hot chicken broth over the noodles, top with vegetables and beef with some sauce. Garnish with green onion.