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Beef brisket noodles
Ngau naam min (牛腩麵): chu hou braised brisket over noodles in a clear radish and beef broth
Queues form outside the brisket shops of Central and Sham Shui Po at lunchtime for a bowl of ngau naam min: wobbly chunks of beef brisket, braised for hours with chu hou paste, star anise, cinnamon and dried tangerine peel until the fat and sinew melt, set over springy egg noodles in a separate, clear, peppery broth with daikon. The braise is dark, sticky and aromatic, the broth light and clean, and you dip between them. A slosh of Shaoxing rice wine goes in the braise; an alcohol-free swap is in the ingredient list. Many home cooks cut the brisket before cooking into small cubes, which then shrink and dry out; braise it in big pieces and cut it afterwards. Chef's tip: the braise is better the next day, so make it ahead, chill it and lift off the fat before reheating.
- Total time
- 180 min
- Difficulty
- hard
- Serves
- 4
Ingredients
For the braised brisket
- 2 ¼ lb beef brisketin 2 or 3 large pieces
- 1 oz fresh gingersliced
- 6 cloves garliclightly crushed
- 3 shallotshalved
- 2 tbsp chu hou paste
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- ⅞ oz rock sugar
- 2 tbsp Shaoxing rice winealcohol-free: use water with 1 tsp rice vinegar
- 1 piece dried tangerine peelsoaked and scraped
- 2 tbsp vegetable oil
For the clear broth
- 6 ¼ cups beef stockunsalted
- 14 oz daikon radishpeeled and cut into thick chunks
- ½ tsp ground white pepper
- 1 tsp saltto taste
To serve
- 14 oz thin fresh egg noodles
- 7 oz choi sumcut into lengths
- 2 spring onions (optional)sliced
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Method
0/10 doneStep 1: Put 2 ¼ lb beef brisket in a pot of cold water, bring to the boil and boil for 5 minutes, until grey scum rises. Drain, rinse the meat and the pot.
10 minStep 2: Heat 2 tbsp vegetable oil in a heavy casserole over a medium heat. Fry 1 oz fresh ginger, 6 cloves garlic and 3 shallots until golden, then stir in 2 tbsp chu hou paste and fry for 1 minute until it smells toasty.
4 minStep 3: Add the brisket and turn to coat. Pour in 2 tbsp Shaoxing rice wine and let it bubble for 30 seconds.
Step 4: Add 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, ⅞ oz rock sugar, 3 star anise, 1 cinnamon stick, 2 bay leaves, 1 piece dried tangerine peel and enough hot water to just cover the meat. Bring to the boil.
Step 5: Cover and simmer very gently, turning the meat now and then, until a chopstick slides into the brisket with almost no resistance.
120 minStep 6: Meanwhile, put 6 ¼ cups beef stock, 14 oz daikon radish and 1 star anise in another pot and simmer until the daikon is translucent and tender. Season with ½ tsp ground white pepper and 1 tsp salt.
40 minStep 7: Lift out the brisket, cut it into 3 cm chunks and return it to the braise. Simmer uncovered until the sauce is thick enough to coat a spoon.
15 minStep 8: Cook 14 oz thin fresh egg noodles in a large pot of boiling water for about 1 minute, until just tender, then rinse briefly under cold water so they stay springy. Blanch 7 oz choi sum in the same water for 1 minute.
3 minStep 9: Divide the noodles and greens among 4 deep bowls and ladle the hot clear broth and some daikon over them.
Step 10: Top with the brisket and a spoonful of braising sauce, scatter with 2 spring onions and serve with extra braising sauce on the side.
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 55 g
- Carbs
- 72 g
- Fat
- 29 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does beef brisket noodles take?
- About 180 minutes in total: 30 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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