Beef Brisket Soup (清湯牛仔腩)

INGREDIENTS

• 3.5 lb beef belly
• 2 lb beef bones
• 750g white radish
• 2 green onion
• 1 onion
• 10g + 3 slices ginger
• 2 tbsp cooking wine
• 1 cardamome nute
• 4 bay leaves
• 1 tsp cloves
• 4 star anises
• 1 cinnamon roll

INSTRUCTIONS

Peel off the onion and cut it into half.

Peel off white radish and cut it into slices.

Slightly wash cardamome nute, bay leaves, cloves, star anise and cinnamon roll.

Wash beef belly and beef bones.

Add ginger, one green onion, cooking wine, beef brisket, beef bones and water into a pot.  Beef brisket and bones need to be submerged in water. Turn to high heat until it boils and then turn to low heat for about 5 minutes. You have to take away all the floating dirt while heating up. After that you have to rinse up beef brisket and bones to clean.

Boil about 3.5 L of  water on high heat with cardamome nute, bay leaf, cloves, star anise and cinnamon roll. After boiling, add beef brisket and bones. Once it boils again, turn on low heat for about 45 minutes to an hour. Make sure it is still boiling when you are on low heat.

Remove beef brisket and bones and separate them with all the spices. Add white radish, beef brisket, bones and salt into the pot and boil for about 10 minutes.

Cook the noodles according to the instructions from the package. Then, put noodles in the bottom of the bowl. Cut beef brisket and white radish into slices and put them on the top of noodles. Add green onions ( cut it into small pieces) and pour the soup into the bowl. Serve

TIPS

• Use a strainer bag for spices for a stronger taste.
• Cutting the beef brisket at room temperature will allow more cleaner cuts. 

Beef Brisket Soup (清湯牛仔腩)

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Ingredients

  

• 3.5 lb beef belly
• 2 lb beef bones
• 750 g white radish
• 2 green onion
• 1 onion
• 10 g + 3 slices ginger
• 2 tbsp cooking wine
• 1 cardamome nute
• 4 bay leaves
• 1 tsp cloves
• 4 star anises
• 1 cinnamon roll

Instructions

 

• Peel off the onion and cut it into half.
• Peel off white radish and cut it into slices.
• Slightly wash cardamome nute, bay leaves, cloves, star anise and cinnamon roll.
• Wash beef belly and beef bones.
• Add ginger, one green onion, cooking wine, beef brisket, beef bones and water into a pot. Beef brisket and bones need to be submerged in water. Turn to high heat until it boils and then turn to low heat for about 5 minutes. You have to take away all the floating dirt while heating up. After that you have to rinse up beef brisket and bones to clean.
• Boil about 3.5 L of water on high heat with cardamome nute, bay leaf, cloves, star anise and cinnamon roll. After boiling, add beef brisket and bones. Once it boils again, turn on low heat for about 45 minutes to an hour. Make sure it is still boiling when you are on low heat.
• Remove beef brisket and bones and separate them with all the spices. Add white radish, beef brisket, bones and salt into the pot and boil for about 10 minutes.
• Cook the noodles according to the instructions from the package. Then, put noodles in the bottom of the bowl. Cut beef brisket and white radish into slices and put them on the top of noodles. Add green onions ( cut it into small pieces) and pour the soup into the bowl. Serve

Notes

TIPS

• 1.Use a strainer bag for spices for a stronger taste.
• 2.Cutting the beef brisket at room temperature will allow more cleaner cuts.