Braised Beef Brisket Noodles
This is a rich and flavourful soup that is easier than you think. It is mainly seasoned with a few most common Chinese spices and seasonings. You can also use this recipe for other meat and unlock more dishes (see my next recipe)
Ingredients
- Noodles of choice
- 500 g beef brisket
- 800 g pork trotter
- 1 green onion (for blanching)
- 4 slices ginger (for blanching)
- 3 tablespoons cooking wine (for blanching)
- 8 dried chillies
- 5 g Sichuan peppercorn
- 3 star anises
- 2 cinnamon bark
- 3 bay leaves
- 3 slices ginger
- 5 cloves garlic
- 1 tablespoon chilli bean sauce
- 3 tablespoons soybean sauce
- 5 tablespoons soy sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon salt
- 2 tablespoons brown sugar
Steps
- Soak the meat in cold water to remove excess blood for at least 4 hours
- Transfer to clean pot of cold water, add in ginger, green onion and cooking wine for blanching
- Once boiling, leave it for 5 minutes. After that, pour the dirty water away and transfer the meat to an instant pot
- In the pot, add in all spices as shown, as well as all the condiments. Add in boiling water to submerge all the ingredients
- Set instant pot to “high pressure” and let cook for 30 minutes
- Cook noodles according to the packaging, and vegetables of choice (optional)
- Place in bowl for serving
- Once done, serve with the braised soup and enjoy!
Languages
Geschmorte Rinderbrustnudeln - Deutsch (German) versionFideos con pechuga de res estofada - Española (Spanish) version
nouilles à la poitrine de bœuf braisée - Français (French) version
Mie Daging Sapi Panggang - Bahasa Indonesia (Indonesian) version
tagliatelle di petto di manzo brasato - Italiana (Italian) version
牛ブリスケットの煮込み麺 - 日本語 (Japanese) version
쇠고기 양지머리 조림 국수 - 한국인 (Korean) version
ก๋วยเตี๋ยวเนื้อตุ๋น - แบบไทย (Thai) version
红烧牛腩面 - 简体中文 (Simplified Chinese) version
紅燒牛腩麵 - 香港繁體中文 (Traditional Chinese - Hong Kong) version