Beef Brisket Noodle Soup is one of my favorite comfort food whenever I go to Hong Kong. An intense aromatic beef broth served with blanched wheat noodles and radish. It was my love for beef brisket soup that I went on to develop this Beef Brisket Recipe, which comes very close to the Hong Kong’s flavor, in fact, I believe better in some way, try it out and I assure you won’t be disappointed!
The Best Hong Kong Beef Brisket Noodle Soup!
Aromatic Beef Brisket Soup
To achieve an aromatic beef brisket soup, we will be needing spices and one special flavoring that many wouldn’t think of.
The spices are;
- Cumin
- Clove
- Star Anise
- Cardamon Pods
- Cinnamon
- Galangal
And lastly, the special flavoring that would make all the differences is Fish Sauce, don’t worry about the fishy scent, they tend to balance the aroma of the spices and beef very well.
Author have a say…
On my every occasion to Hong Kong, Hong Kong style Beef Brisket Noodle is a mandatory food menu on my list! I went further on to hunt down the recipe, from preparation down to a complete bowl of Hong Kong Style Beef Brisket Noodle! (Taiwan Beef Noodle Soup Recipe Red Braised Beef Noodle)
Source : Baidu
Hong Kong Beef Brisket Noodle Soup Recipe
Equipment
- Pressure Cooker
Ingredients
- 1 kgs Beef Brisket
- 2 pcs Carrot
- 1 pcs Radish
- 50 g Ginger
- to taste Fish Sauce
- to taste Brown Sugar (white sugar works the same)
- 2 tsp Cumin Seed
- 1/2 tsp Clove
- 2 pcs Star Anise
- 1/2 tsp Cardamom Pods
- 1 stick Cinnamon
- 50 g Galangal
- Spring Onion (to garnish)
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Instructions
Preparation
- Clean and cut radish, and carrot into bite-size.
- Clean and slice ginger.
- Cut approximately 3 inches of the spring onion’s stem and chop the upper green part. Set them aside separately.
- Clean and cut off the hard skin of Galangal.
Blanch and Sear Beef Brisket
- Bring 3 liters of water to boil in a stockpot.
- Blanch the beef brisket for about 5 minutes.
- Soak beef in a cold bath.
- Cut the blanched beef brisket into cubes.
- Preheat a pan with cooking oil.
- Add in the sliced ginger, blanched beef brisket, and stem of spring onion into the pan.
- Pan-fry to aromatic
- Remove the fried beef brisket and set aside.
Using Pressure Cooker
- Bring 4 liters of water to a boil.
- Add in the seared beef brisket, cumin, clove, cardamom pods, cinnamon, and galangal.
- Secure the pressure cooker lid tightly and let it cook for 30 minutes.
- After 30 minutes, release the steam. (Make sure all the steam is released before opening the lid!)
- Add in the white radish and red carrot into the pot.
- Add in fish sauce and brown sugar for flavoring.
- Cover with any suitable lid and let it simmer under medium heat for another 30 minutes.
- Serve with noodles and garnish with spring onion.
Using Regular Stockpot
- Bring 8 liters of water to boil.
- Add in the fried beef brisket, cumin, clove, cardamom pods, cinnamon, and galangal.
- Cover with a lid and let it cook for 90 minutes.
- Add in the white radish and red carrot into the pot.
- Add in fish sauce and brown sugar for flavoring.
- Cover and let it simmer under medium heat for another 30 minutes.
- Serve with noodles and garnish with spring onion.
Video
Notes
Cooking tips
- The purpose of blanching the beef brisket first and cutting after is to ensure that the beef brisket stays nicely in cubes size throughout the cooking process. Otherwise, if we skip the blanching part and go straight into cutting, the end result of the beef brisket would look rather distorted.
This is fantastic! Cooked it for my family tonight and they loved it!