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Place the beef brisket and sliced ginger in a colander. Rinse thoroughly under cold running water to remove any impurities.

Transfer the rinsed beef brisket and ginger to a large heavy-bottomed pot. Add the 5 cm segments of green onions. Stir to combine and sear the beef over medium-high heat until it starts to brown on all sides, about 10-15 minutes.

Pour the oyster sauce over the seared beef. Stir well to coat all the beef pieces evenly. Add enough water or broth to completely cover the beef.

Place the dried tangerine peel and dried Amomum Tsao-ko into a spice bag. Add the spice bag to the pot with the beef and liquid.

Cover the pot with a lid and bring the mixture to a simmer. Reduce the heat to low and braise for 90 minutes, or until the beef begins to tenderize.

Remove the lid. Add the peeled daikon chunks to the pot. Stir gently to combine with the beef and braising liquid.

Cover the pot again and continue to braise for another 60 minutes, or until both the beef and daikon are very tender. The beef should be easily pierced with a fork.

While the beef is braising, prepare the garnish. In a small pan, heat 1 tablespoon of oil over medium heat. Add the remaining 5 cm segments of green onions and fry until slightly softened and fragrant, about 2-3 minutes. Set aside.

Bring a large pot of water to a rolling boil. Add the egg noodles and cook according to package directions until chewy. Drain the noodles well.

In the same boiling water (or fresh boiling water), add the Romaine lettuce leaves and blanch briefly, about 30 seconds, until slightly wilted but still crisp. Drain the lettuce.

To assemble, place the cooked egg noodles into individual serving bowls. Drizzle a dark sauce over the noodles and mix with chopsticks.

Arrange the blanched lettuce on top of or next to the noodles. Spoon a generous portion of the braised beef brisket and daikon over the noodles and lettuce. Garnish with the fried green onions.

Serve hot and enjoy your HK Braised Beef Brisket!


Place the beef brisket and sliced ginger in a colander. Rinse thoroughly under cold running water to remove any impurities.

Transfer the rinsed beef brisket and ginger to a large heavy-bottomed pot. Add the 5 cm segments of green onions. Stir to combine and sear the beef over medium-high heat until it starts to brown on all sides, about 10-15 minutes.

Pour the oyster sauce over the seared beef. Stir well to coat all the beef pieces evenly. Add enough water or broth to completely cover the beef.

Place the dried tangerine peel and dried Amomum Tsao-ko into a spice bag. Add the spice bag to the pot with the beef and liquid.

Cover the pot with a lid and bring the mixture to a simmer. Reduce the heat to low and braise for 90 minutes, or until the beef begins to tenderize.

Remove the lid. Add the peeled daikon chunks to the pot. Stir gently to combine with the beef and braising liquid.

Cover the pot again and continue to braise for another 60 minutes, or until both the beef and daikon are very tender. The beef should be easily pierced with a fork.

While the beef is braising, prepare the garnish. In a small pan, heat 1 tablespoon of oil over medium heat. Add the remaining 5 cm segments of green onions and fry until slightly softened and fragrant, about 2-3 minutes. Set aside.

Bring a large pot of water to a rolling boil. Add the egg noodles and cook according to package directions until chewy. Drain the noodles well.

In the same boiling water (or fresh boiling water), add the Romaine lettuce leaves and blanch briefly, about 30 seconds, until slightly wilted but still crisp. Drain the lettuce.

To assemble, place the cooked egg noodles into individual serving bowls. Drizzle a dark sauce over the noodles and mix with chopsticks.

Arrange the blanched lettuce on top of or next to the noodles. Spoon a generous portion of the braised beef brisket and daikon over the noodles and lettuce. Garnish with the fried green onions.

Serve hot and enjoy your HK Braised Beef Brisket!
