HK Braised Beef Brisket
HK Braised Beef Brisket
Ingredients
For the Braised Beef Brisket
- 1.5 kg beef brisket, cut into large pieces
- 50 g ginger, sliced or roughly chopped
- 4 green onions, cut into 5 cm segments
- 1/2 cup oyster sauce
- 1.5 L water or broth, or as needed to cover beef
- 5 g dried tangerine peel
- 2 dried Amomum Tsao-ko
- 500 g daikon, peeled and cut into large chunks
For Serving
- 1 tablespoon oil, for frying green onions
- 2 green onions, cut into 5 cm segments, for garnish
- 400 g egg noodles
- 1 head Romaine lettuce, separated into leaves
- 2 tablespoons dark sauce, for noodles, as needed
Instructions
- 1
Place the beef brisket and sliced ginger in a colander. Rinse thoroughly under cold running water to remove any impurities.
⏱️ 5 min
- 2
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.
⏱️ 15 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 90 min
- 6
Remove the lid. Add the peeled daikon chunks to the pot. Stir gently to combine with the beef and braising liquid.
⏱️ 2 min
- 7
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.
⏱️ 60 min
- 8
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.
⏱️ 5 min
- 9
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.
⏱️ 5 min•🌡️ 100
- 10
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.
⏱️ 2 min•🌡️ 100
- 11
To assemble, place the cooked egg noodles into individual serving bowls. Drizzle a dark sauce over the noodles and mix with chopsticks.
⏱️ 2 min
- 12
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.
⏱️ 2 min
- 13
Serve hot and enjoy your HK Braised Beef Brisket!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
HK Braised Beef Brisket
For the Braised Beef Brisket
- 1.5 kg beef brisket, cut into large pieces
- 50 g ginger, sliced or roughly chopped
- 4 green onions, cut into 5 cm segments
- 1/2 cup oyster sauce
- 1.5 L water or broth, or as needed to cover beef
- 5 g dried tangerine peel
- 2 dried Amomum Tsao-ko
- 500 g daikon, peeled and cut into large chunks
For Serving
- 1 tablespoon oil, for frying green onions
- 2 green onions, cut into 5 cm segments, for garnish
- 400 g egg noodles
- 1 head Romaine lettuce, separated into leaves
- 2 tablespoons dark sauce, for noodles, as needed
Instructions
- 1
Place the beef brisket and sliced ginger in a colander. Rinse thoroughly under cold running water to remove any impurities.
⏱️ 5 min - 2
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.
⏱️ 15 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 90 min - 6
Remove the lid. Add the peeled daikon chunks to the pot. Stir gently to combine with the beef and braising liquid.
⏱️ 2 min - 7
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.
⏱️ 60 min - 8
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.
⏱️ 5 min - 9
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.
⏱️ 5 min•🌡️ 100 - 10
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.
⏱️ 2 min•🌡️ 100 - 11
To assemble, place the cooked egg noodles into individual serving bowls. Drizzle a dark sauce over the noodles and mix with chopsticks.
⏱️ 2 min - 12
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.
⏱️ 2 min - 13
Serve hot and enjoy your HK Braised Beef Brisket!
⏱️ 1 min