Hong Kong Beef Brisket Noodles Recipe 香港牛腩面秘方

Hong Kong Style Beef Brisket Noodles

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!

Lead Time: 60 minutes – 90 minutes (60 minutes cooking and 15 – 30 minutes preparations)

Ingredients:

  • 1 kgs of Beef Brisket
  • 2 Red Carrot
  • 1 White Radish
  • 50g of Ginger
  • 1 bunch of Spring Onion

Flavoring/Seasoning:

  • 8 – 10 tablespoon of Fish Sauce, In this case, Lee Thye Heng Brand Fish Sauce
  • 3 – 4 tablespoon of Brown Sugar (or substitute, white sugar)
  • 2 teaspoon of cumin
  • 1/2 teaspoon of clove
  • 1 – 2 pieces of star anise
  • 1/2 teaspoon of cardamom pods
  • 1.5 inches of cinnamon
  • 50g of Galangal or 2 inches in size.

Directions:

Pre-preparation

  1. Brieftly wash the beef brisket under tap water to remove unwanted residue.
  2. Peel radish and cut into bite size.
  3. Peel red carrot and cut into bite size.
  4. Clean and peel Ginger and slice into thin slices.
  5. Cut approximately 3 inches of the spring onion’s stem and chop the upper green part. Set them aside separately.
  6. Clean and cut off the hard skin of Galangal.

Cooking (with pressure cooker)

  1. Bring approximately 3 liters of water to boil in a pot.
  2. Switch the heat to medium and blanch the beef brisket for about 5 minutes.
  3. Use a cold bath to cool down the blanched beef brisket.
  4. Cut the blanched beef brisket into cubes. This ensure the beef brisket stay in nice beautiful cubes.
  5. Heat up a pan with cooking oil, in this case, I uses sunflower oil.
  6. Make sure the oil is hot, smoking point of the oil indicate that the oil is boiling hot.
  7. Add in the slices ginger, cutted beef brisket and spring onion into the pan.
  8. Stir fry under medium-high heat until aromatic. **you can see the beef browning and sizzles nicely**
  9. Remove the fried beef brisket into a container and set aside.
  10. Now use a pressure cooker, bring 4 liters of water to a boil. (If you do not have a pressure cooker, scroll down!)
  11. Add in the fried beef brisket, cumin, clove, cardamom pods, cinnamon and galangal.
  12. Secure the pressure cooker lid tightly and let it cook for 30 minutes.
  13. After 30 minutes, release the steam. Make sure all the steam are release before opening the lid!
  14. Add in the white radish and red carrot into the pot.
  15. Add in fish sauce and brown sugar for flavoring as well.
  16. Cover with any suitable lid and let it simmer under medium heat for another 30 minutes.
  17. Uncover, taste the flavor of the broth and (if necessary) season accordingly with either fish sauce or sugar.
  18. Set the broth aside.
  19. (OPTIONAL) Bring 2 liters of water to boil and blanch 1 serving of noodles.
  20. Transfer the cooked noodles into a serving bowl.
  21. Transfer generous amount of beef brisket, white radish and red carrot on top of the noodles.
  22. Scoop ample amount of soup and garnish with chopped spring onion.
  23. Voila! You now have an amazing, beautiful and aromatic bowl of Hong Kong Style Beef Noodles!

Cooking (with regular cooking pot)

  1. Or, if you don’t have a pressure cooker, use a regular pot, bring 8 liters of water to boil.
  2. Add in the fried beef brisket, cumin, clove, cardamom pods, cinnamon and galangal.
  3. Cover with a lid and let it cook for 90 minutes.
  4. Continue back on top (with pressure cooker) at instruction Number 14.

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 goes straight into cutting, the end result of the beef brisket would looks rather distorted.

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