← Nouns Cooking · Chinese

Ingredients

• 700 g beef brisket in one or two pieces
• 600 g Daikon radish, peeled and cut into large chunks
• 30 g Ginger, sliced
• 3 Spring onion, cut into lengths, a little sliced to serve
• 2 Star anise
• 1 tsp Sichuan or white peppercorns
• 1 piece Dried tangerine peel (chenpi), soaked and scraped
• 2 tbsp Shaoxing wine
• 2.5 l Water
• 1½ tsp Salt
• ¼ tsp White pepper
• 2 tbsp light soy sauce, to dip

Method

1. Put the brisket in a pot of cold water, bring to the boil and blanch for 5 min. Drain and rinse off the scum.
2. Return the brisket to the clean pot with the ginger, spring-onion lengths, star anise, peppercorns (tied in a little muslin if you like), tangerine peel, wine and the water.
3. Bring to the boil, then cover and simmer gently for 1 hour 30 min, skimming now and then, until the brisket is tender.
4. Lift out the brisket and cut it into thick bite-sized pieces. Return it to the pot with the daikon and simmer for 30–40 min, until the daikon is translucent and soft.
5. Remove the spices, season with salt and white pepper and serve in bowls with spring onion, with light soy sauce on the side for dipping the beef.

Tips

• Keep it at a bare simmer; boiling hard clouds the broth and toughens the meat.
• Add noodles or rice vermicelli for a classic beef brisket noodle soup.

Sources

Written in our own words after cross-checking these recipes:

Made With Lau Christine's Recipes