BEEF BRISKET IN CLEAR BROTH 清湯牛腩 – RECIPE食譜 HOMEMADE

My mind is filled with frustration about tomorrow’s morning meeting …. need to get my mind of that, argh!

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Anyways, I don’t remember when I made this Beef Brisket, probably a while back. I made too many things and not writing it down 😛

This is my simple lazy way of making this Beef Brisket in Clear Broth 清湯牛腩. I know in HK you can ask your butcher to have a particular cut of the beef brisket. But where I am, sorry, only one kind – just beef brisket!

Beef Brisket in Clear Broth 清湯牛腩

Beef Brisket in Clear Broth 清湯牛腩

Ingredient:

  1. Beef Brisket 1.5lbs
  2. 2 anise
  3. 5 big slices of gingers
  4. rock sugar
  5. 1/2 teaspoon white pepper corn 20-30 bits
  6. 1 tbsp cooking wine
  7. daikon (amount of your choice)
Steps

Steps

Steps

Steps

Instructions:

  1. Cooking your beef brisket in clear water, that’s remove the bloody water. Drain and wait for it to cool, then cut into pieces.
  2. Heat oil, fry ginger til fragrant. Add in beef brisket, rock sugar, anise, white pepper corns and cooking wine.
  3. Add in water til it cover up all beef brisket.
  4. Cover and bring to boil for about 30 minutes. Turn off for 30 minutes. Cook for 30 mins, turn off 30 minutes (lid close). Total of 3 hours or until your beef brisket is tender. (I scooped out any foam or oil that floats to top).
  5. The last 30 minutes when you think the beef brisket is ready, add in the daikon, cook til the daikon is soft.
  6. Add salt and serve!
Beef Brisket in Clear Broth 清湯牛腩

Beef Brisket in Clear Broth 清湯牛腩

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3 thoughts on “BEEF BRISKET IN CLEAR BROTH 清湯牛腩 – RECIPE食譜 HOMEMADE

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