My mind is filled with frustration about tomorrow’s morning meeting …. need to get my mind of that, argh!
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 1.5lbs
- 2 anise
- 5 big slices of gingers
- rock sugar
- 1/2 teaspoon white pepper corn 20-30 bits
- 1 tbsp cooking wine
- daikon (amount of your choice)
- Cooking your beef brisket in clear water, that’s remove the bloody water. Drain and wait for it to cool, then cut into pieces.
- Heat oil, fry ginger til fragrant. Add in beef brisket, rock sugar, anise, white pepper corns and cooking wine.
- Add in water til it cover up all beef brisket.
- 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).
- The last 30 minutes when you think the beef brisket is ready, add in the daikon, cook til the daikon is soft.
- Add salt and serve!