chapter V

when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs

made in MyKitchen | beef noodle soup

“cooking your favorite animal for dinner”

“beef?”

“bingo”

“GOOD”

so, i bought a slab of brisket from my butcher on a whim the other day at the market.. the brisket is one of the toughest parts of the cow and i don’t know what possessed me that day to purchase it.. it wasn’t even in the list of fresh ingredients i was supposed to get..

i decided to cook Taiwanese style beef noodle soup with that brisket.. brisket IS great for soups and stews after all, especially if it’s cooked long enough til fork tender..

today’s recipe is my version of beef noodle soup, adapted fromĀ saveur.com .. tweaked it here and there, as usual.. i used beef stock, for added richness to the soup, as well as oyster sauce to enhance the flavors.. i omitted ginger, as i didn’t really like its taste in the soup the first time i tried the recipe.. i also added bay leaf and cardamom, just for fun.. :mrgreen:

anyway, the end product is a wonderfully flavorful and aromatic soup, with chunks of really tender meat soaking up all the goodness of the broth.. chuck in mustard greens and sprouts, and a delicious dinner is ready~

i’m a huge fan of the mighty chilli and its nerve numbing heat, so i usually add chopped or minced bird eye chillies to my bowl of beef noodle soup.. hubs prefers sambal belacan with his.. pickled green chillies complements this dish really well too, minus the heat..

BEEF NOODLE SOUP

Ingredients :

  • beef brisket

  • beef stock/broth

  • bay leaf
  • cinnamon bark
  • star anise
  • whole black pepper corns
  • cloves
  • cardamoms

  • whole garlic cloves, lightly crushed
  • tomatoes, halved
  • red onion, quartered
  • noodles of choice
  • mustard greens
  • sprouts
  • bird eye chillies, sliced (optional)
  • Shao Hsing rice wine
  • black vinegar
  • oyster sauce or coarse sea salt
  • palm sugar/brown sugar
  • plenty of water

Method :

  • place brisket, bay leaf, cinnamon bark, star anise, cloves, cardamoms, black pepper corns and garlic into a pot
  • pour in beef stock and enough water to cover the brisket
  • bring the pot to a boil on high heat
  • once the stock is boiling, turn the heat down to low-low medium and let the brisket boil away for an hour
  • add in tomatoes and onion and let the brisket boil away for another hour

  • bring the brisket out from the stock into a plate
  • cut a small piece of brisket to test for tenderness. if the brisket is tender enough, leave it aside to cool. it should be fork tender after 2 hours of slow boiling. if not, place it back into the pot and cook for another hour

  • add Shao Hsing wine, black vinegar, oyster sauce and palm sugar to the stock soup
  • taste, add more of either ingredient if needed
  • cut the brisket into slices or chunks. place the brisket pieces back into the soup

  • blanch noodles and mustard greens
  • place noodles, mustard greens, sprouts and bird eye chillies in a bowl
  • pour the soup with the brisket on to the noodles
  • serve, and enjoy

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