when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs
“cooking your favorite animal for dinner”
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 from 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..
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..