Easy beef brisket noodles

Serves 4

Time: 🕰🕰🕰
Effort: 💪💪

Ingredients:

1.5 catty beef brisket from wet market
Bones from the butcher
Small chunk cane sugar (冰糖), around 20g
Small head of ginger
2 spring onions
2 star anise
Water
1/2 Chinese white radish
Rice noodles from wet market (湯河粉, the thin variety)

Method:

1. Tidy up the beef brisket by trimming away
away excess fat, but keep fascia and tendons
2. Smash the ginger with the back of a knife to release juices
3. Bring a pot of water to the boil
4. Boil brisket, bones, and ginger for 3-5 minutes, so as to surface any scum and impurities
5. Strain and reserve the bones and meat
6. Wash the bones and meat in warm water to further remove any clots or impurities on the surface – this keeps the soup base clear
7. In a large soup pot, heat 2 tablespoons of oil and very slightly brown the meat and bones, around 2 minutes
8. Cover meats and bones with water
9. Bring to the boil
10. Lower flame to a medium-low, rather than low (there is no need to be gentle); cook for 2 hours
11. After 2 hours, add radish in large chunks
12. Boil for another 20 minutes, until radish softens but still has some bite
13. Remove excess oil from surface if too much for your liking
14. Season the soup to your liking
15. Before serving, set aside your desired about of beef and season with a small pinch of salt
16. Slice beef
17. Assemble the dish: noodles -> beef -> radish -> soup -> chopped green onions

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