Beef Brisket in Clear Broth 清湯牛腩

🧂 Ingredients

• 450 g Beef brisket

  and/or skirt steak (untrimmed)
• 450 g Beef finger meat

  (deboned short rib)
• 450 g Beef bones

  (optional)
• 1.5 kg White radish
• 1 bulb Garlic
• 6 slices Ginger
• 1 Shallot
• 2 stalks Green onions
• 200 g Chinese celery
• 20 g Rock sugar
• 1 Star anise
• 3 Bay leaves
• 3 Licorice root slices
• 1 tbsp White peppercorns
• 1 Cao guo

  aka black cardamom
• 1 Small cinnamon stick
• 2 tbsp Fish sauce
• 2 tbsp Shaoxing wine
• 1 tsp Salt

  for parboiling white radish
• 1.5 L Water

  (enough to cover all the ingredients)

Instructions

• 1 Prepare 6 slices of ginger and 2 stalks of green onions by tying each into a
  knot My knot came apart
• 2 In a large pot, add all your uncut meats including bones (if any), 2 slices of
  ginger, 1 stalk of green onion and 2 tbsp Shaoxing wine. Cover with water and
  use high heat to bring it to a boil
• 3 Remove the contents from the pot, rinse with water and discard the water in the
  pot
• 4 Prepare 1 bulb of garlic. Cut off the end of the garlic bulb to expose the
  cloves of garlic. Set aside
• 5 Prepare 1 whole shallot and 200g of Chinese celery Chinese celery is more
  pungent than its wester counterpart and will give the soup a very distinctive
  flavour that is a signature in the traditional making of this dish
• 6 Soak 1 star anise, 3 bay leaves, 3 licorice root slices, 1 tbsp white
  peppercorns, 1 cao guo and 1 small cinnamon stick. Put into a spice bag
• 7 In a large pot put the bones, the beef, Chinese celery, 4 slices of ginger, 1
  stalk green onions, 1 bulb garlic, 1 shallot, spice pack and 20 g rock sugar.
  Add water until everything is covered and bring to a boil
• 8 Once the liquid starts to boil, turn the heat down to low and let it simmer for
  1 hour
• 9 Peel white radish. Peel off 2 layers as the outer layer generally is fibrous and
  will result in an unpleasant texture
• 10 Cut white radish into your desired size and set aside I typically do roll cuts
  on my white radish and I cut them into approx. 1” pieces
• 11 Optional step: in a separate pot, add white radish, 1 tsp of salt and enough
  water to cover the white radish. Bring it to a boil and remove the white radish.
  Allow the white radish to drain in colander this step will help minimize the
  bitterness of the white radish
• 12 Check on the beef after 30 minutes. Give it a stir and taste the soup. If the
  soup has the right amount of spice flavour for you, then discard the spice bag.
  If you like more spice aroma, then keep it in the pot. Repeat this process after
  every 30 minutes
• 13 After 1 hour, add the white radish into the pot with 2 tbsp fish sauce
• 14 Braising should be done after 1 more hour (so 2 hours in total). However,
  different cuts of meats may need longer, especially if your meat contains
  tendons or tougher membranes. You may have to braise for another 30-60 minutes
  if the meat was not tender after 2 hours
• 15 Once the meat is tender, Taste the soup. Add fish sauce, salt or water to make
  adjustments if necessary. Remove all the contents from the soup
• 16 Use a skimmer to remove any impurities from the soup
• 17 Let the beef cool
• 18 Slice the beef to your desired size
• 19 Rearrange into serving bowl
• 20 Serve with noodles or rice

Nutrition Info