Braised Beef Brisket Noodles with Chu Hou Sauce

Ingredients

Instructions

1. 1

   Cut beef brisket into 3-4 cm pieces.

2. 2

   In a large pot, bring water (for blanching) to a boil. Add cooking wine and beef brisket. Blanch for 5-7 minutes to remove impurities. Drain and rinse beef brisket under cold water. Set aside.

3. 3

   Soak dried tangerine peel in warm water for 15 minutes until soft. Scrape off the white pith and set aside.

4. 4

   Heat a large pot or Dutch oven over medium heat. Add ginger, green onions (excluding garnish portion), and garlic. Sauté until fragrant.

5. 5

   Add blanched beef brisket to the pot and stir-fry for a few minutes until slightly browned.

6. 6

   Add Chu Hou sauce, light soy sauce, dark soy sauce, oyster sauce, and five-spice powder to the pot. Stir well to coat the beef brisket.

7. 7

   Pour in water or beef broth, add rock sugar, star anise, and soaked dried tangerine peel. Bring the mixture to a boil.

8. 8

   Reduce heat to low, cover the pot, and simmer for 2.5 to 3 hours, or until the beef brisket is very tender. Stir occasionally.

9. 9

   While the beef brisket is braising (or towards the end), bring a pot of water to a rolling boil. Add wonton noodles and cook according to package instructions, typically 1-2 minutes, until al dente. Drain well.

10. 10

    Divide cooked wonton noodles into serving bowls. Ladle the braised beef brisket and sauce over the noodles. Garnish with remaining green onions and coriander. Serve hot.