Beef Brisket Noodles

Ingredients

Instructions

1. 1

   Blanch the beef brisket and beef tendon in boiling water for 5-7 minutes to remove impurities. Drain and rinse well.

2. 2

   Heat cooking oil in a large pot or Dutch oven over medium-high heat. Add ginger, garlic, star anise, cinnamon stick, Sichuan peppercorns, dried tangerine peels, and bay leaves. Sauté until fragrant, about 1-2 minutes.

3. 3

   Add the blanched beef brisket and beef tendon to the pot. Stir-fry for a few minutes until lightly browned.

4. 4

   Pour in soy sauce, dark soy sauce, oyster sauce, rock sugar, Shaoxing wine, five-spice powder, and beef broth or water. Bring to a boil.

5. 5

   Reduce heat to low, cover, and simmer for 3-4 hours, or until the beef brisket and tendon are fork-tender. Stir occasionally. Season with salt and white pepper to taste.

6. 6

   While the beef is braising, prepare the noodles and vegetables. Cook fresh egg noodles according to package instructions until al dente. Drain and set aside.

7. 7

   Blanch gai lan or choy sum in the same boiling water (or fresh boiling water) for about 1-2 minutes until tender-crisp. Drain.

8. 8

   To serve, place a portion of cooked noodles in a bowl. Ladle generous amounts of beef brisket, beef tendon, and braising liquid over the noodles. Garnish with blanched gai lan or choy sum and chopped spring onions. Serve hot.