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The Noodle 100 · make it at home

Cantonese braised beef brisket noodles

3 hr (30 min hands-on) · 6

Brisket braised with star anise, tangerine peel and chu hou paste until it melts, served over noodles in a clear beef broth with a spoon of the braise.

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The real one

You need

• 1.5 kg (3 lb) beef brisket with its fat, in 5 cm (2 in) pieces
• 4 slices ginger, 4 scallions, 4 cloves garlic
• Braise: 3 tbsp chu hou paste (or 2 tbsp hoisin + 1 tbsp ground bean sauce), 2 tbsp oyster sauce, 2 tbsp light soy, 1 tbsp dark soy, 30 g (1 oz) rock sugar, 2 tbsp Shaoxing wine, 3 star anise, 1 piece dried tangerine peel, 1 cinnamon stick, 2 bay leaves
• 1.5 liters (6 cups) beef broth
• 6 portions thin egg noodles or flat rice noodles (ho fun)
• To serve: blanched lettuce or choy sum, scallions

How to make it

1. Blanch (10 min): Boil the brisket 5 minutes, drain, rinse.
2. Braise (2 1/2 hr): Fry the ginger, scallions and garlic in a little oil 1 minute, add the chu hou paste and fry 30 seconds. Add the brisket, the rest of the braise ingredients and enough water to cover. Simmer covered on low until a chopstick goes through easily, 2 to 2 1/2 hours. Reduce the liquid to a glossy sauce.
3. Broth (10 min): Heat the beef broth with 125 ml (1/2 cup) of the braising liquid; taste for salt.
4. Build (5 min): Cook the noodles, drain, put in bowls with the greens, pour over the broth and top with brisket and a spoon of sauce. Or serve dry: noodles tossed with the sauce, broth on the side.

Tips

• It's better the next day; chill, lift off the fat, reheat.
• Add chunks of daikon for the last 40 minutes, like Kau Kee does.

Chef Amazing's own home version, in our words; not any shop's recipe.