Want to have beef brisket with rice but the queue is always long at restaurant because of the seat limit order? Actually it’s not difficult to make that at home. Follow us to make this Beef Brisket in Clear Broth!
清湯腩 Beef Brisket in Clear Broth
The technique of making a nice pot of beef brisket in clear broth is actually quite simple. We think that a very important point is to braise the beef for a long enough period of time. For this time we braised in the afternoon and then had it as dinner. It would be even better if we let it braise for a longer time.
It becomes more tasty the day after when we had that as lunch.
600g of fresh boneless short rib for HK$120. It’s actually cheaper than pork
Prepare a pot of water in room temperature with a few slices of ginger. Add the brisket. Low heat on and let it come to boil
When it boils, take out the beef brisket and rinse it
Peel a radish and then chop it into pieces
Prepare the spice: bay leaves, star anises, Sichuan peppercorns, white pepper and Caoguo
Spice it, heat it on low heat for awhile. Then we add oil and ginger and gently sautee the ingredients
Pour a box of small size chicken broth. Put beef brisket and radish in. Let it come to boil and then we cover the lid, switch the stove to low heat for 45 mins. Then let it rest for 15 mins. Repeat this procedure for one more time and it’s done!
Are you a big fan of beef? You may take a look at how to make sure you are not failing your steak:
The western way of stewing oxtail is also mouth watering: