自家清湯腩 Home Made Beef Brisket in Clear Broth

清湯腩 Beef Brisket in Clear Broth

想出街食清湯腩飯但因為餐廳座位少左排極都排唔到隊?屋企煮其實都唔複雜,跟住一齊煮啦!

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

清湯腩 Beef Brisket in Clear Broth

清湯腩既基本技巧其實相當簡單,我地覺得好重要一點係要炆得耐,我地今次食都係下晝煮夜晚食,如果可以預多d時間等d料入味同淋d會更好。
第二朝帶飯時候食就非常好食!

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.

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一斤新鮮坑腩$120,平過食豬肉
600g of fresh boneless short rib for HK$120. It’s actually cheaper than pork

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先凍水落鑊汆水,放埋幾塊薑落去
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

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水滾,拎返塊腩出黎洗洗佢
When it boils, take out the beef brisket and rinse it

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刨走蘿蔔皮,再切塊
Peel a radish and then chop it into pieces

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準備香料:月桂葉、八角、花椒、白胡椒同草果
Prepare the spice: bay leaves, star anises, Sichuan peppercorns, white pepper and Caoguo

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白鑊烘一烘香料,再加油加薑略略煎香材料
Spice it, heat it on low heat for awhile. Then we add oil and ginger and gently sautee the ingredients

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加一細盒雞湯,將牛腩同蘿蔔都加入煲,滾起,冚蓋轉細火炆45分鐘,熄火焗15分鐘,再重覆步驟多一次,搞掂!
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!

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閣下係牛魔王? 可以睇睇煎扒點樣唔失手:

Are you a big fan of beef? You may take a look at how to make sure you are not failing your steak:

貴食材不敗煮法! 慢煮厚切西冷牛扒 Never Fail Your Pricey Sirloin Steak – Use of Sous Vide!

西式既紅酒炆牛尾都好正:

The western way of stewing oxtail is also mouth watering:

紅酒炆牛尾 4個步驟 原來咁易 Stewed Oxtail with Red Wine in 4 Surprisingly Easy Steps

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2 Comments

  1. Avatar

    What size pot are you using to cook the soup in? Like how many quarts? I have a 6 qt dutch oven but I am afraid it is too big for this recipe?

    Also, your blog is so amazing especially for a Chinese-American like me, it’s really comprehensive and thorough with each step in the way I find most recipe blogs are not, so thank you so much!

    1. Avatar

      Hi Iris, thank you for your compliment! It’s always happy for us to know that people are following our recipes to make good food!
      We are using a LC 22cm Marmite to prepare the brisket. It’s actually fine to using bigger ones. For simmering food, the pot is good as long as it can carry the volume of the food you are going to cook.
      For more details about our pot, you may take a look at

      https://coupleovercooked.com/le-creuset-collection/

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