🥩 Beef Brisket: The Cantonese Way (清湯牛腩)

By Made With Lau · 180 min

Ingredients

Instructions

1. Put the star anise and Sichuan peppercorns into a tea strainer. Soak the dried mandarin peel in warm water until softened. Rinse the dried scallops. Slice the ginger thinly, keeping about a quarter for parboiling. Keep only the green parts of the scallions and dice them. Trim and peel the daikon, then cut into medium-large chunks.
2. Mix the chili sauce and light soy sauce in a small bowl.
3. Cover the beef with cold water in a wok, add 2-3 ginger slices, the cooking wine and the beef. Bring to a boil on high, then simmer on medium-low for 5 minutes.
4. Rinse the beef in a large bowl of cold water to remove scum, then pull off and discard tough membranes.
5. In a clean soup pot, add the remaining ginger, mandarin peel, scallops and 10 cups of water. Add the spice strainer, chicken powder, salt and parboiled beef. Bring to a boil on high, then cover partly and cook on low for 1.5-2 hours.
6. Add the daikon, cover fully and bring to a boil on high. Then cook on low for about 20 minutes, until a chopstick pierces the radish easily.
7. Remove the beef, which is ready when it pulls apart easily, and set aside to cool. Move the radish to a separate bowl. Discard the spice strainer.
8. Slice the cooled beef into 2.5 cm (1 inch) pieces across the grain. Arrange the radish and beef in bowls, ladle the clear broth over them, and sprinkle with the green onion.
9. Add a little of the finished broth to the chili and soy sauce mix and serve it alongside.

Summarized from Made With Lau's video. Watch it for the details.

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