Beef Brisket Noodles 牛腩麵

A classic Cantonese comfort food featuring tender, slow-braised beef brisket and tendons in a rich, aromatic broth, served over springy egg noodles and garnished with fresh greens.

Nutrition (per serving)

Ingredients

• 1 kg beef brisket, cut into 3-4 cm cubes
• 500g beef tendon, cut into 3-4 cm pieces
• 3 slices ginger
• 2 cloves garlic, smashed
• 2 star anise
• 1 cinnamon stick
• 1 tbsp Sichuan peppercorns
• 2 dried tangerine peels, soaked in warm water until soft, scrape off white pith
• 2 bay leaves
• 2 tbsp cooking oil
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rock sugar
• 2 tbsp Shaoxing wine
• 1 tsp five-spice powder
• 1 litre beef broth or water
• 500g fresh egg noodles
• 200g gai lan or choy sum, washed and trimmed
• Salt to taste
• White pepper to taste
• Spring onions, chopped, for garnish

Steps

1. Blanch the beef brisket and beef tendon in boiling water for 5-7 minutes to remove impurities. Drain and rinse well.
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. Add the blanched beef brisket and beef tendon to the pot. Stir-fry for a few minutes until lightly browned.
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. 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. 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. 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. 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.

Related recipes

More Hong Kong recipesBeef recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce