Yes I know, ideally I would become a vegetarian, but beef does taste so, so good. And my daughter used to have low iron, so it's healthy, right? (Any excuse is a good excuse.)
Anyway, beef brisket was on special yesterday and I've never cooked with it before. My wife has, but not me. Decided to go with a recipe from Taste.com, Cantonese beef brisket noodle soup, and it really was a success. My bowl:
I worry about link rot, so I had better reproduce most of the recipe here:
So, trim the brisket of fat (the only painful exercise in this recipe), cut into big chunks and boil for 5 mins. Skim the top, and take out the meat and fry in oil in a frying pan to brown the outside, then add the liquid (soy sauces, fish sauce, rice wine and the sugar) and just get it combined, then put it back in with the stock.
The spices - recipe says to put the cardamon, star anise and peppercorns in a muslin tie up and bash them a bit. Instead, I crushed them a bit in a mortar and pestle then put then in a metal tea infuser - worked fine.
All of the other ingredients go in and simmer for 90 minutes. Boil egg noodles and put in bowl and put soup on top (and the boiled vegetable.) I guess anyone could guess the last bit.
Things that surprised me: the two bits of orange peel really make a strong, fragrant contribution. And the seasoning level with these ingredients was just right.
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