Entree: China – Hong Kong – 牛腩麵 ➤ Ngau naam min (Braised beef brisket with wheat noodles in a savory soy-spiced broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef brisket, trimmed and cut into 1.5-inch (4 cm) chunks
- 1 lb (450 g) daikon radish, peeled and cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) vegetable oil
- 2-inch (30 g) piece fresh ginger, sliced
- 4 cloves (12 g) garlic, smashed
- 4 scallions (green onions), whites and greens separated
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing wine
- 1 tbsp (15 g) granulated sugar
- 4 cups (960 ml) beef stock or water plus 2 beef bouillon cubes
- 2 whole star anise
- 1 cinnamon stick (about 1.5 inches / 4 cm)
- 1/2 tsp (2.5 g) Chinese five-spice powder
- Salt and freshly ground black pepper to taste
- 8 oz (225 g) fresh Hong Kong egg noodles or fresh wheat noodles
- 6 oz (170 g) gai lan (Chinese broccoli) or bok choy, trimmed
- 1 tbsp (15 ml) sesame oil
- Fresh cilantro or sliced scallions for garnish

Instructions

1. Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Pat brisket chunks dry and brown in batches on all sides, about 3–4 minutes per side; transfer browned pieces to a plate.
2. Reduce heat to medium, add ginger slices, smashed garlic and the white parts of the scallions; sauté until fragrant, about 1–2 minutes.
3. Return brisket to the pot. Add light and dark soy sauces, Shaoxing wine, sugar, star anise, cinnamon stick and five-spice. Pour in beef stock to just cover the meat. Bring to a simmer, skim any foam, then cover and braise over low heat until brisket is tender, about 1.5–2 hours.
4. After 45 minutes of braising, add daikon pieces and continue simmering until both daikon and brisket are fork-tender, another 45–60 minutes. Adjust seasoning with salt and pepper.
5. About 5–8 minutes before serving, cook noodles in a separate pot of boiling water according to package instructions; drain and toss with sesame oil to prevent sticking. Blanch gai lan or bok choy in the noodle pot for 1–2 minutes until bright green and tender-crisp; drain.
6. Slice or pull brisket into bite-sized pieces. To serve, place noodles in bowls, top with brisket, daikon and greens, ladle hot braising broth over, and garnish with scallion greens or cilantro.