Entree: Hong Kong – Northern Culinary Region – 牛腩麵 ➤ Ngau naam min (Cantonese-style braised beef brisket served over wheat egg noodles in a savory broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) beef brisket, trimmed and cut into 1½-inch (4 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 1 large knob ginger, about 2 inches (5 cm), sliced
- 4 cloves garlic, smashed
- 2 star anise
- 1 cinnamon stick (about 2 inches / 5 cm)
- 2 tbsp (30 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing wine
- 1 tbsp (15 g) rock sugar or granulated sugar
- 4 cups (960 ml) beef stock or water
- 1 medium daikon radish, about 1 lb (450 g), peeled and cut into 1-inch (2.5 cm) chunks (optional but traditional)
- 2 medium carrots, peeled and cut into large chunks
- 1 tbsp (15 ml) oyster sauce (optional for depth)
- 1 tsp (5 g) five-spice powder (optional)
- 1 lb (450 g) fresh egg noodles (Hong Kong style)
- 2–3 stalks green onions, thinly sliced
- Light soy or salt to taste
- Blanched Chinese greens (pak choi or gai lan) for serving, about 8 oz (225 g)

Instructions

1. Blanch brisket: bring a pot of water to a boil, add brisket chunks and boil 2–3 minutes to remove impurities. Drain and rinse the meat. Discard blanching water.
2. In a heavy pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Add ginger and smashed garlic and stir until fragrant, about 1 minute. Add star anise and cinnamon and toast briefly.
3. Add the drained brisket to the pot and brown on all sides, about 5–7 minutes. Pour in 2 tbsp (30 ml) Shaoxing wine and allow alcohol to evaporate for 1 minute.
4. Add 2 tbsp (30 ml) light soy, 2 tbsp (30 ml) dark soy, 1 tbsp (15 g) sugar, 1 tbsp (15 ml) oyster sauce (if using), and 4 cups (960 ml) beef stock or water. Add daikon and carrots. Bring to a simmer, then reduce heat to low, cover partially, and braise gently until brisket is tender, about 1.5–2 hours. Skim foam occasionally.
5. When beef is tender, remove lid and adjust seasoning with light soy or salt and a pinch of five-spice if desired. If sauce is thin, increase heat and reduce uncovered to concentrate flavors.
6. Cook noodles and greens: bring a separate pot of water to a boil. Add fresh egg noodles and cook according to package or until just tender, about 2–3 minutes. Blanch greens in the same pot for 30–45 seconds. Drain.
7. To serve: divide noodles among bowls, ladle hot braising broth and daikon/carrot over noodles, top with generous portions of brisket. Garnish with sliced green onions. Serve immediately.