Entree: Hong Kong – Southern Culinary Region – 牛腩麵 ➤ Ngau Naam Mein (Tender slow-braised beef brisket in a savory aromatic broth served with wheat noodles)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef brisket, trimmed and cut into 1 1/2-inch (3–4 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, halved and sliced (about 1 1/2 cups / 200 g)
- 4 cloves garlic, smashed
- 2-inch (5 cm) piece fresh ginger, sliced
- 2 star anise pods
- 1 cinnamon stick (2–3 inches / 5–7 cm)
- 3 whole cloves
- 1 tbsp (15 ml) rock sugar or brown sugar
- 1/3 cup (80 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 1/4 cup (60 ml) Shaoxing wine or dry sherry
- 6 cups (1.4 L) beef stock or water
- 2 tsp (10 ml) vegetable oil (for finishing, optional)
- Salt to taste

To serve
- 12 oz (340 g) fresh egg noodles or dried wheat noodles (cooked according to package)
- 8 oz (225 g) gai lan or bok choy, trimmed and blanched
- 2 scallions, sliced
- Pickled mustard greens or chili oil (optional)

Instructions

1. Blanch the brisket: place beef chunks in a pot, cover with cold water and bring to a boil 3–4 minutes to remove impurities. Drain and rinse the beef under warm water; discard the blanching liquid and set brisket aside.
2. In a heavy Dutch oven or deep pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Add sliced onion and sauté until soft and beginning to brown, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Add the blanched brisket, star anise, cinnamon stick, cloves, and rock sugar. Stir to combine. Pour in light soy sauce, dark soy sauce, and Shaoxing wine, stirring to coat the meat.
4. Add beef stock or water to cover the brisket by about 1 inch (2.5 cm). Bring to a gentle boil, then reduce heat to low, cover partially, and simmer gently for 1 1/2–2 hours until brisket is tender when pierced with a fork.
5. Taste the braising liquid and season with salt if needed. If a clearer broth is desired for serving, strain the liquid into a clean pot and skim any excess fat; return meat to the pot with strained broth and keep warm.
6. Meanwhile cook the noodles according to package instructions. Blanch or steam the gai lan or bok choy until bright green and tender-crisp, about 1–2 minutes.
7. To assemble, place cooked noodles in bowls, top with brisket pieces and ladle hot braising broth over. Add blanched greens, sprinkle with sliced scallions, and finish with pickled mustard greens or a drizzle of chili oil if desired.