Hong Kong Beef Brisket Noodle Soup

Ingredients

800g beef brisket, cut into large chunks

500g beef tendon, cut into large pieces

1 litre good quality chicken stock

1/2 thumb-size piece of ginger, sliced

3 to 4 spring onions, cut into large chunks

2 cloves garlic, lightly crushed

2 tablespoons oyster sauce

1 tablespoon light soy sauce

Pinch salt

Egg noodles, soaked

Spring onion rings, to garnish

Morning glory or leafy greens, to serve

The Whole Spices

1 cinnamon stick or cassia bark

2 bay leaves

2 cloves

PREPARATION

Method

1. Bring a pot of water to the boil and blanch the beef tendon for a few minutes to release impurities and excess fat. You will see scum rise to the surface. Drain and rinse in cold water.

COOKING

2. Heat a heavy pot over medium heat with a small drizzle of oil. Add the cinnamon stick, bay leaves and cloves and fry briefly until fragrant.

3. Add ginger, garlic and spring onion. Fry until lightly golden and aromatic.

4. Add the beef brisket and press down into the pan to encourage browning.

5. Stir in oyster sauce and light soy sauce. Allow the sauces to caramelise around the meat over higher heat until bubbling and slightly sticky.

6. Add the blanched tendon to the pot.

7. Pour in the chicken stock and bring to a vigorous boil. Skim off any scum that rises to the surface. Continue skimming every 15 to 20 minutes to maintain a clear broth.

8. Once boiling, reduce to a gentle simmer. Cover partially and cook for at least 4 hours, ideally 5, until both brisket and tendon are tender.

9. Taste and adjust seasoning with salt near the end of cooking.

To serve

10. Soak egg noodles in hot water for 4 to 5 minutes until loosened. Drain and dry lightly on a clean tea towel to prevent excess moisture.

11. Place noodles into serving bowls. Top with generous pieces of brisket and tendon.

12. Ladle over the hot broth. Garnish with fresh spring onion rings.

Serve immediately with blanched greens on the side if desired.

School of Wok Tips

 Always blanch tendon first to keep the broth clear.

 Caramelise the sauces around the brisket before adding stock.

 Skim regularly during simmering for a clean finish.

 Longer simmering results in softer tendon and deeper flavour.

FAQs

Why blanch the tendon first?

It removes impurities and excess fat, helping keep the broth clear.

Can I cook this for less than 4 hours?

It will cook, but the tendon will not reach its ideal soft, slightly chewy texture.

What noodles are traditional?

Fine egg noodles are common, but flat rice noodles are also popular in Hong Kong cafés.