Braised Beef in Clear Broth

If I had a menu that sums up my childhood, braised beef in clear broth will no doubt be on that menu. 牛腩河 (ngau lam hor), also known as braised beef brisket with flat rice noodles, is a classic noodle dish that originated in Hong Kong.

This dish features tender and succulent beef brisket slow-cooked in a flavourful broth that is often infused with aromatic spices and herbs. The braised beef is then served over flat rice noodles, 河粉 (hor fun). In addition to the beef and noodles, you can also add radish, then top it off with some chopped green onions, coriander, chilli oil or black vinegar.

Guys, just look at this picture below. Just look at it.

This bowl of goodness is literally my childhood.

And you can easily make this at home!

ingredients (serves 3-4 people):

• ~700-800g beef short ribs
• 900g radish, chopped into 2cm slices
• 3 servings noodles (I used flat rice noodles)
• 3 tbsp Shaoxing cooking wine
• 2 tbsp fish sauce
• 20g rock sugar
• 1L hot water

aromatics:

• 5 ginger slices
• 4 garlic cloves
• 3 bay leaves
• 2 shallots
• 2 green onions
• 2 star anise
• 1 tbsp Sichuan peppercorns
• 1 cinnamon stick

toppings:

• chopped coriander
• chopped green onions
• Chinese black vinegar
• chilli oil

steps to make braised beef in clear broth using a pressure cooker:

1. Add your beef into a pot and cover it with cold water. Turn heat to high and bring the water to a boil for 3-4 minutes. Remove the scum and foam. Drain the water and set the beef aside.
2. Using the sauté function of the pressure cooker, heat 1 tbsp of cooking oil and add all your aromatics. Sauté for 2 minuets until fragrant.
3. Add your beef and brown both sides for about a minute each.
4. Add water, rock sugar, Shaoxing cooking wine and fish sauce. Cover the lid and pressure cook on high for 25 minutes.
5. Whilst waiting for that to cook, you can cook your preferred noodle of choice and set that aside.
6. Release the pressure cooker. Open the lid and add your chopped radish chunks. Cover the lid and pressure cook on high for another 5 minutes.
7. Slice your beef into 1cm thick pieces. Serve in a bowl with noodles, broth and radish. Garnish with chopped spring onions and coriander. Enjoy!

what type of beef should I use?

• Short ribs – I personally prefer short ribs because it has a good balance of fat and connective tissue, so the outcome after braising is really soft, juicy and tender.
• Beef brisket – Beef brisket is good as well, as it has a good amount of marbling.
• In general, you should look for cuts that have a good amount of marbling and connective tissue, as this makes a huge difference to the tenderness and richness of the final dish!

tips:

1. Use a pressure cooker! Honestly I’m a huge fan of using a pressure cooker when it comes to braised dishes. The cooking time is significantly shorter than regular braising times and the high pressure allows the beef to absorb the flavours and create a juicier and more succulent meat.
2. Serve with hor fun noodles – This dish goes perfectly well with hor fun noodles, which are flat rice noodles. But you can have it with your favourite noodle of choice.
3. Add more fish sauce. After braising, you can do a little taste test to see if it is salty or flavourful enough. Add a bit more fish sauce to your liking.

check out more noodle soup recipes!

• Hot and Sour noodles (Suan La Fen)
• 15 minute Tomato Beef Noodle Soup

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