Ingredients

The following ingredients have 6 Servings
  • 3 large beef leg bones, cut in half
  • 500 g beef brisket, diced
  • 200 g beef ligaments, diced
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 3 tbsp brown sugar
  • 1 thumb sized ginger, sliced
  • 1 packet fresh yellow egg noodles
  • 1 bunch pak choy
  • 3 large red onions, 2 quartered and 1 finely chopped
  • freshly ground black pepper
  • fish sauce
  • sesame oil
  • 3 litres water
  • 1 bunch spring onions, chopped
  • toasted garlic

Instruction

  • In a large pot add 3 litres water, leg bones, beef ligaments, 2 pcs quartered onions, black pepper corns, salt (adjust according to your liking). Bring to a boil and simmer for 3 hours
  • Once cooked using a colander drain the liquid and reserve.
  • Separate the boiled ligaments and carve any ligaments you can get from the bone then set aside.
  • In a pot add beef brisket and cooked ligaments, soy sauce, oyster sauce, brown sugar, ginger, 1 litre of beef stock and salt (this should be a bit salty as this is a flavour concentrate). Bring to a boil and simmer for 1 to 1 1/2 hour or until the beef is very tender and liquid should be reduced by then and the ligaments would make the consistency thick and sticky.
  • In another separate pot, boil the remaining beef stock together with onions, black pepper, 3 tbsp toasted garlic and fish sauce (according to the saltiness you like). Turn the heat off once the onions are cooked to the point of disintegrating. Using a strainer drain and reserve the liquid.
  • In a separate pot boil water with dash of salt and blanch the pak choy. Drain then set aside.
  • In a separate pot boil water and cook yellow noodles for 3 minutes, drain then rinse with cold water.
  • Boil another set of water and soak the cooked noodles then drain.
  • In a bowl place noodles, in a separate bowl add the soup, in a small plate place the bok choy and on another bowl or the same bowl as the noodles add the beef brisket with the sauce. Top noodles with 1/2 tsp sesame oil, 1 tsp of toasted garlic and 1 tbsp of chopped spring onions. Enjoy while it’s hot.